Ingrédients pour Rolled Fondant From Scratch
- White Sugar
- 1 cup (240ml) water
- 1 teaspoon cream of tartar
- Salt
- Cold Water
- Unflavored Gelatin
- Glycerin
- Vegetable Shortening
- Powdered Sugar
- Food Coloring
- Gum Paste
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Comment préparer Rolled Fondant From Scratch
- In a large, heavy-bottomed saucepan, combine the sugar, water, glucose, and cream of tartar. Stir well to combine.
- Cook over medium heat, stirring constantly, until the sugar dissolves completely.
- Once dissolved, stop stirring and let the mixture come to a boil. Clip a candy thermometer to the side of the pan.
- Continue to boil, without stirring, until the temperature reaches 240°F (115°C) – the soft-ball stage. This is critical for the correct consistency.
- Carefully remove the saucepan from the heat. Add the flavoring extracts (if using) immediately.
- Pour the hot mixture onto a silicone baking mat or parchment paper that has been lightly greased with shortening or coconut oil.
- Let the mixture cool completely and undisturbed until it reaches a lukewarm temperature. (About 30 minutes)
- Once lukewarm, knead the fondant with your hands until it becomes smooth and pliable. Add shortening or coconut oil a little at a time if needed to improve texture.
- Divide the fondant into portions if desired, wrapping each tightly in plastic wrap.
- Store in an airtight container in a cool, dry place. No refrigeration is necessary.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
415g
Fat
3g
Carbs
35g
