|
Daisy's
Fondant
1/4 cup water
1 packet gelatin
(let this sit in a saucepan and dissolve for a few minutes)
turn on the heat to about low-medium and add:
1 T. glycerine
1/4 cup crisco
1/2 cup Karo syrup
1 tsp clear vanilla
1 tsp almond extract (or other flavoring)
I think purchased
fondant is just too expensive. For me, it's easier to make homemade
fondant than buttercream! In fact, if I could find a good buttercream,
I'd rather buy it than make it. Anyway, I've tweaked my fondant recipe
and it really is good and easy to work with.
|
If
coloring the fondant, add your color to the liquid ingredients now. I
was told by Nicholas Lodge to add a bit of citric acid to colored
fondant to help keep it from fading. He didn't say how much, though,
so through trial and error I learned you add VERY LITTLE. Maybe 1/2
tsp of granules per batch. It will give it a tangy taste but who's
really eating royal blue fondant anyway??
Dump a two pound package of powdered sugar in your mixer bowl. Add 1
tsp. popcorn salt. After the crisco is melted, pour the liquid
ingredients into the powdered sugar and turn on the mixer using the
paddle attachment. The fondant is going to be very runny, you'll feel
like you did something wrong but not to worry. Pour the fondant onto a
large sheet of plastic wrap (large because it will spread out). Wrap
it up well and let it rest 24 hours or longer.
When working with this fondant, grease your work area with crisco and
sprinkle with powdered sugar but don't use too much. Try not to use
any on the upside area of the fondant, this is what causes those
little cracks. Never use cornstarch on fondant. I find the extra
crisco in the recipe makes it less sticky and easier to work with
without a lot of sugar. This isn't an expensive recipe so I challenge
everyone to try it once and report back to see if you like it and how
it works in your climate.
Thanks Daisy - aka Daisy |
