Rolled Fondant by Sherri Willis of Cakes by Design


  • ¼ cup cold water
  • ½ cup glucose (this can be purchased at Michaels)
  • 2 tablespoons shortening
  • 1 tablespoon glycerin (this can be purchased at Michaels)
  • ½ teaspoon vanilla flavoring
  • 8 cups sifted confectioner’s sugar


    Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved. Add glucose, mix well.

    Stir in shortening and just before completely melted, remove from heat. Add glycerin and flavoring. Cool until lukewarm. Place 4 cups of sugar in a bowl and make a well.

    Pour gelatin mixture into well and stir with a wooden spoon, mixing in the sugar and adding more a little at a time, until stickiness disappears. Knead in remaining sugar.

    Knead until fondant is smooth, pliable and does not stick to your hands. If fondant is too soft add more sugar. If fondant is to hard add water a drop at a time. Use immediately or store in an air tight container in a cool dry place. Do not refrigerate or freeze. When ready to use knead until soft.
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