Frosting Recipe – Chocolate Rolled Fondant
Chocolate rolled fondant, cake 4 chocolate fondant — carabou (Flickr.com)
Frosting Recipe Ingredients
1 tablespoon gelatin
1/3 cup water
2/3 cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar
2 cups plus 2 tablespoons unsweetened cocoa
Frosting Recipe Directions
Sprinkle the gelatin over the water in a 2-cup heat-proof liquid measurer or bowl and allow to sit for 5 minutes.
Set in a small pan of simmering water and stir until the gelatin is dissolved.
Blend in the corn syrup and glycerine, then add the shortening and stir until melted.
Remove from the heat and stir in vanilla.
Mix the sugar and cocoa in a large bowl and make a well in the center.
Add the gelatin mixture and stir with a wooden spoon until blended.
Mix with your hands and knead vigorously in the bowl until it forms a ball.
Turn out onto a smooth, lightly greased surface such a marble pastry board. Clean your hands, and knead the fondant until smooth and satiny.
If the fondant seems too dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar.
When ready to roll, spray the work surface and rolling pin with nonstick vegetable spray.
Storage: One week room temperature, one month refrigerated, six months frozen.
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