makes +/- 1kg of fondant

1/4 cup cold water
1/2 cup glucose syrup*
1 tbsp glycerin*
1 tbsp plus 2 teaspoons gelatin*/font>
30g vegetable shortening
8 cups (approximately 1kg) icing sugar, sifted

• Start by sprinkling gelatin onto cold water. Let it ‘bloom’ for a few minutes then melt it over a double boiler till completely dissolved.
• Add glucose, mix well. Stir in vegetable shortening. Remove from heat before completely melted.
• Add glycerin. At this point, you could add flavoring of your choice. Let it cool for a bit.
• Place half the amount of icing sugar into a large mixing bowl, make a well.
• Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, gradually adding in more icing sugar. Keep adding until stickiness disappears.
• Start kneading in remaining sugar. Apply some vegetable shortening on your hands if you wish.
• Turn dough out onto a board dusted with icing sugar and knead it until it's smooth and does not stick to your hands.
• Add more icing sugar if fondant dough is too soft, add a drop of water at a time if too stiff.
• Fondant can be used immediately or kept in an airtight container in a cool, dry place. Do not refrigerate/freeze. Knead again until pliable before using.

Ingredients marked with * can be found at baking stores.