Rolled Fondant

1.25 Quance Gelatin

11 Quance Cold Water

27 Quance Glucose (Liquid)

2.5 Quance Glycerin (Liquid)

5 Quance Shortening

10 Pound Icing Sugar

Fondant Direction

1. In a stainless steel bowl , sprinkle powdered gelatin over the cold water and allow this to sit bloom for 10 min. then place over a simmering water bath and stir to (dissolve) the gelato.
2. Add the glucose and glycerin to the gelatin mixture ,the stir in the melted shortening make Suerth mixture is warm.
3. Place the sifted powdered sugar into your mixing bowl reserving some to adjust consisterey  later. add the liquid mixing mixture to the center, and mix on low speed with a paddle until the mixture come together and is smooth DO NOT OVER MIX.
4. REMOVE FROM THE MIXER , PLACE ON A CLEAN WORK TABLE AND KNEAD WITH ADITION POWDERED SUGAR IF NECCSSARY TO MAKE A PLIBLE CONSISTENEY .IT SHOULD BE EASY TO ROLL.