I made fondant today

I think the title says it all on this one.  I made fondant today.  Yesterday, I bought fondant because Jenn and I wanted to see if bought/homemade fondant tastes any different.  The homemade fondant tastes pretty good, but I am not really certain I can say it tastes any better or any worse than the store bought Wilton brand; this stuff gets pretty bad reviews on line, but we both like it, Jenn and I are also two of those people that actually enjoy eating fondant.  Making fondant is not for the faint of heart or for those of you who don't think its funny to stick to your kitchen floor after.  I have powdered sugar up my nose, in my toaster, and all over my IPad, which I needed to get the recipe from. 


Full directions here: http://thecookduke.com/fondant-recipe/


Fondant

• 1 Tbsp of unflavored gelatin
• 1/4 cup of cold water
• 1 tsp of almond extract - I used vanilla, clear vanilla imitation extract- I had to
• 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
• 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
• 2 lbs confectioners’ sugar
• 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

• Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
• Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
• Add the Almond extract
• Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
• Sift 1 1/2 pounds of the sugar into a large bowl
• Make a hole in the sugar and pour the liquid mixture to it

• Stir with a wooden spoon until the mixture becomes sticky

• Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
• Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass

• Rub the vegetable shortening on your thumbs and knead it into the fondant

Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying outIf the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.  Enjoy!

-Jenny