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Directions
Preparation: 20 min › Prepare: 5 min › Ready in: 25 min
- For those who have a marble or granite slab or work surface, grease it liberally grease a palette knife also.
- In a tiny jug place 1 tablespoon water and sprinkle within the gelatine. Leave to soak.
- Inside a heavy based saucepan place the sugar, 4 tablespoons water and glucose syrup, if using. Heat on the medium heat until sugar has dissolved, stirring lightly.
- Once the sugar mixture involves the boil still boil for two to three minutes or before the syrup has arrived at soft ball stage on the sugar thermometer.
- As the sugar is boiling heat the drenched gelatine inside a saucepan of simmering water until dissolved and liquid.
- Once the sugar has finished cooking remove from heat and dip the saucepan's base in cold water to prevent cooking. Leave to awesome for any couple of seconds.
- Add some gelatine and glycerine, if using, towards the sugar then stir lightly to mix.
- Pour the mix out to the marble slab and start turning and mixing using the palette knife until it might be clay-like. Make sure to mix and knead well. Initially, the fondant can be really fluid, but it'll progressively harden. After five to ten minutes of turning and mixing, the fondant will end up very stiff, crumbly and difficult to control. At this time, gently grease both hands and work surface, and start kneading the fondant right into a ball while you would with dough. While you knead, the fondant will start to get together and be softer and smoother. Stop kneading when your fondant is really a smooth ball without protuberances.
- Place the fondant inside a sandwich bag or wrap in plastic wrap and refrigerate overnight or at best a couple of hrs until set.