- 1 kg icing sugar sifted
- 3 tsp gelatin in powder form
- ¼ cup water
- ½ tbsp liquid glucose
- 1 tbsp glycerin
- ¼ tsp rose essence
Pour water into a heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is completely dissolved and the mixture turns opaque.
Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly.
Sift icing sugar into a large bowl and make a well in the center. Pour the gelatin solution in the center and using the back of a spoon, stir the sugar into the gelatin slowly.
Once the sugar starts coming together in a dough-like consistency, turn it over onto a clean workspace and knead until it is no longer sticky. The fondant can be used immediately or stored for later use. To store the fondant, wrap it tightly with cling wrap and keep in an airtight container.
Keep unused icing covered or it will dry up and harden.
Calories: 3963kcal | Carbohydrates: 1006g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Sugar: 981g | Iron: 1mg