| Recipe: 1 lb. icing sugar (powdered sugar, XXXX sugar)
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional, see note above)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4
beater, beat until white and stringy. Place into poly bags, then into an airtight
container. Store in fridge for at least 12 hours.
For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark)
until smooth.
We offer white and chocolate rolled fondant! Buy
Sugarpaste! |