CHOCOLATE ROLLED FONDANT
I found this Recipe on "From Karen's Kitchen." http://fromkarenskitchen.com/ Per her Website "Rolled Fondant is an icing substance that is rolled out and used as a covering for cake, which traditionally is first covered with a layer of marzipan or a thin layer of buttercream icing or apricot glaze to seal in flavor and the moisture of the cake. Cakes covered with rolled fondant can be decorated with royal or buttercream icing."
Provided by Alex Chapman
Categories Candy
Time 20m
Yield 1 10" x 4" Cake
Number Of Ingredients 9
Steps:
- Place sifted confectioners' sugar into a large bowl and make a well in the center.
- Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.
- Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.
- Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.
- Pour the mixture into the well of sugar and mix until most of the sugar is blended.
- Knead with your hands until all of the sugar is combined and the mixture becomes stiff.
- Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners' sugar.
- Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
- To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.
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