Tilbage til dansk version In your mixer bowl, dissolve 1 tbsp powdered gelatin in 4 tbsp water. Nuke it in the microwave and pour over 2 tbsp shortening. Add a few large drops of color if you need a colored batch. I added Americolor Soft Pink. Stir well. It now looks like your arteries if you eat too much frosting. Fire up your mixer with the paddle, add 2 cups of powdered sugar. Beat on medium speed - not too fast or you'll have powdered sugar everywhere and too much air in the fondant. Add ½ cup golden syrup, glucose or corn syrup... whatever tickles your fancy. If you are making white fondant, use something without color. If you're a cheapskate like me, use the cheapest option. Transfer back to mixer and add 4 cups of powdered sugar, a little at a time, beating on low-medium speed. It should have a consistency as thick royal icing. Your mixer may jump and rattle at this point. Dump 1 cup powdered sugar on your work surface and scrape the fondant out of the bowl. Does it look like marshmallow fluff or what? You just want to take a bite. Don't. It does not taste like marshmallow fluff! I learned this the hard way, people. Knead knead knead! I added around 2 more cups of powdered sugar here, but it really depends on things like humidity, measurement and planetary alignment. So feel your way forwards. It should be firm enough to not move or flatten when formed into a ball. But it will be soft and very stretchy at this point. Now put 1 tbsp shortening on your hands and knead the fondant well. Wrap in cling wrap several times. I got 1196 grams out of this, arounds 2,5 lbs. Let it rest for 24 hours, no need to refridgerate, although I always do. Back to tutorial index