Rabu, 29 April 2009

Fondant recipe

Rolled Fondant
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar
Rolled Buttercream Fondant
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
Quick Pour Chocolate Fondant
6 cups confectioners' sugar, sifted
5 fluid ounces water
2 tablespoons light corn syrup
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon almond extract
Cream Fondant
2 c. sugar
Dash of salt
1 tbsp. light corn syrup
1/2 c. heavy cream
1/4 c. milk
1/2 tsp. vanilla
Wax (optional)
No Cook Fondant
1/3 c. soft butter
1/3 c. Karo - Red Label
1/2 tsp. salt
1 tsp. vanilla
3 1/2 c. (1 lb.) sifted confectioner's sugar
Peanut Butter Fondant
1 lb. confectioners' sugar
1/3 c. butter, softened
1/4 tsp. salt
1 tsp. vanilla
1/3 c. light corn syrup
Basic Fondant
5 c. sugar
1 c. whole milk
1 c. heavy cream
4 tbsp. butter
1/2 tsp. flavoring (optional)
1 c. nuts, chopped (optional)
Marshmallow Fondant
16 ounces white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

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