Ingredients
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8g gelatine
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42ml water
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2ml vanilla essence
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Food colour
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8g CMC
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28ml glucose syrup
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8ml glycerine
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500g icing sugar
Methods
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Sieve the icing sugar with CMC into a mixing bowl.
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In a separate bowl, mix gelatine with hot water. Add glycerine and stir well until dissolved.
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Add glucose and vanilla essence, then mix well.
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Pour the mixture into the sieved icing sugar, mix well and knead thoroughly to obtain a smooth, firm, glossy fondant ball.
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Store the fondant in a covered bowl in a cool place until required. Before use, warm the glucose syrup and add it to the fondant. Knead again to smoothen.
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Dust the pastry board or working surface with icing sugar and press the fondant flat.
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Cut several slits in the fondant and pour flavourings such as chocolate or food colour paste into the slits.
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Knead the fondant dough until the colour and flavouring are well distributed throughout.
