Rolling Fondant Recipe

Ingredients

• 1/4 cup granulated sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening
• 2 1/2 cups confectioners' sugar
• 2 tablespoons meringue powder
• Food coloring (optional)

Directions

1. In a medium saucepan, mix together the granulated sugar, water, corn syrup, vanilla extract, and salt.
2. Stir the mixture over medium heat until the sugar has dissolved and the mixture is bubbling. Remove from heat.
3. In a medium bowl, combine the vegetable shortening and confectioners' sugar. Add the meringue powder and mix until the mixture is smooth and creamy.
4. Slowly add the sugar mixture to the shortening mixture, stirring constantly until the fondant is smooth.
5. Remove the fondant from the bowl and knead it until it is pliable and no longer sticky. (If desired, you can add food coloring at this point.)
6. Roll out the fondant on a lightly floured surface. Cut out shapes as desired and use to decorate cakes, cupcakes, and cookies.

Interesting Facts

• Fondant can be stored in an airtight container in the refrigerator for up to 2 weeks.
• Fondant can also be frozen for up to 3 months.
• When rolling out fondant, use a rolling pin and wax paper to prevent sticking.
• Fondant can be colored with gel or paste food coloring.