Almond Fondant

The original recipe ingredients call for glucose and glycerin,which are tough to find on a small island like Kauai. I've adapted the recipe to where you should be able to find everything at a grocery store. You also can buy pre-made fondant in cake decorating or some craft stores.

Adapted by Jeanne Benedict from The Cake Bible, by Rose Levy Beranbaum.

Ingredients

• 1 Tablespoon unflavored gelatin, (1/4
• 1/4 Cup cold water
• 1/2 Cup corn syrup
• 1 Tablespoon vegetable oil
• 2 tablespoons solid vegetable shortening
• 1 - 2 teaspoons almond extract
• 1 (2 lb. ) bag confectioners sugar - reserve 1

Directions

• Sprinkle gelatin over 1/4 cup cold water in a microwave safe measuring glass.
• Let stand for 5 minutes to soften the gelatin. Microwave on high, in 5-second increments, until gelatin is dissolved.
• Add in corn syrup and vegetable oil and stir to incorporate. Stir in shortening and return to the microwave.
• Heat on high, in 5-second increments, until melted. Stir in almond extract. Place sugar in a large bowl and make a well in the center.
• Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hands and knead until most of the sugar is incorporated.
• Turn out fondant onto a smooth, lightly greased even surface, and knead until smooth and satiny. If the fondant seems dry, knead in several drops of water.
• If it seems too sticky, knead in more powdered sugar. The fondant will resemble a smooth, well-shaped stone.
• Use fondant immediately or wrap in plastic and store in an airtight container to prevent it from drying out. Makes about 2 lbs.