Homemade chocolate fondant

Hi Anu, recipe as follows :
1 tbls gelatine, 1/2 cup water, 2/3 cup corn syrup ( couldnt find any so used Golden Syrup), 1 tbls glycerine, 1/4 cup shortening, 1 tsp vanilla, 6 1/4 cups icing sugar, 2 cups + 2 tbls unsweetened cocoa.

Sprinkle gelatine over water and sit for 5. Put gel.container in pan of simmering water and stir until disolved. Blend in syrup and glycerine. Add shortening and wait to melt. Remove from heat and add vanilla. Mix sugar/cocoa in large bowl. Add gelatine mixture and stir until all blended. Knead with hands until becomes ball. Turn onto lightly oiled top and knead with hands until smooth ( I added a couple of drops of water here as seemed dry, went real sticky but then "recovered". )Wrap with plastic wrap and leave overnight ( i couldnt do wait but left it about 5 hours!!).
Thats it in a nutshell. Hope you enjoy as much as I am!

ooo Gerry .. thanks so much for trying this for me (unintentional)..

I plan to make the exact chocolate fondant tonight for a batch of 20 cat figurines to be delieverd on friday. Rose (in TCB) mentioned that this is her proudest recipe ever and I was so piqued that I decided that the cats are gonna have to be brown. Just an excuse to try. I know *hangs head*. Hahah.

So, did it smell as heavenly as she said it would?

Toba Garret in her Creative Cookies book's recipe for Chocolate Fondant is to mix Pettinice with melted chocolate but I guess if my Rose's recipe fails me, I can always for Toba. Or it's just me!

Gartblue, I'e tried Rose's choc fondant and it works! Tastes nice too. Didn't have a reason to make it, saja nak try - made a few flowers with it, and the rest is sitting well-wrapped in my freezer waiting for an excuse to come out

ahhh ... what comforting feeling this is to know shime and gerry's successs. Will report back tomorrow.

That's what I plan to do to. Make a batch, and use them and freeze the rest in the freezer. That's what I love about Rose. She tells how to make things, very precisely and then what to do with them and what to do with the extras.

thanks shimi and gerry.

thanks gerry... i will try this next week.
i'm quite upset about my home made fondant.. still cant safe it..

~anu~

gartblue wrote:ahhh ... what comforting feeling this is to know shime and gerry's successs. Will report back tomorrow.

That's what I plan to do to. Make a batch, and use them and freeze the rest in the freezer. That's what I love about Rose. She tells how to make things, very precisely and then what to do with them and what to do with the extras.

thanks shimi and gerry.

can it be frozen? i thought it's a no-no. if it can, i wanna try it as well cos i got all the ingredients at home from my previous tryouts. just that i don't feel like baking but i'm for trying the choc fondant!! how long can it stay frozen?

coleslaw .. from the TCB, the chocolate fondant is good for 1 week at room temp, 1 month refrigerated and about 6 months frozen. even for her Classic Fondant, she did say that it can be frozen indefinitely.

I think you need to let it thaw before you start kneading to use it. She also recommends putting the fondant in the microwave for a minute or so before kneading to make it softer.

It's great for me who don't use fondant that often.

thanks for the info..
i just wanna give it a shot and see how it turns out.
i rarely bake so not much of an opportunity to use them but if it can be frozen, then it won't go to waste.

Coleslaw, it can definitely be frozen. The only thing you need to watch out for is when thawing it out. Make sure not to open the bag until the fondant is at room temp to avoid any condensation.

wow..i want to try this too..thanks for sharing Gerry
It is mentioned in the method that to knead the fondant on an oiled top..
what oil to use Gerry? Shimi?

thanks

I used the spray can of oil, the one you line cupakes with. Any bake shop should have it.
Good luck, hope you enjoy the result as much as I still am!!

oic..I have that then
thank you so much Gerry. hope to try this next week.