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Servings Per Recipe: 4
Amount Per Serving
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Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.
Place the bowl over a saucepan of simmering water and stir to dissolve the gelatin. Pour the corn syrup and glycerin over the gelatin and continue to stir until the mixture is perfectly clear.
Put the confectioners' sugar in a large bowl and pour the gelatin mixture in a circle over it. Don’t pour the liquid in one spot only or it will congeal before it combines with the sugar. Combine with a rubber spatula or with a stand mixer fitted with the paddle attachment (make sure the paddle is plastic coated).
When the mixture pulls together so that it’s a cohesive mass that barely sticks to your hands, sprinkle a work surface with confectioners' sugar and turn out the fondant onto it. Coat your hands with confectioners' sugar and knead the fondant for about 10 minutes, or until smooth and pliable.
If you’re not using the fondant right away, wrap it in plastic wrap, then a damp towel, and then again with plastic wrap, and place it in the refrigerator for up to 24 hours.
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