Rolled Fondant

Yield 1x10-inch round

Ingredients:
1 T gelatin
1/2 C glucose
1 T glycerine
2 T shortening (Copha)
6 C icing sugar
food colouring, as needed

Method
1. Soak gelatin in 1/4 C cold water until thick.
2. Over a double-boiler, dissolve gelatin, glucose, glycerine. Stir in shortening until just melted. Remove from heat and allow mixture to cook until it is lukewarm.
3. Sift 4 C icing sugar into a large bowl and make a well in the centre. Pour in gelatin mixture and work into a dough-like consistency.
4. Knead until the fondant is smooth whilst adding sugar as necessary. Add food colouring and flavourings as necessary.
5. Use fondant immediately or store in airtight container in the frige. Knead fondant when at room temperature until smooth if using from the fridge.