Rolled Fondant

Ingredients

1.	Lightly grease a clean smooth work surface with a flavourless oil
2.	In a double boiler, sprinkle the gelatin powder into 1 tablespoon of water and leave to soak until thick. Place the double boiler over heat until the gelatin dissolves.
3.	In a heavy based saucepan, place the icing sugar, remaining 4 tablespoons of water and glucose syrup. Stir gently over a medium heat until the sugar has dissolved.
4.	Turn the heat up. Bring the mixture to a boil until it has reached the 'soft ball' stage (235°F / 112°C).
5.	When the sugar has reached temperature, take the pan off the heat and sit the base in cold water to stop the cooking. Leave to cool for a few seconds.
6.	Stir in the gelatin and glucose.
7.	Pour the mixture onto the work surface and begin to fold the edges in with an oiled palette knife. As it starts to cool and thicken, switch to a wooden spoon and stir in a figure 8
8.	When the mixture becomes clay-like and slightly crumbly, oil your hands and begin to knead the dough. The fondant will become softer, and smoother. Stop kneading when the fondant is a smooth ball without lumps
9.	Wrap the fondant in cling film and refrigerate for 12 hours. Now you can colour and roll out.