Chocolate Rolled Fondant

1 T. gelatin
1/3 C. water
2/3 C. corn syrup
1 T. glycerin
1/3 C. white vegetable shortening (do not substitute)
1 t. vanilla
6-1/4 C. powdered sugar (1 lb 9 oz)
2 C. + 2 T. unsweetened cocoa powder (dutch processed) or 2-1/2 C. non-alkalized cocoa such as Hershey's.

Sprinkle gelatin over water in a 2 cup heatproof glass measuring cup or bowl & allow to sit for 5 minutes. Set into al small pan of simmering water & stir until gelatin is dissolved. (This can be done in the microwave- heat for a few seconds on high power, stirring once or twice.)

Blend in corn syrup & glycerin, then add the shortening & stir until melted. Remove from heat & stir in the vanilla. Mix the sugar & cocoa in a large bowl & make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with your hands and knead vigorously in the bowl until it forms a ball. Turn out onto a smooth, lightly greased surface such as a counter top or slab of marble. Clean your hands & knead until smooth & satiny.

If the fondant seems dry or brittle, add several drops of water & knead well. The water will make it very sticky & messy at first. When the mixture holds together, scrape the counter clean, lightly grease the counter, & knead the fondant till smooth.

Chocolate rolled fondant may be used at once but it is easier to work with if made one day ahead to give the moisture a chance to distribute evenly. It is important to cover fondant to prevent it from drying out. Wrap tightly in plastic wrap & place in an airtight container. When ready to roll out, spray the work surface & a rolling pin with nonstick vegetable cooking spray. Don't be alarmed id tiny cracks appear in the surface of the fondant; the warmth from kneading or the pressure from the rolling pin make it smooth & satiny.

Tips:

If cocoa in lumpy, process it a few seconds in a food processor.
Use nonstick vegetable spray to coat the counter, rolling pin & hands.
If stored fondant seems stiff, a few seconds in the microwave before kneading will make it pliable.
Don't substitute butter for the shortening. 

Recipe taken from the April 2001 ICES newsletter- Submitted by Lucinda Larson

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