Rolled Fondant

1 Combine the gelatin and cold water in a small bowl. Let stand until thick. Place the gelatin mixture in the top of a double boiler and heat it until it is dissolved.

2 Add the corn syrup and mix well. Stir in the shortening and remove it from the heat just before it completely melts. Stir in the vanilla extract. Allow the mixture to cool until it is lukewarm.

3 Place 4 cups of the powdered sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the gelatin mixture. Mix the remaining powdered sugar in a little at a time, until the stickiness disappears.

4 Knead in the remaining sugar. Knead it until the fondant is smooth, pliable, and does not stick to your hands. If it is too soft, add more sugar; if it is too stiff, add water (a drop at a time).

5 Use the fondant immediately. Sprinkle the countertop with corn starch to prevent sticking while rolling the fondant. The fondant can be stored in an airtight container in the fridge. When ready to use, bring it to room temperature and knead again until soft.