1/2 cup milk 3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe) 1 cup corn syrup 3 Tbsp butter, unsalted 3 Tbsp glycerin 2 tsp vanilla (sometimes I use more) dash salt 3-4 lb powdered sugar, sifted (at least once) *note - all tablespoons and teaspoons are level, not heaped (had a question about this from another CC'er)
- combine milk and gelatin & allow to firm - cook over double boiler until gelatin is dissolved - add remaining ingredients(except sugar) & cook until butter is almost melted - cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy) - strain into mixer containing 2 lb powdered sugar (one bag) - mix slowly until just combined - use dough hook, add several more cups of sugar, & mix on low until combined - continue to add sugar until it holds its shape on hook - turn onto powdered sugar surface & knead - wrap in oil painted plastic wrap and put in ziplock freezer bag - let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
- combine milk and gelatin & allow to firm - cook over double boiler until gelatin is dissolved - add remaining ingredients(except sugar) & cook until butter is almost melted - cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy) - strain into mixer containing 2 lb powdered sugar (one bag) - mix slowly until just combined - use dough hook, add several more cups of sugar, & mix on low until combined - continue to add sugar until it holds its shape on hook - turn onto powdered sugar surface & knead - wrap in oil painted plastic wrap and put in ziplock freezer bag - let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
Source: Michele Foster
