This rolled fondant might not hold up to stuffed with whipped cream or fruit. Everything that needs to be sealed with buttercream, or might dissolve the fondant. You can omit the color black and white only make fondant. If the fondant is not elastic enough, try adding a little more glucose. Let it sit for 24 hours before use.
This method of making dark black will work also with other recipes. The crucial step is to add color before icing sugar. Also works with any other color.
Sugarpaste (rolled fondant) recipe:
1 .5 albumen
2 heaping tablespoons sugar (white corn syrup)
Optional Aroma
750 grams powdered sugar (1 lbs) – this amount may vary slightly.
1 small tsp tylose (CMC)
Mixture of glucose and eggwhite. Do not mount or whisk, just shake. Now if you want to add flavor.
Add a large quantity of black-I use Americolor Super Black, about a tablespoon.
Mix well. Black should be a very lively.
Mix powdered sugar, .5 Cup at a time until you are able to mix and on the counter. Knead well until is so firm that will hold its shape when formed into a ball. It should not stick to the fingers now.
Sprinkle the tylose on counter (clean) and knead and sugarpaste. Knead well!
Wrap in times of 2 or 3 casing saran and put it in a Ziplock bag or airtight container. Refridgerate for a month or freeze for 3 months. After a few hours will darken the color. If black is not enough, it won't take long to get color jet black again.
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