When it comes to cakes, rolled fondant = regular fondant.
When it comes to candy, fondant = a soft nougat like candy filling often used for molded chocolate candy centers.
By specifying rolled fondant, you make certain that you're referring to the fondant used for cakes rather than candy. HTH
THIS IS THE RECIPE I FOUND. I COPIED IT FROM THE SITE.
This is the rolled buttercream recipe I use for my cookies:
1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar
Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.
Warning: Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.
I had a feeling you meant rolled buttercream and not fondant. There is a difference. The rolled buttercream doesn't get as stiff as rolled fondant. I have not used it yet but wanted to say good luck!
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