Ingredients in fondant include confectioners’ sugar, white corn syrup or glucose and glycerine. Additional ingredients include water, unflavored gelatin, flavoring and cornstarch. Vanilla makes a good flavoring for fondant.
To make fondant, sift 2 pounds of confectioners’ sugar into a large non-metal bowl, making a well in the center of the sugar. Add 1/4 cup cold water to a small saucepan, and sprinkle 1 tablespoon unflavored gelatin on the top of the water, allowing it to soften for around five minutes. Heat, but do not boil, the gelatin and water, stirring until the gelatin dissolves. Turn the heat off, and add 1/2 cup white corn syrup or glucose and 1 1/2 tablespoons glycerine, and stir until blended well. Add 1 teaspoon of flavoring such as vanilla to the mixture.
Pour the mixture into the well created in the bowl by the confectioners’ sugar. Use your hands to knead the mixture until stiff, adding small amounts of additional sugar if the mixture appears sticky. Form a ball with the mixture, wrap the ball in plastic wrap, and place it in an airtight container. Let the fondant rest at room temperature for around eight hours prior to use. Do not refrigerate the fondant.
Find glycerine and glucose in cake decorating supply stores. Use corn starch on your hands when working with the fondant.