Makes a little bit over 2 pounds, enough to decorate a 9 to 10-inch cake
Ingredients:
• Up to 907 g (3 ¾ cups) confectioners’ sugar
• 1 tablespoon unflavored gelatin
• ¼ cup cold water
• ½ cup light corn syrup
• 1 tablespoon glycerin
• 1 tablespoon vanilla extract (if you need a snow-white color, use a clear vanilla extract (unfortunately, it’s artificial))
• ½ teaspoon white vegetable shortening
Method:
- Sift 2 ¾ cups (680 g) of the confectioners’ sugar into a large bowl. Make a well in the center and set aside. Transfer the rest of the confectioners’ sugar into the sieve and set aside as well.
- Sprinkle the gelatin over cold water in a liquid measuring cup or in a medium bowl. Let it stand for two minutes to soften. Place the bowl into a saucepan with barely simmering water until the gelatin dissolves, or microwave for 15 seconds on High (the time depends on the power of the microwave; the gelatin should be melted but not boiled ). Do not overheat.
- Stir in the corn syrup, glycerin, and the vanilla extract. Return to the microwave and reheat for another 15 seconds on High. Stir again. The mixture should be smooth and clear.
- Pour the glycerin mixture into the well in the icing sugar and stir with a wooden spoon until combined. The mixture will be very sticky.
- Sift some of the remaining icing sugar over a non-stick silicone mat and transfer the sticky fondant from the bowl onto the mat. Sift a little bit more icing sugar over the fondant and start to knead. Wear disposable gloves if you have them. Or, better yet, plan ahead and buy the gloves before you start. Gradually add more icing sugar as you knead; use a plastic/silicone pastry scraper to lift the fondant that sticks to the mat. You aim to get a smooth, pliable mass; firm but soft. Rub the vegetable shortening into your palms and knead it into the fondant. This relieves the stickiness of the fondant.
- Wrap the fondant tightly in plastic wrap twice, then place in a plastic bag. Allow the fondant to rest for 24 hours before using. I can’t confirm a long storage life since I always use it within 2 or 3 days; I store it at room temperature.
http://www.bakingobsession.com/2009/01/17/homemade-fondant/