I am planning to make fondant (with glucose, glycerin, etc..Not mmf) three to four days in advance. Will it be ok to leave it out of the fridge? Or should I just go ahead and put it in?
No need to refrigerate fondant. The amt of sugar discourages bacteria growth. Apply a thin covering of all veg shortening and wrap tightly in plastic wrap and then into a ziplock with the air squeezed out and place in a cool, dark area to preserve the color. Will keep for however long the recipe suggests.