This make just a small amount of rolled fondant and you do not need glucose. It is great for covering cookies or cupcakes. If you do not have glycerin look for it in a craft store that sells cake decorating supplies.
|3 teaspoons||unflavored gelatin (Knox)|
|3 tablespoons||boiling water|
|1/2 cup||white corn syrup|
|6 cups||powdered sugar|
1. In a small bowl, combine boiling water with the gelatin. Stir for two minutes.
2. Add corn syrup, glycerin and vanilla. Stir until glycerin is dissolved.
3. Add 1 cup icing sugar and stir. Then add the rest of the icing sugar and knead with your hands to form the fondant. Store in an airtight bag or container.
Note: This recipe tastes good and stays soft for days at room temperature. You can substitute other flavorings like peppermint for the vanilla. This recipe is taken from my icing ebook “Icing Only”