If you'd like to try this one, you're welcome. It's a modified version of rolled fondant recipe from Wilton's website, through trial and error I've got a good consistency and great tasting homemade fondant. Use it on all my cakes.
12 g clear unflavoured gelatine (sheets)
120 ml water
15 ml (1 Tbsp) liquid cane sugar
105 ml (7 Tbsp) glucose (Wilton, Dr.Oetker or Karo syrup - the red one, not Lite)
30 ml (2 Tbsp) edible glycerine
15 ml (1 Tbsp) sunflower oil
30 g vegetable shortening (I use 50 sunflower/50 palm)
50 g white eating chocolate
vanilla flavouring or any other you like
750 g - 1 kg pure powdered sugar
It yields about 1,1 - 1,2 kg fondant, depends on how much sugar you use. The recipe can be halved, doubled, tripled (except for water) - as you wish. It takes maximum 5 min to make (+10 waiting for the gelatine to absorb water). Costs-wise: store bought fondant costs me three times more here and always have to order on-line.
Put gelatine and water in a small saucepan and let absorb all the water (usually 5 - 10 min). Add liquid cane sugar, glucose and heat on a double boiler till all the gelatine is dissolved. Add glycerine, oil, shortening, chocolate and flavourings. Let the mixture cool for 1 min stirring constantly and add to the PS. I usually put just 1/2 kg of PS to the bowl to start with, add the liquid mixture and mix well, then add more sugar till the consistency is right.
The original Wilton version was gummy (too much gelatine). I often have trouble to get glucose here, so substitute it partially with liquid Sucrisse which is inverted sugar (Swiss product - it's great, especially the vanilla version!, you can see it at www.sucrisse.ch
if you're interested). It comes in two versions: clear and flavoured (vanilla). So my go-to recipe is 15 ml liquid cane sugar, 30 ml clear Sucrisse, 45 ml vanilla flavoured Sucrisse and 30 ml glucose or Karo syrup + other ingredients. I've written the all-glucose recipe first for you (don't think you'd get Sucrisse in the US but who knows). You can also substitute 15 ml of liquid cane sugar with additional 15 ml glucose but add another 15 ml water. You can add more white chocolate if you want, maximum I tried was 100 g/batch. For red fondant I use Wilton red candy melts instead of white chocolate (+ pink and red gel colors). If you want the fondant more white, you can add a drop of violet gel color and use coconut fat or another type of white colored shortening. Fondant can be used immediately, but I usually let it sit at least 2 hours or overnight on the counter.
Unfortunately I'm not able to get any other than Regalice fondant here, so that's my only choice. Regalice is disgusting, bad smelling, has play-doh taste and is too pliable (just my opinion, hope not to offend any UK CC members). I tried many recipies, even MFF from this site but didn't like it (not keen on cream/milk and butter in it, fondant comes out too yellowish). MMF is not an option, people are not used to the taste of it and on the only occasion I tried to make it, it was quite hard to work with (and I don't eat marshmallows either).