Hi everyone! 

It was my first try at making fondant last night, and I wonder there was something wrong with the ingredients, because the dough would not hold together and though it was dry as I added more sugar, it wouldn`t make a paste. The ingredients I used is as followed: 

• 3 tsp gelatin
• 3 tsp cold water
• 2 tsp glucose 
• 2 tsp glycerin
• 480 grams icing sugar

If I want to make more consistency to my fondant, I should add more glucose? I think the recipe has made a mistake about the amount of glucose, because in another recipe it is 120 ml with all other ingredients about the same. 

By the way, I have refrigerated the fondant I made. How can I re-use it as it has now hardened as a stone! 

Thanks 

AThose ingredient are all off quantity-wise, but my recipe is in ounces not grams. I don't know the conversion. I do the basic 2 lbs confectioner's sugar ( powdered sugar) , 1 Tbsp gelatin, 1/4 cup cold water, 1/2 cup corn syrup, and 1Tbsp glycerine. You can also add some shortening to it, but I add that in when I knead it later before using it.

Rolled Fondant [500g]
3 teaspoons gelatine in 
40 ml water
2 teaspoons glycerine
60g glucose syrup
450 icing sugar, sifted

AThanks for sharing auzzi! I'll give your recipe a go. Do you just put it all in the mixer? Thanks :)

Thanks for the recipe Auzzi.