I have had so many requests for the fondant I use I decided I had to post it in the recipe section! It is called Michele Foster's delicious fondant - as she is the one who originally gave me the recipe! I only found out yesterday she's a fellow CC'er!
P.S. I also posted this announcement in the General section.
...hopefully later?
Renaejrkzz: If you have a few minutes, could you please cut/paste your recipe to this link/thread? Thanks so much!
I'd be glad to!! 
I am so happy to share this recipe!
1/2 c milk
3 pk gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)
1 c corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin (I get a big bottle so it's cheaper)
2 tsp vanilla (sometimes I use more)
dash salt (I don't when I use salted butter - it's cheaper)
3-4 lb powdered sugar, sifted (at least once)
- combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved
- add remaining ingredients(except sugar) & cook until butter is almost
melted
- cool to lukewarm (I come back to it and stir periodically so it doesn't
form a "skin" on the top or get clumpy)
- strain into mixer containing 2 lb powdered sugar (one bag)
- mix slowly until just combined
- use dough hook, add several more cups of sugar, & mix on low until
combined
- continue to add sugar until it holds its shape on hook
- turn onto powdered sugar surface & knead
- wrap in oil painted plastic wrap and put in ziplock freezer bag
- let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I know this seems like a long list, but it really isn't complicated. You basically are combining the liquids, then adding them to the sugar until it's the right consistency! I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead.
PM me if you have any questions, or if you run into any problems! It's pretty easy once you get the hang of it !
I only posted the recipe late this morning, it may just take some time before it shows up! I know when SophieBelle said she posted her Jell-o fondant recipe it took some time before you could pull it up in the recipe section.
when i posted recipes a while back, it took almost a week to get them up 
You can find this recipe by going to the home page and type in fondant in the search section. Once this page comes up, go to the bottom of the page and click on "view all results for fondant in recipes". The recipe should be the first one there.
You really can find the recipe if you do this
Thanks! Can't wait to try it for my upcoming shower cake!
Has anyone ever tried the Jell-O fondant? I'll look it up, I've never seen it before! This recipe sounds really good, Renaejrk. I'm assuming that it is okay to keep at room temp? I've never tried rolled buttercream either, is this fondant similar to that?
You can find this recipe by going to the home page and type in fondant in the search section. Once this page comes up, go to the bottom of the page and click on "view all results for fondant in recipes". The recipe should be the first one there.
You really can find the recipe if you do this
I just did it the search way from this forum screen search box and IT WORKED!! Thanks butternut. 
thank you so much for sharing this recipe. I had one heckuva night with my first try at MMF so I am looking for alternatives. Thanks again!
Has anyone ever tried the Jell-O fondant? I'll look it up, I've never seen it before! This recipe sounds really good, Renaejrk. I'm assuming that it is okay to keep at room temp? I've never tried rolled buttercream either, is this fondant similar to that?
I am so excited that so many people are being blessed with this recipe! Michele (aka sugarflowers) was so sweet to give me this when I called her a couple of years ago, being ignorant about fondant along with other things.
I haven't tried the Jell-o fondant, as I have only wanted vanilla flavor recently - but it would be great for a cake you want a unique flavor for!
Yes - you can keep this at room temp, as long as you're not planning to keep it that way for a few weeks or something! I keep mine at room temp until I'm ready to use it, usually 3-4 days later, sometimes longer. If I make it a couple of weeks ahead, then I refrigerate it and then let it come to room temp before using it. I even have leftover colored fondant wrapped and in my freezer to use for future cakes, so I have less coloring to do when I need a small amount of green, pink, etc.!
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