So, I found this recipe by lilscakes for Toba Garret's fondant.
Serves/Yields: Yield: 2 lbs (908 g)
Prep. Time: 20 min
Cook Time: none really
Category: Frostings
Difficulty: Easy
I absolutely love this recipe!!!! It's so easy and yummy tasting....work it like you would bread dough when you are kneading in the sugar. You may not need all the sugar, so be aware of that....Do not refrigerate. Keeps extremely well on the counter. Thank-you Toba!!!!! You are terrific!
Toba Garrett's recipe wrote:
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.
2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.
3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.
Just 2 questions:
1. How do you know when you overheat the gelatin and water?
2. Is flavoring required?
Thanks,
Alex
that sounds like the recipe that I use out of the cake bible...I melt my geltin mixture over a double boiler...it's not that much heat and you can control it better IMO...the flavoring thing is up to you..I don't put any in mine. I hope this helped 
Ok, next question:
How do you know if the mixture needs to be reheated (step 2)?
....Do not refrigerate. Keeps extremely well on the counter.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.
Im confused, it says not to put the fondon in the refrigerator but than it says to Place in the rfrigerator for at least 24 hours. which is it ?
....Do not refrigerate. Keeps extremely well on the counter.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.
Im confused, it says not to put the fondon in the refrigerator but than it says to Place in the rfrigerator for at least 24 hours. which is it ?
likely, when you have a batch stored in the fridge, it is tightly wrapped and very very well. when you remove it, you're going to have to let it come to room temperature or you wont be able to kneed it. in that time of waiting for the temp to come down, any condensation will form on the plastic, not the fondant. IF you refrigerate a cake covered in MOST (some, like pre made satin ice are ok) fondants, and then remove them, the condensation forms ON the fondant and causes it to melt a bit. it will get gooey and just plain gross. so uncovered, you dont want to chance it. and you likely wouldnt want to wrap up a finished cake because it would mar the surface of your fondant and decorations.
Sounds like a great recipe. How does this recipes taste compare to Wilton. Wilton's fondant is absolutely horrible tasting.
Toba Garrett's fondant has worked well for me both in and out of the fridge. I habitually store it in the fridge and I have also refrigerated cakes with it on with no problems. I think you can store it the way you choose to as long as it is wrapped well and kept sealed so it doesn't dry out.
Ok, next question:
How do you know if the mixture needs to be reheated (step 2)?
Can someone answer this?
I've used mmf for almost 2 years and decided to give Toba's a try...and I love it. IMHO it tasted better and it was so much easier to color and work with. I figured out the cost and it is actually costing less for this than for mmf....so I've found my new fondant.
baka4lyfe20 - it needs to be reheated when the gelatin firms or gets clumpy.
Makes perfect sense now-LOL. Thanks guys! 
All I had ever used was Wilton's fondant. The thought of making it was too scary. Because of cost I sought out the scratch. On the "Fondant Rant" thread on the forum, I found Toba's recipe and also Daisy's - very similar, just different methods and more crisco. I used Daisy's recipe because it is so much easier. The only thing I did differently, was I let the KA do some kneading before I took it out. When I took it out onto the plastic wrap, it was already hardening. It was a joy to work with -- sooo much easier than the Wilton and tasted soooo much better. I told the client (a repeat customer) that she didn't have to peel it off this time 
i was trying to cover a 6 in cake last night, and this fondant was giving me a really hard time. 1st it kept sticking to the mat. than when i finaly sloved that problem and tried to move it on the cake with my rolling pin it riped off 
but i still managed to save it and put it on the cake and while i was smoothing it, it kept riping. maybe i rolled it out to thin, i dont know but it just wasn't working for me and i followed the recipe exactly. 
I know everyone's cost differs from state to state, but what has this recipe cost you to make one batch...rough estimate if you can.
Thanks!
For all of you that make and use Toba's fondant .... do you find that it tears very easily? I love the tast of it, but I find it hard to work with.
MMF costs me $4.49 per batch and it makes approximately 3lbs.
Toba Garretts cost me $3.34 per batch and it makes approximatley 2 lbs.
Wow, that's quite a savings compared to Satin Ice which is costing me $10.99 for 2 lbs and I have to drive a bit to buy it. I might just have to give it a try.
The thread that I got a lot of this scratch fondant info from was "Fondant Rant !! A Must Read". That is where I found Daisy's recipe also.
http://www.ladycakes.com/toppage3.htm
Hers uses more crisco. I didn't have any trouble with it tearing and I covered a 12" square. The "rant" also tells about how to buy glycerine from the drug store and not the cake store -- much cheaper. My profit margin increased dramatically.
Lesat, you posted a link to Daisy fondan't recipe, not the rant.
sorry, I'm new to posting and didn't know how to do that. 
http://forum.cakecentral.com/cake-decorating-ftopic-407263-0-days0-orderasc-fondant.html
I'm trying this -- don't know if it works. This thread is still active. Someone posted today. I always search "fondant and rant" and find it that way. Hopefully the link will work.
I love toba's recipe! I could just sit and eat it 
I do find that it's not as easy to work with as the Wilton but the taste more than makes up for that. YEsterday, I had a tasting and the bride's step-daugher to be kept eating it and eating it I brought some as a sample with different flavorings in it so they could see what flavoring they liked the best and then covered the sample cakes in it too.
My biggest problem with this fondant though is that it tends to be more sticky than the wilton fondant. I think I use more powdered sugar than the recipe calls for but I live in WA where it's wet so maybe that's why. A new thing I tried also was to grease a big bowl with crisco before putting in everything to mix. It helps so it doesn't stick to the bowl as much and also helps with the stickiness of the fondant. You don't have to knead it in later cause it gets picked up from the sides of the bowl instead. Then when I turn it out onto the counter to knead it, I pile a bunch of powdered sugar on the counter first and knead it there. It will only take up as much of the sugar as it needs (no pun intended there) It all went alot faster and my hands stayed alot cleaner this way
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