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I actually just did my first thawing of frozen fondant. I coated the stuff with shortening, wrapped it very tightly in plastic wrap and two bags, and froze it for several weeks (maybe two months?). When I thawed it this week, I just put it in the fridge about three days ahead of time (not sure how much time you would actually need, since I did it way ahead and never checked it until I needed it). The consistency was absolutely perfect.
Severa CCers responded to my thawing post, when I asked how they thawed their fondant, and some of them did their thawing countertop. You can look up my post for their great suggestions, if you like ... "Defrosting fondant" from earlier this week. Good luck!
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