It can be stored up to a month at room temperature. If you want to keep it longer than that, then you should freeze it. Just be sure that it is very well wrapped and sealed in an airtight container. When you are ready to use it, let it come to room temperature very slowly. Essentially, let it sit out over night.
I'm very glad you like the recipe.
Michele
p.s. My husband had the idea for me to put a page on my site with tips and information about the fondant. I have answered the same questions countless times and I was thinking that I could just refer people to that site. Does this seem like a good idea? I don't mean to sound rude or anything, my fingers are getting tired! 
I think that would be a fantastic idea! I usually search the forums and eventually find my answer because I don't like bugging people (especially when I know they get bugged alot!) Having one page that I could bookmark and refer to whenever I run into a new issue would be super helpful for a newbie to fondant like me.
BTW, my whole family really likes the taste of your fondant recipe better than any others I've tried. Especially when I make the white chocolate variation. One of my daughters (a chocoholic if ever there was one!) wants to cut it into bite sized pieces and dip them in chocolate! I haven't let her yet, mostly because I'm afraid I'll like it too much!
Michele, I think that sounds like an awesome idea! Post away, and thank you for the newest variation of your recipe posted recently. It incorporates all that has been discussed in recent forums including the addition of chocolate, etc. I recently received a bucket of Satin Ice as a prize (the first time I've had the opportunity to use it since I don't find it affordable as a hobbyist,) and I will say it is smooth, but I can also assert is is NOTHING in comparison to the quality I get when I make your fondant. I'm a life-long fan and will never go to the bucket variety of fondant... your recipe puts the cake "over-the-top."
Okay. I have 20 answers typed up and ready to post. I will try to get them on my web site Monday. I'm not making any promises though! I put it in an FAQ format. I hope I covered it all. When I get it posted I will let you know here and in a separate post. After that all questions can be directed to that page.
Thanks for supporting me on this.
Michele
Yeah, I know I have to learn how to be patient. Too keep me satisfied though, I just re-watched your DVD instead. It's done! I have added a page to my site that has a list of FAQs about my fondant recipe. If you have any questions at all, please read the entire page of information. If your answer is still not there I will do my best to help. http://www.sugarfix1.tafitibuilder.com/fondant.html
I have also included a donation page if you are so inclined.
http://www.sugarfix1.tafitibuilder.com/donation.html
Thanks to all.
Michele
The recipe calls for 3 Tablespoons of gelatin, I bought the Knox packets. How many packets makes 3 Tablespoons? Also can I double this recipe or is it a better idea to make one batch at a time? TFL
Thank you for bringing this question to my attention. I did not answer it in the original set of answers. It's number 21 now.
Anyway, measure the gelatin. Each packet contains a different amount. I honestly don't know how much each packet contains because I have been using bulk gelatin from the health food store for so many years.
HTH
Michele
OK! Thanks for that! I'm sorry, but I have another question! I have looked at 4 different grocery stores and I can only find light corn syrup! Can I use light? Has anyone used it and been successful?
Yes, light corn syrup is fine. It is what is normally used. Dark corn syrup will work, but the taste and color will be different. This will be personal taste.
Thanks for reminding me another question to be answered. I honestly thought I had it all covered!
Michele
Thank you!! I have bookmarked your page and I appreciate the time you spent creating it!
Jesus...I just made what I think is my best tasting batch of this fondant so far.
It was a HALF batch actually (I wanted to test a new flavoring I just got - Butter Vanilla)
I added 3/4 tsp. salt...up from my normal 1/2 tsp. for a half batch (I just don't like overly sweet, I'd rather taste flavor not sugar).
I used 1/2 tsp. vanilla extract, 1/2 tsp. MAGIC LINE Butter Vanilla, & 1/2 tsp. MAGIC LINE Creme Bouquet...Wow! YUM!
The updated version has a few mistakes so I have posted the recipe again with everything corrected (I hope). It is listed under Michele Foster Fondant, MFF. I have also updated the information on my web site: www.thesugarfixtoo.com. There is a LOT of information there. I really hope this helps with fondant issues. My fingers are so tired...
Michele
Thanks, xstitcher. Here it is: www.thesugarfixtoo.com
Michele
The glycerin you bought is the right kind. Unless you have a license for petroleum based glycerin you cannot get it. You certainly wouldn't find it any where in Wal-Mart, much less in the pharmacy department.
This and many other questions are answered here on CC in several threads and in the information I posted on my web site www.thesugarfixtoo.com .
There's no need to be concerned.
Michele
Thanks Michele, In the meantime I called my Health Food Store and they carry the vegetable glycerine, so I guess I am covered. It just seemed weird buying something for my cake in the band aid isle, LOL! It does not say food safe anywhere on it but in the ingredients it says 99.5 glycerine.
thanks again!!
p.s. My husband had the idea for me to put a page on my site with tips and information about the fondant. I have answered the same questions countless times and I was thinking that I could just refer people to that site. Does this seem like a good idea? I don't mean to sound rude or anything, my fingers are getting tired!
Sounds like a great idea! 
I did post it on www.thesugarfix.com and in a separate thread to no avail. Bummer.
Michele
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