1teaspoonvanilla extract(or your preferred flavor)
½cuplight corn syrup(or glucose)
1tablespoonglycerin(100% plant glycerin)
½teaspoonvegetable shortening(white, in a small bowl that you can dip your fingers into easily))
In a small microwave-safe bowl, add the gelatine to the cold water. Set aside and allow to 'bloom' for 5 minutes (gelatine will be firm when you come back to it). Microwave for 10 seconds to soften and liquefy the gelatine, stir until smooth.
Sift the 2 lbs of confections sugar while waiting, using whichever method you prefer (you can sift manually as shown in the video, or use a food processor to quickly and easily sift all of your confectioners sugar). You will be starting with 1 ½ lbs added into the fondant mixture. The rest will be set aside to use during the kneading process, adding more as needed to achieve the right consistency.
In a small to medium mixing bowl, combine the vanilla extract, light corn syrup (or glucose), glycerin, and the stirred gelatine. Stir or whisk until smooth and clear. Microwave in 10-15 second increments if needed to soften the gelatine more.
In a large mixing bowl, add the first portion (1 ½ lbs) of the sifted confectioners sugar. Make a well in the center of the sugar and add the liquids.
Using a wooden spoon, stir the fondant mixture together until it is sticky (add food coloring at this step, if desired).
Coat your fingertips with a portion of the vegetable shortening and work into the sticky fondant mixture, repeat until about half of the shortening has been worked into your fondant.
Using a portion of the excess sifted confectioners sugar, cover your working surface with a layer of confectioners sugar. Transfer the fondant onto your working surface and begin kneading the fondant (keeping your fingers and hands coated with the vegetable shortening).
Add more confectioners sugar to your working surface, as needed. Repeat adding confectioner sugar and coating your fingers/hands with vegetable shortening during the kneading process.
Continue working the vegetable shortening into your fondant until all of it has been added, using as much of your excess confectioners sugar as needed to reach a smooth, pliable consistency.
Your fondant is ready to use as soon as you have a nice smooth appearance, and the surface is no longer sticky. Roll into a ball or log shape and wrap in plastic wrap then place in a ziploc plastic storage bag to store, and keep any unused fondant wrapped in plastic wrap while working with your fondant (it dries out easily).