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1
Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
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2
Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
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3
Add optional food color, and stir.
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4
Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
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5
Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
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6
Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
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7
After 24 hours roll out and apply to cake.
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8
Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.
