This fondant recipe makes a fondant that stretches well. It's a great recipe for making fondants to be layered on cakes and cupcakes, and also to use for forming fondant flowers, leaves and other decorations that have been made from using fondant molds.
Mix 6 cups of powdered sugar with the salt and meringue powder. Sift this well to fully incorporate the ingredients together.
Form the mixture into a hill in the middle of your mixing bowl.
In a microwave safe bowl, combine the cream and gelatin. Stir gently then let it rest for 2 minutes.
Microwave the cream and gelatin mixer in 20 second intervals until the gelatin has fully dissolved into the cream.
Gently stir in the corn syrup and microwave for an additional 5 seconds if needed. You want to keep the mixture in a liquid state.
Add the glycerin and flavoring, and microwave another 10 seconds if needed.
If you are adding colorant to your fondant, then you can add it at this stage.
Form a hole in the center of your sugar, and slowly pour in the liquid mixture.
Using your spoon, slowly mix the liquid into the sugar by mixing from the center outwards, until it forms a thin dough.
Add the butter (or shortening) to the mix, and knead it into the mixture thoroughly.
Kneading The Fondant
Once you have formed a ball of fondant, transfer it to a dry flat surface and begin kneading it by hand.
If it appears to be too dry, you can rub a small amount of butter on your hands to moisten it a bit.
Once the dough has formed into a nice fondant that stretches well, you will want to divide the ball in half and place each half in a separate zip-lock bag.
Place the bags in your refrigerator and let it remain for at least 12 hours to give it time to rest.
Notes
If you wish to make pure white fondant, then you should use shortening instead of butter, and SuperClear Gelatin Powder which is a gelatin that is made especially for cakes and icings.