"qahtan" > wrote in message
. ..
> Yes I make my own rolled fondant, but I know others who have bought it
> already made. I use and Australian recipe that calls for glucose and
> gelatine, bit of a job to knead the last of the sugar in , but
sooooooooooo
> smooth when done, the end product is great, I have also used it to make
> flowers. qahtan

I use the recipe in the Cake Bible. It calls for glucose, but there is
formula given for the substitution of corn syrup for the glucose. It is a
bit of a job but much less expensive than the tiny boxes of ready-made.
Someone here claimed that the commercially produced stuff was better for
making shapes. I use gum paste for things like flowers, so can't comment on
that aspect. I think the boxed fondant has an off taste.