1 (.25 ounce) package unflavored gelatin
3 Tablespoons water
1/2 cup light corn syrup
1 Tablespoon glycerin
2 Tablespoons white shortening
1 teaspoon vanilla extract
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved.
Add corn syrup glycerin and mix well. Stir in shortening remove from heat and stir in vanilla. Cool mixture until lukewarm.
Place 4 cups confectioners sugar in a large mixing bowl using paddle attachment. On low speed of mixer slowly stir in the lukewarm gelatin mixture. Mix in sugar a little at a time, until stickiness disappears. With kneading attachment (or turn out on a kneading board), knead in remaining sugar; if too stiff, add drop of water, if too sticky add a little more confectioner sugar. Fondant is ready for use or it can be stored in an airtight container in the refrigerator. When ready to use, set out fondant at room temperature before kneading.
*Tips if mixture starts to crack when rolling out. Try kneading in a little white shortening.
If mixture is too sticky, and it sticking to the bottom while rolling out. Add some confectioners sugar to the rolling surface. If it is still sticky, combine equal amounts of confectioners sugar and corn starch (sift together) and use this for dusting table.
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