I've finally perfected the homemade rolled fondant recipe that requires no egg whites or marshmallows, and can be made with most things that the cake decorator will have in the kitchen! It came from the mixing together (after much experimentation and failure) of a few different recipes from cookery books around the house, but I owe the inspiration mostly to my grandmother's magazines from the 50s!
The optional ingredients are to calm the screams of the inner perfectionist!
In the USA, corn syrup can be used instead of glucose syrup. If you don't have a marble slab, I suggest you mix is vigorously with a wooden spoon in the pan until clay-like, then wrap and chill. Although, I haven't tried this myself, it's a suggestion based on previous experimentation.
It is best kept in the fridge when not in use, and can keep for up to a week.
seemed to have problems with getting the icing to go to "crumbly". Not sure but it maybe the length of time cooking the sugar. Dont have a sugar thermometer. - 22 Sep 2012
Didn't work at all - 22 Aug 2013
I'v tried this recipe three times and everytime its failed. I'm vegetarian and so I used vegetarian gelatine, will that make a difference? - 01 Oct 2012