I make the fondant myself. Well, if you can buy it'll more elastic than the homemade one but this one is easy to make and it's smell so good. I tasted it and I think it's great, not that it's delicious (the main ingredient is sugar, so it tasted like sugar, haha), but you can really eat it without feeling wried, ^ ^.
Recipe from: The well-decorated cake
Yield: 2 lbs (908 g)
1 Tbsp (1 envelope) unflavored gelatin
¼ cup (60 ml) cold water
1 tsp lemon extract, almond extract, or orange extract
½ cup (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) confectioners’ sugar
½ tsp white vegetable shortening
1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavoring.
2. Add corn syrup and glycerin and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.
3. Sift 1 ½ pounds (680 g) of the confectioners’ sugar into a large bowl. Make a well in the sugar and pour in the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
4. Sift some of the remaining ½ pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding more confectioners’ sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm but soft. Rub the vegetable shortening into your palms and knead it into the fondant. This relieves the stickiness of the fondant.
5. Wrap the fondant tightly in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant works best if allowed to rest for 24 hours.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days or in the freezer for up to 3 months.