This is the classic professional recipe used by chefs and bake shops that makes 3 pounds of pure white rolled fondant that is melt-in-your-mouth delicious. If this is your first time making rolled fondant you will be surprised at how easy it is to make; however just like with making bread dough it will require a little elbow grease when you knead the fondant so it is smooth and pliable. Light corn syrup can be substituted for the glucose syrup, and glycerin is used to improve the softness of the finished fondant. Glucose syrup and glycerin are sold in most craft and cake stores. This fondant was used to make my Christmas Forest Cake.