I've made this twice. The second time was much better than the first, so don't give up after just one try. Substituting corn syrup for the glucose was an excellent suggestion. This recipe tastes much better than boxed fondant. I haven't yet mastered a way to prevent the fondant from sticking when rolling it out. Waxed paper was an okay option. Will try cornstartch next. Enjoy!

Reviewed On: Oct. 11, 2009