Fondant is a preparation based on water, sugar and glucose.
The most important details in its preparation are: to get the right texture of the syrup and work it well and fast with the right spatula to turn the preparation, through the work with the spatula, into a soft dough.
It is commonly used in baking, to cover cakes, cookies, croissants, and as chocolates fillings, etc.

INGREDIENTS
1lb 2oz (1/2kg) sugar
1 tablespoon glucose
1 tablespoon lemon juice
Water as needed

PREPARATION
NOTE: In order to prepare fondant, it is required to have a wide spatula which can be acquired in a baking supplies store.

In a medium saucepan, combine the sugar with the glucose.
Slightly cover them with water.
Heat the mixture on high heat until obtaining a syrup. Syrup has to be at the "soft ball" stage (235 F to 240 F)

How do you recognize the stage?
Once the syrup starts to boil, it will progressively start to thicken.
The surface will be full of bubbles by the time the mixture starts to thicken.
To check if the syrup is in the right stage, drop a teaspoon of the syrup in a cold glass of water, take it between your fingers and it should form a small soft ball, easy to work with.

Once the syrup stage is obtained, wet an area of a granite surface and pour it over it.
Sprinkle it with lemon juice and start working it immediately with the spatula in folding motions.
Work it fast from the edges to the center carefully, to avoid burns.
While you work it, it will gradually turn into a very white and firm dough.

While the dough remains hot/warm, it will be kind of soft, but once it cools off, it will harden.

Important Information:
The fondant can be dissolved heating it up over direct fire, or on a double boiler or in the Microwave oven.
Once dissolved, any color can be added.

Keep it in the refrigerator in a Ziploc or plastic bag (nylon, polyurethane). It is good for more than 6 months.
In its liquid form, it is used to cover decorating pieces.
The dough is rolled out to cover cakes.
It can also be cut into pieces and worked with your hands with a little bit of powdered sugar until very white. Then it is rolled out and shaped as desidered.