Rolled Fondant
Source: from the cookbook, Rose's Celebrations.

3 tbsp Water
1 tbsp Unflavored gelatin
1/2 cup Corn syrup
1 tbsp Glycerine =(can get at cake/candy stores)
2 tbsp Solid white shortening
8 cups Powdered sugar

Sprinkle gelatin over water and let it soften for 2 to 3 minutes, or until completely dissolved. Can put container in a pan of hot water to help it dissolve. Stir in corn syrup, glycerine and shortening. Stir until almost completely melted and remove from heat. Place sugar in a large bowl and make well in center. Add the gelatin mixture and stir with greased spoon until blended. Mix with lightly greased hands and then knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth surface and knead until smooth. If seems to dry add a few drops of water and if too sticky, knead in more sugar. The fondant will resemble a smooth, well-shaped stone. When dropped, it should spread very slightly but retain its shape. Wrap fondant tightly with plastic wrap and place in an airtight container. It will firm slightly on standing.