For those asking - here's the recipe in case you didn't get it already:
Toba Garrett's recipe:
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 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 flavouring.
2. Add corn syrup and glycerin (optional) 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 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
4. Sift some of the remaining 1/2 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 a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.
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 on in the freezer for up to 3 months.
Yield: 2 lbs (908 g)
Thanks again to lilscakes for the original post!