I just wanted to add that this recipe was written quite a few years ago when microwaves were a bit wonky. Does anyone remember the either burnt or un-popped popcorn bags, using the same setting? Using the microwave is a great way to cook the gelatin, corn syrup, etc. It's certainly faster and used fewer dishes. This alone is worth it! 
As for using different amounts of sugar each time, there are reasons for this. The main one is the temperature of the liquid at the time the mixing is started. The warmer it is the more sugar it will take to make it look right. However, the next day, this will make for a very stiff fondant. When it is warm to the touch, somewhat like a baby's bath water, this is the best time to mix it with the powdered sugar. If the mixture is too cool, then it will take a lot less sugar to look right, but then it will be entirely too soft the next day.
Humidity, or lack of it, will make a difference as well. This is why the amount of powdered sugar is approximate.
Any extra flavoring, extracts, etc. will also change the over all amount of powdered sugar. If you think about Royal Icing, you know that the smallest drop of water can totally change the consistency of the icing. It's not really that much different with fondant, homemade or purchased.
Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL
Michele
As for using different amounts of sugar each time, there are reasons for this. The main one is the temperature of the liquid at the time the mixing is started. The warmer it is the more sugar it will take to make it look right. However, the next day, this will make for a very stiff fondant. When it is warm to the touch, somewhat like a baby's bath water, this is the best time to mix it with the powdered sugar. If the mixture is too cool, then it will take a lot less sugar to look right, but then it will be entirely too soft the next day.
Humidity, or lack of it, will make a difference as well. This is why the amount of powdered sugar is approximate.
Any extra flavoring, extracts, etc. will also change the over all amount of powdered sugar. If you think about Royal Icing, you know that the smallest drop of water can totally change the consistency of the icing. It's not really that much different with fondant, homemade or purchased.
Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL
Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
I know that I learned alot. Thanks Michele! 
