I am UK based and use Renshaw for coloured fondant or Dr Oetker from my supermarket for white fondant.
I have used Satin Ice and Wilton. Personally, I think all fondant is horrible, so to me Wilton is just as good as any. I do love Satin Ice chocolate fondant, which tastes like Tootsie Rolls. That being said, 99% of the time, I make my own using Liz Marek's LMF recipe. It is easy to make, inexpensive, can be flavored and colored anyway you like, has a great working consistency and actually has the best taste.
I'm not really sure there is an answer as to what is the 'best' fondant. For 80% of my cakes, I use Wilton fondant. It has good elasticity, a decent amount of work time and it doesn't taste horrible. Plus, as Kakeladi previously noted, there is this amazing thing called extract to make it taste fantastic ;-) I also use a fair amount of fondarific, especially for lettering or when I have to blend seams together. Fondarific is kind of expensive, otherwise I would probably use it more to cover cakes.
I used to make my own but that got to be too much trouble and my results were inconsistent. Now I use mostly Renshaw, Fondarific or Carma Massa Ticino Tropic, depending on need. I do buy a bit of Wilton and Satin Ice from time to time, but mostly for modeling. Fondarific and Renshaw don't really "dry" (which is lovely for covering a cake), and Carma doesn't take color well, but is wonderful in the heat of summer.
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