How to make homemade fondant: Extended fondant

The extended flux, also known as stretched flux, is a mass made basically of water, sugar and fat. It is used basically to cover cakes, making it possible to decorate them with infinite of options, giving them form, color and always flavor. The flux is usually bought already prepared and it is possible that many of the thoughts of which the recipe of melting the landlord is difficult to make the ingredients they need are complicated to find, but nothing further from the reality.
There are more and more brands of flux, but it is difficult to find the one that best suits our way of working or our climate: wetter and more elastic hay, harder ones, very sweet ones, others excessively expensive ...
Today as explicit how to make fondant step by step, we can adapt it to your tastes and needs, that is to say, you can give it the aroma that we want and the texture that the climate requires. Take note of this extended melt recipe, also known as American dough. If you need more resources you only have to multiply the ingredients by the amount you want, here are some tables to know how much melt is needed to cover a cake according to its size.

Ingredients:
1 kg of icing sugar
2 teaspoons CMC
7 sheets of gelatin without flavor
2 tablespoons of glucose
2 tablespoons of glycerin
2 tablespoons margarine
6 tablespoons cold water
1/4 teaspoon of clear vanilla extract (or other essence you like).

Elaboration
Sieve the sugar glas and separate into two different bowls. To the first of them we add the two teaspoons of CMC and we mix with a hand rod.
We booked the other bowl with sugar for the end.
We put the water in a container suitable for the microwave (if we do not have microwaves we can do it to the bathroom Maria). Introduce the gelatin sheets and allow to hydrate for about 5 minutes or until the gelatin has slightly increased its volume and is soft.

Once the gelatin is ready we add the glucose, the glycerine and the butter. Microwave for a few seconds until the margarine has dissolved. If we do to the bathroom Maria will take a little longer.
Paste the butter mixture to remove any impurities that may have remained. We add the essence of vanilla (another flavor that I like a lot for the fondant is orange, for that we add a few drops of orange aroma, if concentrated with a couple of drops will serve us).
We take the sugar bowl with CMC and make a hole in the middle with our hands. Add the melted margarine mixture and mix with a spatula.
We will have a yellowish liquid mass. Little by little we are adding the sugar glas of the bowl that we had reserved at the beginning and we kneading with the spatula at the beginning and the end, when the mixture begins to be more compact, we will do it with our hands.

If it gets too wet (it will depend a lot on the area in which you live), you must add a little more sugar and if it is too dry, we can add a few drops of water.
We left it wrapped in film paper in an airtight container, outside the refrigerator. It lasts a couple of months and it is advisable to let it rest a few hours before using it to decorate cakes.

As you can see, the homemade fondant can be a very economical alternative to the packaged fondant, in addition, you can choose to put one more teaspoon of CMC to obtain paste for modeling. It has saved me in a hurry more than once