Recipe: White Fondant

Put the sugar, water and glucose in a saucepan. Heat to 115° then remove from heat and let the temperature drop to 70°.
Mix with an electric mixer until the mixture becomes completely white. Then, work by hand to obtain a well homogeneous paste. Store in a well sealed box 3 to 5 days before using.
To coat a cake, éclairs or other, heat the fondant just to soften it. If you heat it too much, it will become dull and crackly. Depending on the use, add cocoa, coffee extract, vanilla, food coloring, alcohol etc...