I have not bought fondant. Thankfully I was warned about it's less than appealing flavor. Thank heaven for homemade fondant.
I tried a recipe that is posted over on Edna's site after watching some of her videos and it was a hit.
This is the second fondant recipe that I have made. I prefer the texture and the stretch this recipe offers to the first one. When I was laying the fondant on the top layer of my last cake it began to tear out on an edge past where I would trim the fondant anyway. But, it was then that I realized this recipe was really different from the last one I tried. I found the second recipe to much more forgiving.
I have made 4 batches of this one now. A couple of things... If you want it to taste like lemon go with the lemon juice. I did not. I used water and almond extract in it's place. Don't be afraid to add water in miniature additions to get the texture right.
I recommend warming the fondant just slightly in the microwave when you plan to work with it. Texture is something that is learned. It's not rocket science, but it is a balance that is learned.
I recommend making your fondant the night before also. Any powdered sugar that is not yet moistened needs to have an opportunity to moisten so that it can be mixed in when you knead the fondant prior to rolling.