1 egg white
2 tablespoons of liquid glucose (liquid sweetener will do too)
500 grams of powdered sugar
Seperate the egg yolk from the egg white and throw the egg yolk away. Mix the egg white and the liquid glucose together in a big bowl. Slowly add the powdered sugar. Use small amounts of powdered sugar every time, otherwise it won’t mix properly. When it gets too hard to use a spoon, you have to use your hands. Add the food colouring now, if you want it.
Make one or two (or more) balls of the fondant and put them in a sealed plastic bag and put that in another plastic bag. Close properly. Now put it somewhere dark and cool but not in the fridge. This kind of fondant won’t stay good for a very long time. It is because of the raw, unpasteurized egg I believe. You can still use the fondant for a cake or so for one or two days after making this, but I don’t think you can use it longer after that.