how I can make fondant more flexible?

Adding glycerine to your fondant will make it more pliable without giving it an oily or greasy feel.

This recipe is a really good one and has the glycerin in it. This is the recipe I use.

Rolled Fondant

2 T. freshly squeezed lemon juice

1 T water

1 T unflavored powdered gelatin...1 pkt.

2 T solid white vegetable shortening

1/2 cup light corn syrup

1 T glycerine

8 cups (about 2 lbs.) confectioners sugar

non-stick vegetable cooking spray, for working with fondant.

In a 2 cup glass measuring cup, combine the lemon juice and water. Sprinkle the gelatin over the top of the mixture and let the gelatin soften for 3 minutes. Place the glass measuring cup in a small saucepan of simmering water and stir the mixture for 2 to 3 minutes, until the gelatin is completely dissolved. Stir in the shortening until melted. Blend in the corn syrup and glycerine. Remove the glass measuring cup from the pan of water.

Place the sugar in a large mixing bowl and make a well in the center. Pour the gelatin mixture into the well and stir with a wooden spoon until blended the mix with your hands and vigorously knead the mixture until smooth. If the mixture seems very dry, add several drops of water and knead well. If the mixture seems too sticky knead in more confectioners sugar. The fondant should be malleeable like modeling clay.

Rub one side of a disposable cloth towel (such as handiwipe) with enough shortening to coat it well and wrap the fondant in it. Then overwrap in plastic and place in airtight container. Let the fondant "ripen" overnight before using.

Glycerine would work best, but if you don't have any, you can use vegetable shortening, a little at a time until more flexible/pliable.

Knead in a bit of a neutral oil like canola, soya or safflower nothing with a strong flavour.