Sprinkle the gelatine all over the water and leave to soak for about 20 minutes.
Heat the gelatine/water over the lowest heat possible, stirring to dissolve the gelatine.
When the gelatine has dissolved, add the glucose/corn syrup & glycerine, again stirring to mix thoroughly until you get a runny mixture.
Have your kneading surface ready dusted with icing sugar.
Create a well in the centre of the icing sugar and gradually pour in the glucose mix, stirring constantly with a wooden spoon. Mix thoroughly as much as you can with the spoon.
When you get stuck, literally, take the whole mass/mess (!) out onto the work surface. Bring it all together with your hands, dusting with more icing sugar as needed to prevent it from sticking.
There will be tiny little crumbs of icing littering the work surface. Don't be tempted to include them as they remain crumbs, you won't be able to incorporate them into your big blob completely. Clear the work surface of them.
Now comes a bit of elbow grease. Knead your fondant for about 5 minutes until you get a smooth, almost shiny piece of work.
Wrap tightly in cling film until needed. Will keep for 2 weeks this way, placed in an airtight container.