Valentine Conversation Hearts

1 T. powdered unflavored gelatin
1/3 cup water
3-1/4 to 3-1/2 cups powdered sugar
1/2 cup starch (I used mung bean starch)

Sprinkle the gelatin over 1/3 cup cold water in a small metal bowl and let it sit for 5 minutes. Place the bowl in a pan of simmering water and stir until the gelatin is completely dissolved. Place 3 cups of the sugar and the 1/2 cup of starch in a large bowl. Mix thoroughtly. Make a well in the center of the sugar-starch mixture and pour in the dissolved getlatin all at once. Stir with a big spoon until all the sugar is worked in. Now lightly oil your hands and turn the fondant out onto a smooth sterile work surface . Knead in 1/4 to 1/2 cup additonal powdered sugar. You want a smooth, firm, almost clay-like ball. You may have to re-oil your hands periodically. You can use the fondant right away, or wrap it tightly in a plastic bag. It will keep unrefrigerated for 2 weeks.
*What I did at this point was to divide the fondant into different sections. I kept all but the one I was working with covered. The one I was working with I kneaded in a few drops of LorAnn flavors. Food coloring can be added, too. Knead until smooth. To keep from sticking to the counter top, I dusted with more starch; use sugar or starch, depending on your sweet tooth! Then I rolled it thin (about 1/8 inch), and cut with a heart shaped cookie cutter. This part
takes awhile! I only made half a batch, and think it took 1 1/2 hours to
make the fondant and cut all the hearts (but you don't have to do it all at once). Then I put the hearts on pans/cookie sheets to let them dry and turned them after an hour or so. The directions say to air dry 4-6 hours. The directions say for using the Brown Bag Cookie Molds to oil them with a flavorless oil, then press the fondant into the mold, so you may need to oil your molds, too.