The reason why the fondant is sticky may be that the ratio of sugar, gelatin and water is wrong during the production process, or there is a problem with the operation method.

As for the ingredient list, making fondant requires powdered sugar, syrup, gelatin powder, drinking water, etc. Specifically, the total amount of powdered sugar is 900 grams, the total amount of syrup is 168 grams, the total amount of gelatin powder is 9 grams, and 57 grams of drinking water are needed. If you need to change the taste of fondant, you can also consider replacing part of the drinking water with milk.

In terms of production steps, the following is a solution to sticky homemade fondant:

1. Process the gelatin. Sprinkle gelatin powder into a bowl of water, let sit for two minutes to soften the gelatin, then heat in the microwave for 30 seconds to dissolve the gelatin.

2. Add syrup, almond essence and glycerin. Add these ingredients to the gelatin and stir until the mixture becomes clear and smooth. If the mixture is not smooth and clear, heat it in the microwave for 15 to 20 seconds and continue stirring.

3. Add sugar. Add 1-1/2 pounds of granulated sugar to the bowl, then make a well in the center of the sugar and stir in it. Using a wooden spoon, stir the mixture until thick.

4. Knead the fondant. Pour the mixture onto the work surface and knead it into a smooth, soft mass, adding more sugar if needed. Apply some vegetable shortening to your hands and continue kneading the fondant, working the shortening into it.

5. Wrap the fondant with plastic wrap and then place it in an airtight container to prevent the fondant from drying out. The fondant will keep in the refrigerator for about six days.

If the fondant is still sticky after following the above steps, it may be because the proportion of ingredients is wrong or the operation method is wrong. It is recommended to check the production process again and follow the correct method.