Substitutions in a fondant recipe?

I want to use a recipe I found for a fondant topping, but I can’t find some of these ingredients. I saw in a suggestion below the recipe that the following substitutions can be used. Instead of glucose syrup, equal amount of corn syrup may be used. In place of glycerin, vegetable oil in equal amount. Is this accurate? Are the substitutions good choices? Do I use equal amounts of the replacement as the original ingredient? Also, if anyone would like to suggest their own fondant or buttercream recipe, I would love to try them.

Yes — you would use the substitutions in the same amounts as listed for the original ingredients. The following is a recipe for fondant I received from another person here on Yahoo Answers. It is a good fondant, just don’t use it over whipped canned frosting.

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners’ sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

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