This is excellent! You can have the equivalent of DQ Shake and even make it low fat! Just use skim milk and sugar substitute instead of real sugar, and you will cut out a ton of calories and all the fat! I used instant cappuccino mix instead of mocha- terrific!

Reviewed On: Nov. 13, 2008

I like this better then store bought fondant because it's sweeter, but not too sweet (for me at least). I make 1/4 of this recipe at a time- it can't be scaled to that using the 45 servings, but here it is: 1/4 cup corn syrup 1/4 cup shortening 1/8 teaspoon salt 1/4 teaspoon vanilla 8 ounces 10x sugar BY WEIGHT I don't know what the 8 ounces 10x sugar is equal to in dry measurements- I use a digital scale to measure out exactly 8.0 oz. I use imitation vanilla extract- yea, I know, it's dark and not clear, but I can't even notice the difference in color from such a small amount. I mix this by hand with a spatula- the corn syrup and shortening first, add the salt and vanilla, and then fold in the 10x sugar gradually. I make sugar cookies using cookie cutters, and then use the same cookie cutters to cut the rolled out fondant to match. I put the fondant on top of cookies using corn syrup as an adhesive.

Reviewed On: Nov. 5, 2008

Just a side note on someone saying use a .8 gram package of yeast- for those of you using Active Dry Yeast- that is 3 teaspoons or 1 tablespoon of active dry yeast. This recipe calls for bread machine yeast. If you don't convert the measurement to active dry yeast, your dough will not rise properly, be hard to work with, and will be too dense. Also, as Jennifer said, be sure to flip the pan over to let the cinnamon sugar goodness to recoat the rolls.

Reviewed On: Apr. 10, 2008