Home Made Rolled Fondant Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Feb. 28, 2014
Don't use cornstarch. Roll f.dough in between to wax papers to not stick. Using too much conf.sugar will cause cracking.
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Reviewed: Jul. 23, 2013
Great taste! Better than store-bought. The texture was quite workable, and the fondant held its shape. This was my first time making or using fondant, and this recipe did the trick. I appreciated the simple ingredients, too. I did experience some cracking with mine. I used the fondant to make flowers to decorate a cake, mostly rolling it, cutting out shapes, and then molding those shapes. The largest flower was about 4" across, and cracked slightly at the interior corners of the petals, though it still held together. To avoid this, I would advise that you gradually add extra cornstarch and powdered sugar; I made one of my batches a little too dry and that one had problems with cracking. I think getting the right consistency just takes practice. I didn't have clear vanilla, so I used a spare amount of vanilla extract as well as a generous splash of almond flavoring.
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Reviewed: Jul. 17, 2013
The consistency was similar to MM fondant, but it didn't taste as good and cracked when it was rolled and when handled to put on top of a cake no matter what I did. Tried this because I got caught without a bag of marshmellows, but probably won't use again.
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Reviewed: Jun. 26, 2013
This was a very simple and decent fondant. I could probably even use it to put over a cake, it also tasted better than fondants bought at the store in my opinion. This also depends on what flavoring you use in the fondant. :) I didn't have light corn syrup so I used dark. The color was modified to a light brown but was perfect because I will be making rock candy geodes. Anyway it was a great consistency and if you need it to be firmer, just add more cornstarch. :)
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