For those looking into a nice fondant with everday ingredients, you have found it. I am aware of the reviews as I read almost 10 pages before I nervously gave this a try. I think that patience is the key as well as awareness of texture. I think silky playdough is the best way to describe the ideal texture. You need to keep in mind that you are adding sugar when you roll it out and that you can “dull” the finish with even more sugar……if you feel the need, so if it could use more, it's ok, it will get it in later steps. If you do add too much sugar, splash a little extra corn syrup to thin it out. If you’ve added an extra pound of sugar, try a quarter cup of extra fat and keep playing with ratios. The secret here is to keep track of what you are adding so you can use the original recipe as a guage to know where you are as far as proportion goes. Humidity, patience, common sense and ego all play a part in your success with this recipe. Cooking is a science, literally. This would be an extremely tedious recipe to use for a wedding cake or anything large and intricate, but if you are willing to make pieces ahead and let them dry (think buttermints), and give your finished product plenty of TLC this is do-able (and far tastier, which is the point right?) My hubby’s birthday is tomorrow, and I now know I don’t have the time to do what I wanted to do….but next b-day, I know to start a week or so ahead so I can dry my little men and chainsaws out. Anything you want to hold a 3-D shap
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