Reviewed: Feb. 13, 2013

I have never made fondant before but this stuff was perfect! The only change I made was to use corn syrup in place of glucose syrup because I didn't have any. Everything else was the same. I mixed it initially with my KA hand mixer and finished up using a wooden spoon. Kneaded it for a while adding powdered sugar as I went along. It was easy to roll and it tasted much better than the store bought kind. I will definitely use this again!

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Reviewer:

sdmccall

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Camden, South Carolina, USA

Reviewed: Jun. 26, 2012

I am sure it was user error, but this was impossible for me to use without cracking. I think I'll be sticking with traditional buttercream because it was just too hard to eat on the cake. Was tasty though on it's own

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Reviewer:

NOMOREOUT2EAT

Reviewed: May 3, 2012

I followed this recipe exactly and found that more powdered sugar was needed. When I tried rolling it out on the mat it was sticking and so then I sprinkled corn starch on the mat to prevent the sticking - this made the fondant keep cracking while I was rolling and it was really hard to roll and put on top of my cake :) Any suggestions what to do when it sticks to the mat? I suppose corn starch was not the correct idea? Thanks

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Reviewed: Mar. 28, 2012

Worked well..I subbed the glucose with corn syrup and 3 tbsp water.

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Reviewer:

mgsavage

Reviewed: Mar. 17, 2012

This is an excellent recipe! I didn't need the whole 8 cups of sugar, used only 6. Excluded the vanilla from the recipe and used almond extract instead. Made my own syrup using 1/4 cup of water and 1/2 cup of sugar, on medium heat and brought them to a boil, then left to cool. Other than this, followed the exact directions and ingredient quantities in the recipe, and it turned out beautiful. I also used gel colors to color the fondant. Thanks and way to go, really!

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4 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Living In: Cairo, Al-Qahirah, Egypt

Reviewed: Dec. 9, 2011

i really liked this recipe it was easy and came out great. by the way instead of using a double boiler i simply microwaved it for 30 seconds and it came out fine(:

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8 users found this review helpful

Reviewer:

megscakes69

Reviewed: Nov. 27, 2011

Tastes good and easy to work with!! When my fondant seems to be too dry to work with, I rub my hands with shortening and kneed it in. Makes it easy to work with and gives it a shiny look. I've read reviews on substituting corn syrup for the glucose so would just like to comment that I only had 1/4 c of glucose and used 1/4 c of corn syrup and it worked out fine.

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3 users found this review helpful

Reviewer:

silentturnip

Cooking Level: Intermediate

Living In: Geraldton, Ontario, Canada

Reviewed: Aug. 25, 2011

I have used this fondant many times. I replace the glucose syrup with 9 table spoons of light corn syrup and add about 1/2 cups more of powdered sugar. Rolls out soft and it is easy to color.

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18 users found this review helpful

Reviewer:

SLICEOFHEAVEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Humble, Texas, USA

Reviewed: Aug. 18, 2011

Excellent recipe, easy to follow, very easy to manipulate. I subbed with Corn syrup, turned out just as good. I also used peppermint flavouring instead of vanilla

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Reviewer:

Anon

Reviewed: Aug. 9, 2011

Fantastic fondant! Taste great and was easy to work with. This was my first time working with fondant and I was worried that it would be difficult. I almost bought glucose at Michael's for $4.99 and then looked at the one ingredient: corn syrup. I decided to use corn syrup instead. I used six cups of sugar to start with and then added more as needed.

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4 users found this review helpful