The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 16, 2009
The best rolled fondant I have used. Just be careful in dry weathers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2009
Easy, tastes great and fast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
this is a very professional recipe, the water and the sugar depends on weather, in rainy days i have to place less water, in dry days, i have to modify also, sometimes with both ingredients... i can play dough with this fondant, have fun...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 21, 2009
I thought this was a million times better/easier than the marshmallow fondant. I took the advice on some other reviewers and used corn syrup in place of the glucose. Glycerin was easily found at Micheal's Craft Store. I will never ever buy fondant again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 11, 2009
I've made this twice. The second time was much better than the first, so don't give up after just one try. Substituting corn syrup for the glucose was an excellent suggestion. This recipe tastes much better than boxed fondant. I haven't yet mastered a way to prevent the fondant from sticking when rolling it out. Waxed paper was an okay option. Will try cornstartch next. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 4, 2009
I have used this recipe repeatedly and it turns out perfectly every time. I sub white corn syrup for glucose and it is still perfect! It is soooooo fun to make critters and flowers, that they are in HUGE demand now.Love, love, love it! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2009
This is a great recipe! I have been making cakes for years but this is the first time I've worked with fondant. This recipe is very forgiving and good for inexperienced pastry chefs. My cake turned out so well, I was looking for any excuse to make another one right away. Thank you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 2, 2009
LOVE LOVE LOVE this recipe. I have made others and they never turn out but this one is the best I will use with every cake I make. Thank you so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 1, 2009
Tastes just like candy, did it exactly how the recipe was printed and turned out great. Will be my go to fondant recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Sep. 29, 2009
I was so proud of my first ever fondant cake! everything I read told me that if I've never used fondant before to buy premade and practice with it before even attempting to make/use homemade, and it turned out near perfect! Very impressed with the simplicity and quickness it came together, everyone loved it too!
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Cooking Level: Expert

Home Town: Norwich, New York, USA
Living In: Wolcott, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
It was a disaster for me! It was so dry and sticking to my table. I spent half an hour kneading crisco into it to get it right.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 9, 2009
This is great, it was my first time making fondant and it came out really good and it tastes good too. It takes some work :) The only change I made was warming out the liquid ingredients in the microwave for around 30 seconds it saves time...
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 31, 2009
came out gooey and rubbery had to add TONS more sugar to it. Bad taste also
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 30, 2009
I cheated a bit, let cool only slightly and add 2 cups icing sugar at a time until all 8 cups were mixed and then there isnt so much kneading required. You can substitute white corn syrup for the glucose - it works the same and is WAY easier to get locally.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 27, 2009
Dont refridgerate fondant. Makes it brittle. Wrap in saran wrap and place in air tight container. Use same or next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 6, 2009
I haven't tried this recipe yet, but i have to say how blown away I am of the photo's sent in. They look so proffesional! What creative people here on allrecipes.com. You've all gotten me inspired! THanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 1, 2009
I can't get over how well this worked! My cake was beautiful, and delicious! I've never made any elaborate kind of cake before, and I've never eaten rolled fondant before (let alone worked with or made it) so I couldn't compare. But some of my guinea pigs (er... guests) had and they said it tasted far better than the kind you buy. It was a lot of work, but I followed the directions and it went perfectly! Thank you so so much! For the recipe, and also to the other reviewers! I wouldn't have even attempted this project without the assurance from you!
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Fex
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 28, 2009
My fondant came out a little too dry, so I would use less sugar next time. But it definitely tasted better than the stuff you get from the store. My husband loved it and kept eating it by it self. I did have problems with it cracking after refrigerating it but a bit of water took care of that. Overall lovely recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 21, 2009
I followed this recipe exactly, and got double the fondant for half the price of the boxed stuff... AND PEOPLE WILL ACTUALLY EAT THIS FONDANT! If you've worked with boxed fondant, use this recipe- it rolled, tinted and decorated so smoothly and easily, and tastes very good when flavored with extract. I've recommended it to other cake friends, and we'll all hooked- thank you so much!
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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by CATIETOD
Reviewed: Jun. 18, 2009
This was extremely easy to make-- I made it all in one bowl using a pyrex heat-proof bowl as my double boiler. I also substituted corn syrup for the glucose. Best part of all: it tastes great. This will definitely be my go-to fondant recipe from now on.
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Cooking Level: Intermediate

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