I have spent an ENORMOUS amount of time in the past four years working with the fondant recipe on all my cakes, and have had as much success with it as I have frustration. Since it doesn't have any agent like gelatin or glycerol in it it doesn't firm up or hold shape like other fondants; work very carefully to avoid ripping and stretching, and don't expect to do any figure work with it. Also, it is very greasy and does not keep well, sometimes even leaving grease rings on cake boards it's left on.
That being said, for the simple ingredients required and the sweet buttery taste-far superior to any typical fondant flavor-this is a wonderful, inexpensive alternative to store-bought.
The only tips I really have are, A)Make sure your fondant is stiff enough. Pick up a chunk out of your mixer and see if it drags and stretches when you dangle it. B) If you want to color your fondant, add the dye in with the corn syrup, (I'd say 2-3 tsp worth), and save yourself lots of kneading!!!
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I have spent an ENORMOUS amount of time in the past four years working with the fondant recipe...