I used a few teaspoons of flavoring, but is there a better way to put flavoring into the fondant that helps? I used wilton ready to use, rolled fondant.
I don't think there is anyone who likes to eat Wilton's ready to use fondant. I haven't tried it yet but there is a great recipe for making your own Marshmallow Fondant that is great tasting.
I love the marshmallow fondant and highly recommend it!
LorAnn oils are great for flavoring fondant. Approximately 12 drops per pound will do it. Try 6 drops of lemon oil with 6 drops of orange oil for a wonderful taste. For me homemade fondant is the key for texture and taste.
5 qt. Mixer Recipe
1 lb. 2 oz. powdered sugar
1/2 tsp. meringue powder
1 tsp. tylose or cmc
1 1/2 oz. crisco (3/8 c.)
4 oz. glucose ( 1/3 c.)
3/4 tsp. glycerin
1 1/2 tsp. flavoring (I use 3/4 tsp. each of vanilla and butter flavor, Wilton)
1 tsp. gelatin
3/4 oz. water ( slightly less than 1/8 c.)
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Measure out the crisco and use it to grease your mixing bowl half way up. Measure the water in a separate microwaveable dish and sprinkle gelatin over the top and let set for a full five minutes to bloom. Combine the powdered sugar, meringue powder, tylose or cmc and glucose in the mixing bowl. Combine the remaining ingredients with the gelatin in the microwave proof bowl and microwave on high for 30 seconds. Stir until completely dissolved and add to the mixing bowl. Mix on lowest setting for 10 minutes. Mixer may drag a bit in the first minute or two and you can speed it up for a few seconds to redistribute the fondant but then continue mixing on low for the full ten minutes. The LorAnn oils can be added at any time. Knead the fondant on a cool hard surface, marble or stainless steel are best, for a minute and then securely wrap in plastic and seal in a zip loc type of bag. I like to let it rest over night for covering a cake but you can use it right away for molds by adding a sprinkling of tylose to it. Makes approximately 1 1/2 lbs. Freezes extremely well, thaw in the refrigerator and then bring to room temperature. ***During the kneading process if the fondant does not have a smooth look and tends to tear easily, add powdered sugar gradually and knead until smooth.
Good Luck!
Tylose can be found on many sites including www.nicholaslodge.com and sugarcraft.com
OH yes, Wilton fondant is NASTY, and no amount of flavoring will help it IMO! I have tried about 1/2 dozen brands and must say that pettinice was probably my favorite. Satin Ice wasn't bad, but still had a slight "synthetic" taste. MMF is pretty good, but I find it a pain to make and it's VERY sweet! One other thing I've been using in leau of fondant is Chocopan, which is simply rolled white chocolate. It has the same texture as fondant (a little softer and it melts kinda fast), but it tastes delicious, just like white chocolate! I bought some at Sugarcraft!
Marshmallow Fondant!!! I was a doubter before last week when I tried it for myself. Yummmmmmm! I still prefer to only have butter cream on my cakes, but MMF really does taste good! make a batch and see for yourself!
I didn't believe people when they said how horrible wilton fondant was, until I took the wilton classes. I tried a taste of it and had to spit it out. It tasted like elmers glue smells. It was nasty. I love mmf though. Especially when flavored with orange or lemon extract.
I had just posted something like this last week, I don't care for the MMF, it's good for my cookies, but for me, just too sweet for a whole cake, so I experimented and used that European Fondant, which is in the Recipe Forum and loved it! It was really easy to use and tastes great.
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