I just made a batch of fondant using the recipe in the wilton yearbooks. I mixed it in my mixer, and it ended up quite light and almost fluffy, I thought. Before I had used the Michele Foster fondant, and it was much stickier and heavier and when I used it, I ended up working in a LOT more icing sugar than the recipe calls for. Now, this is great for me how the wilton recipe fondant turned out, because I need to make some figures to go on a cake and I think this will be quite easy to work with. But it makes me wonder if I have been messing up the Michele Foster fondant (granted I've only made it 3 or 4 times). Could anyone describe the texture that fondant is supposed to have?
I hav e not made either recipe.
Isn't fondant suppose to have the consistency of well chewed gum?
Soft, smooth, pliable...