I am going to do it! I am going to make my own fondant - again. I have tried a couple of recipes with no success, but I have a question.

I know that you can add extract to it for flavoring (almond, vanilla, lemon, mint, etc), BUT can you add the oils? Liqueurs? Or anything else?

TIA

You might have to play with your recipe a bit if you add oils to it. Like if your recipe calls for shortening, I would decrease that amount to make up for the oilyness of the flavoring. I know I do have a book that has different recipes in it with the fondant flavored differently so I know it can be done.

thanks. My recipe doesn't have any shortening in it. By the way - may I ask which book that is?

I knew you would ask! I was trying to think of the title when I posted but just found the book!
Its called Fantasy Art and Sugar...A sweet Espression! by Marco Antonio. Looking at the recipes he has, most of them do not have oil in them except for the glycerin. He has orange fondant that he actually adds orange juice to. He also has coconut fondant (coconut milk added) a citris fondant, chocolate fondant, marshmallow fondant, and a caramel fondant. He has a few others like Prune (yuck!), and some others that I have no idea what they are (marmori and a ermine fur???).
But I would think you can just play with the amount of glycerin and dry ingredients to make up the difference.

THANKS for the title!! I just did Toba's recipe with lemon extract. But I would LOVE to try that caramel you mentioned! Awesome, thanks again!!!

Ok, now I really dont understand why he has it in here! Weasel flavor?! I think that makes prune flavor sound tasty!!! I read the ingredients, but no weasel is required! lol. I guess its one of those translation things! Maybe it gives a fur appearance when its done?? Dont know!
Speaking of fur, I love the picture of your husky puppy! Too cute!

LMAO weasle flavor I have never tried flavoring my fondant. I guess i thougth it would get sticky. I LOVE me some marshmallow fondant and it is fun to make although it looks like a really bad science experiment when you first pour it onto the counter.

Yah, I guess its a redneck fondant! (sorry, couldnt help myself!). Should see it on my Big Fat Redneck Wedding!!! lol
Yah, cant figure out what the heck it is. No ingredients that seem out of the ordinary white chocolate, condensed milk, shortening, glycerin, gelatin, glucose and confectionary sugar. Maybe its something that is called that and loses something in translation or something. The guy who wrote the book I believe is Spanish or something so maybe the name in Spanish means something totally different than English. Who knows!

Hey weirkd,
Any chance you can post that caramel and the coconut recipe?
I'd love to try them (and taste them!)

weirkd, I would love those recipes too.

Oh wow!! i would love the caramel flavour too!! i didnt know you could flavour fondant!!! mine was always been . . Sweet and tastless type of fondant , well i suppose it has its own unique flavour really . . but still :O lol

I always flavor my fondant, with extracts or Liqueurs or both. I always put a good layer of BC under my fondant & either flavor the fondant the same as the BC or a complimentary flavor. The fondant gets a bit sticky but kneading in cornstarch takes care of that problem

ok . . really basic question . .What is cornstarch??

Corn starch, sometimes called corn flour, you can buy it in the market & I prefer I prefer using this instead of powdered sugar when getting rid of stickiness, but you can use powdered sugar if you want to.
I add my extract or liqueur to the fondant when I am kneading it to put on a cake, I always do this at least a couple of hours ahead of time & then wrap it up in cling wrap until I am ready. I feel that letting it sit for a while makes the flavor better. I have never found anyone who peels of my fondant as it tastes so good. Let me know if you need any more help.