i've made michelle's fondant twice and both times it was too stretchy to work with. i let it rest for a couple days *and* ended up using lots of powered sugar which made it overly sweet.
well i tried it again a couple days ago *but* this time i added 6 ounces of white chocolate and it worked out great! i knew it was gonna be okay when i poked it 24 hours later and it was kinda stiff. just curious if anyone else has made this fondant with white chocolate and what your experience was? i'm just hoping it wasn't a fluke and i can start using this as my standard fondant from now on.
I've been wanting to try Michele Foster's recipe as an alternative to mmf. MMF has been too soft for me.
How much white chocolate did you add to the recipe?
Let me know how it turns out once you start working with it.
i added 6 ounces of white chocolate. i *just* covered my cake (granted it was only a 6 inch) *but* it handled beautifully! i was able to lift it without stretching and it taste very good! the real test will be covering a large cake...
Wow! And the white chocolate probably made it taste good too.
I may even try this with mmf; I still have quite a bit left over.
In one of the threads on her fondant Michele says she does add white and milk chocolate to her fondant and it's great.
Did you add the melted chocolate while while still in the mixing stage, or knead it in after you made the fondant?
anyone have the recipe for her fondant handy to send.
i love this site but whenever i go to look for anything i get distracted and forget what i was looking for in the first place !!!
i added the white chocolate with the other wet ingredients...easy peasy : )