Flavoring Fondant

Decorating By CookieMeister Updated 23 Apr 2009 , 8:01pm by aliciag829

CookieMeister Posted 23 Apr 2009 , 7:06pm
post #1 of 5

How do I add a Lorann oil to flavor fondant? Do I just add more powdered sugar to keep the consistency right?

My son loves chocolate and caramel and his 18th birthday is on Sunday (sob - my baby is all grown up!). I was thinking of trying a chocolate cake, with caramel filling and flavoring the fondant with caramel Lorann oil (I use Michele Foster's recipe).

4 replies
Rylan Posted 23 Apr 2009 , 7:21pm
post #2 of 5

I have no idea but I cant help to leave a comment. THAT dog is so cute!

CookieMeister Posted 23 Apr 2009 , 7:24pm
post #3 of 5

That's Sascha, 1 of my trio of Siberian Huskies. icon_biggrin.gif

ayerim979 Posted 23 Apr 2009 , 7:33pm
post #4 of 5

thats exactly how I would do it, I would add it to the marshmellows then begin to add the sugar .

aliciag829 Posted 23 Apr 2009 , 8:01pm
post #5 of 5

I would add it when the recipe says to add your clear vanilla, which is Step 4.

4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.

Just omit the vanilla and add whichever flavor you like at this point.

I do not think you need to add more PS, since you are just replacing the vanilla with the other flavor.

Also: since you are using an oil and not an extract, the flavors are usually more powerful, so I probably would not use as much of the flavor as I would with an extract.

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