How do you make a good tasting fondant? I have a wedding cake to make and the bride is skeptical concerning fondant. I have tried marshmallow and buttercream fondant and she felt they were too sweet. The Wilton fondant had an off taste she claimed. Can I use store bought fondant and add vanilla or almond or something to enhance the flavor or is there a good recipe?
Hands down the winner for taste: Michele Foster's Fondant. I usually make the white chocolate version because it's my favorite but her fondant is great tasting w/o the white chocolate as well.
You can find the receipe here in the "most saved" receipes. Just be sure to strain the gelatin mixture and to follow the receipe exactly as it's written.
It's not any harder to make than MMF but it's a much higher quailty fondant. There are 2 different variations of her receipe I use the one that calls for 3 tablespoons of glycerin, butter and gelatin rather than 2 tablespoons of the three. The receipe calls for milk or cream. If I'm wanting a really white fondant I use regular milk or half and half. If it doesn't matter that it's a little "off" white I use heavy cream. Always SIFT the powdered sugar as well.
Good luck to you and I hope that you'll give MFF a try (not MMF)
Just wanted to add that I suggest wearing gloves when making MFF. When I strain my liquid I always squeeze the cheesecloth to get all of the liquid out that I can. It's extremelly sticky and messy w/o gloves.