I'm about to make MFF and I got everything but the cream. Can I substitute that with soymilk or milk? Will it change the consistency or texture of the fondant?
I use undiluted evaporated milk (not sweetened condensed), it works great.
I've used whole milk, 2% milk, half and half...it really doesn't matter.
(TO Mamawrobin) I made the MFF it tastes great much better than the store bought wilton's, but it took me an extra six cups of powdered sugar! I made sure I measured everything exactly like it said but I must of did something wrong. Any suggestions?
You're supposed to use milk?? I use marshmealows, water and powdered sugar..
We're not talking about MMF. We're making Michele Foster's Fondant. MFF.
(TO Mamawrobin) I made the MFF it tastes great much better than the store bought wilton's, but it took me an extra six cups of powdered sugar! I made sure I measured everything exactly like it said but I must of did something wrong. Any suggestions?
An extra six cups of powdered sugar besides the 3 1/2 pounds? Or six cups more than 2 pounds?
It does taste good doesn't it? I can eat it without the cake. 
I absolutely love this fondant. You should try the white chocolate version. I add the Baker's White Chocolate squares 6 ounces to the syrup/gelatin mixture before putting it in the microwave. It's a bit messy to strain but oh so worth it. 
six more cups besides the 3 1/2 lbs
Really? 
That is odd! I have used almost 4 pounds before though. Is your fondant dry at all?
If you don't let the heated mixture cool enough, the sugar melts some when you add it, thus requiring you to have to add much more. Lukewarm, in culinary terms is more specific than just how it feels to the touch. It's about 95°F. When I've used an instant read thermometer to check my perception of a lukewarm liquid, I found that I was considering liquids as warm as 105°F as being lukewarm.
Conversely, if you let it cool too much, it won't be able to absorb as much sugar as it really needs to be ideal.
That is so helpful to me Artscallion!!! I made this for the first time last night and I'm afraid I put mine in too warm! I had to use 4 lbs sugar in mine total. I guess we'll see tonight if it's hard as a rock!! At least I'll know what I did wrong and can correct it next time!!! I"m assuming that a candy thermometer would work?
Not sure how low a candy thermometer goes. I think it may only start at 100°. I use a digital probe thermometer. So it has no limit to the range of temperature it can measure. I got mine at Bed Bath & Beyond for $19 plus a 20% off coupon.
http://www.bedbathandbeyond.com/product.asp?SKU=120845
I'm pretty sure my mixture was too warm. I'll let it cool down more next time. Thanks everyone!
I believe that artscallion is right about your liquid being too warm. I was so stumped last night I didn't even think of that but I believe that she's probably right.
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