Which fondant recipe is the stretchiest besides Micheles Foster's. I don't want to use milk and hers calls for it. Any opinions on Toba Garrett's?
I think with Michele's (if you still wanted to use that recipe) you can also use non-dairy coffee creamer in place of the milk. You probably just have to buy the powder and reconstitute with some hot water.
I haven't made Toba's so I can't comment on that, but I have used Wilton's (shh) for some decorations with success. Someone said the taste improved. I think it has improved. It doesn't reek like it used to haha.
Thanks for the reply. Has anyone else tried Toba Garrett's fondant recipe? Also, what about Macsmom's fondant?