I've only tried it with the regular, but I think it is the gelatin that is the important part...the sugar free should work in theory. Let us know if you try it and how it does.
Hi all.
I just found this thread, and I was so surprised! My heart is still beating hard with upset-ness! I went over to the website to read it and felt like I got a punch in the gut! ouch!
I had no idea the person mentioned had this degree of trouble with the recipe I posted. When I read that it had been reworked and posted on another website, and that my recipe was considered 'all wrong' I felt so horrible!
However, I want to say for those who try the 'reworked' version, that I really don't think the changes in when to add the shortening make the results better. Also, the part about the jello not having enough time to dissolve is obviously wrong if you read my recipe which states to let it dissolve and leave it aside until it cools enough to work with. That time gives it plenty of opportunity to dissolve, and I know this because I successfully made the fondant and it was silky smooth. Others who've pm'ed me about it said the same thing.
If anything, I may have needed to reword some things as I admit I've never posted a recipe before and I may have needed to add further explanation of steps, but I welcome questions if I can help in any way. I feel terrible that someone had to ask another website person for help with my recipe! And the wording of that other post about my recipe makes me sound so silly. They said it was all wrong and that they couldn't understand how I ever got a successful result with my recipe! I wish someone had just asked me for clarification! 
I can tell you that following the steps I wrote out produced a smooth, pliable fondant that you can see in several of my pictures. It tastes very nice, too. I'm no expert, just someone who was sharing a discovery. So many people have pm'ed me saying how much they loved the fondant and how their families loved it, too.
Well, thanks for reading. If anyone does need clarification on the recipe, please just ask and I'll put those suggestions together and rewrite the recipe, then post a new version.
Im sorry, why are you so offended/upset? I dont quite understand. Yes, I had difficulty the first time I did this and asked for help. I wasnt able to find any post on here of people who had actually made the Jello Fondant, because it is a relatively new thing. So I decided to go to another site and see if they could help me and if anyone in their circle had tried a similar recipe. Maybe Cake Central was down at the time,(not unlikely, I was having a bit of trouble with the site then) I don't remember why I went to them. They then tried to help me, not bash you. It turned out the difficulty was my fault, but I still appreciated getting other help. I didn't feel that just because I got the recipe from here I would have to confine my questions about it to here.
If you look at my original question I simply said I was having trouble with a fondant recipe which used Jello and if they knew what would cause it to do this. They then asked if it was the one from cakecentral-they had already heard about your experiment. They suggested some things that they would do differently, such as the addition of the shortening. But someone later backed up your method of addition of shortening as perfectly legitimate, just a different way. I decided later that I probably didnt let the gelatin dissolve enough, it took a lot longer than I thought it would-perhaps my jello was old.
Im sorry you were offended and upset, I like the Jello Fondant as well and use it often. But please try not to be offended when others try to improve on things you do or ideas you have. Not everyone does things the same. What works for you might not work for everyone. That does not make your way wrong, but neither does it make their way (my way) wrong. Personally, Ive found it easier to melt the shortening and add it in the liquid, before adding it to my powdered sugar. Thats just me.
Hi. I appreciate you posting. I just want to say that I'm totally not wanting to start one of those terrible, heated board discussions that gets everyone up in arms. Those are no fun! It was just hard not to take it personally when someone said my recipe was 'all wrong' and that they couldn't see how it could have worked when I made it. I didn't say that any other way was wrong, and I totally agree that people can do things however it works for them.
The reason I was feeling bad is that the person who experimented and posted the changed method basically said she couldn't see how my way could have worked and that my whole thing was wrong. Knowing that it wasn't wrong and that I would have been happy to clarify if I was unclear (which is more than possible!), I just felt like the whole thing on the other site was not necessary. That's not to say people shouldn't feel free to go ask an expert for help with anything they see fit, it's just to say why bother in this case? There's such a wealth of knowledge right here.
I just want anyone who happens to try the recipe to know that I would welcome suggestions to improve the descriptions in the recipe. And they can know if they do want to try it that it does in fact work with the amounts and ingredients listed. Again, randipanda, thanks for replying. I'm glad it ended up working out for you. And thanks, JanH, for posting this thread.
Again, I'm not sure why I went to the other site, it is very possible it was simply because Cake Central was down and I needed some help right away. I know I was in a time crunch. I tended to just gloss over the part about your recipe being wrong because I knew it worked for you, so it must work, I just needed to figure out why it didn't work for ME, so I ignored the part about it being all wrong, cuz I knew it wasn't true.
One thing I have noticed about my tries with the fondant is that it tastes better after you have given it a bit more than the full 24 hours to sit and ripen. I don't know why. It isn't bad before, by any means, but I think it tastes best after maybe 36 or so. Have you noticed the same?
(and I agree, I hate those postings. Not that I haven't shared my opinion every once in awhile. But goodness! Some people can get rude really quick-I try not to do that)
What is your favorite flavor so far? I LOVED my first one (that worked) that was peach. I totally think that is my favorite. I will still occasionally realize I'm craving a piece of that peach fondant. I've been tempted to make a batch just for snacking.
Oh my gosh PEACH?! That sounds amazing. I still like the first one I tried, probably just because I was so happy at that moment that it had turned out and everyone was liking it. It was margarita and I still haven't found that flavor again. I suppose lemon or lime would be just as good (maybe with some salt! hehe)
I know, people talk about not liking fondant but I can't keep my husband from snitching in it. Between him and the kids I'm lucky if I still have half of it left when it is time to make the cake! (okay, slight exageration, but only because the kids aren't tall enough to get it down from the counter). My two year old doesn't know many words yet, but "fondant" is one of them.
I know. Mine want a little piece, then another little piece, then another just a little tiny piece...but I'm glad they like it.
I really want to try it on cupcakes next.
Oh I forgot about fondanting cupcakes. I've done cookies though and that's good (and not too messy)
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