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randipanda
Posted 1 May 2007 , 6:50pm
post #2 of 4
From what I understand, you can add a little citric acid or lemon juice, about a teaspoon, and that will cut the sweetness down a little. I haven't ever actually remembered to do this when I am making my fondant, I always seem to be in a hurry, so I can't tell you how much it affects the flavor. I have added other flavorings, almond, lemon and raspberry, and they made it taste wonderful. As for salt, I have no clue. Sorry.
Haven't cared for almond. Raspberry sounds wonderful, as does lemon. I would think the Lorann-type oils would be best. Haven't used them yet--what would be the appropriate amount per pound of PS. I'm assuming this would be measured in drops rather than teaspoons.
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