At least its new to me....I haven't done much baking or posting in the last few months (arthritis issues)...anyway I am making cupcakes this weekend and in the million recipes that I have saved I found one from an old dixie sugar box.....its called basic fondant
1 box XXX sugar
1/3 cup unsalted butter
1/3 cup light corn syrup
1 tsp vanilla extract
dash salt (i didn't add this as i used salted butter)
mix in bowl, and then knead
so far i have made it.....it litterally took only 5 minutes!!...tastes great!! 
i have it "resting" in a zip lock bag right now
i am only planning on make small decorations for my cupcakes...but i was wondering if anyone had used this recipe for fondant on cakes.....not sure how it would hold up, am hoping some of the cc experts here would know..........but boy if it does....this is so simple to do....Donna 
I have seen a few recipes that are similar to that in some of my old cookbooks, I haven't had the chance to try them yet though. How does it taste in comparison to MMF. Please let us know if you try covering a cake with it, and the results you get.
That is very similar to the rolled buttercream recipe (except mine added crisco as well as butter). It took ALOT more powdered sugar than the recipe called for and remained "wet" looking even after several days. I didn't have the best of luck but hopefully you will!
sorry it took me so long to get back to you.....
thanks joAnnB for answering the 1 lb question... ok - this is what i have so far......
i found it to be very similar to rolled buttercream...it rolled out fine.....i do think though it could take even more xxx sugar because it did tend to tear...(but i had that prob with r.buttercream too 
)...and it did not help that it is in the hottest part of my home (where the dog can't get it 
).....but i did manage to get some wrapped around some dowels to make those twirlly looking things 
to stick out of my cupcakes.....i'll let you know how they dry....
i will also try to make some fondant roses tomorrow and let you know how that goes as well...
i'm not sure how it would work on a cake....when i tried r.buttercream on a cake in the past it was a disaster......but i bet someone who is good with working with that would like it...
the taste is great....!!!
if someone else tries it let me know too......because i really am very inexperienced when it comes to this.....Donna
i spent two hours this morning playing with this fondant......first of all...my twirlly things didn't work...they ended up drying on the dowels....when i tried to take them off last nite they fell apart..too soft...so i left some on to see how they would dry...they did dry pretty hard....just stuck
i added more xxx sugar to see if i could get it firmer.....but no matter what i did....when i would roll it out it would fall apart when i picked it up.......the problems that i had were just like when i used rolled buttercream in the past......so i would have to give this recipe a 
back to good old MMF
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