I am making it for the first time today... going well so far.
I just had a question about what every one uses for substitutions or any ideas about flavoring?
I don't make the one you are trying, rather the Rhonda's Ultimate MMF. However, I've made plenty of substitutions to that one successfully. Things I've used:
LorAnn goumet (sp?) flavored oils such as Barvaian Creme, Orange, Lemon, Cherry Almond, Chocolate and White Chocolate. Butter extract, Mint extract,,,,really any extract works. I use a bit of more salt than the recipe calls for when I don't want an intensely sweet taste. That's about it I guess. It's fun to play around with it.
I strictly use MFF. I think it delivers the best taste, IMO, and has always come out well for me. Michele has devoted a lot of time and effort to answering multiple questions about her recipe and compiled it into this post. Check it out - everything you want to know (or will need to ask later!) .
When I make Michele's I use about 1/2 teaspoon of almond extract as well as the vanilla, and about 1/4 teaspoon of lemon... I find it just enhances the overall wonderful mellowness of the fondant.
I absolutley LOVE her white chocolate version of the recipe. Soooo yummy. I am going to try it w/ butterscotch next time. Maybe tonight!
Thank you guys so much for your opinions. I absolutly love this stuff! It will definatly be part of my recipe collection along with MMF. I love them both!
emlashlee: I will have to check out that link. Thank you