Hi Im making my own fondant and last time (the first time) I tried, it came out great consistency-wise, but not so great taste-wise. It has this slight chemical-y taste to it. Bleh. I dont think its the glycerine because I bought vegetable-based from my local Apotheke, and she told me its safe to eat, and I dont know what else it could be.
Anyway, I thought if I flavored my fondant with something strong it would cover up that slight gross taste. I dont have lemon extract, but would pure lemon juice work? Or would it screw up the consistency?
What fondant recipe are you using?
I use JessiCakes recipe and it calls for lemon extract and vanilla extract do you can definitely add some.
@KathleenC I had used the food networks recipe, but actually in the end I didnt like the consistency. It was ripping like crazy (could have also been that I kneaded in too much powdered sugar at the end).
Anyway this time I'll use that Michele Foster recipe I see so many good reviews about.
@Claire138, does that one end up tasting at all like lemon?
No it doesn't. It's only a few drops and basically to cut the sweetness.
The reason I was asking is to see what the ratio of liquid to other ingredients was.
I use Liz Marek's recipe for MMF, and I use clear vanilla extract to replace some of the water required to add some additional flavour. I'm not sure that lemon juice, however, would be the same, mainly because of the acid content, although not being a chef, I have no idea if that would really make a difference.
I wouldn't add anything acidic to the recipe. Extracts and/or oils will work much, much better.
i have used lemon..but not extract i used real lemon drops. pretty good!!