So, I have been trying to make fondant from scratch because no baker in town will even attempt it. I have tried three or four recipes that all come out WAY too sticky. Smooth and pliable, but fairly sticky. Having never worked with fondant before, how stiff should it be when I work with it? Anyone have a decent recipe or ideas on how to make it stiffer? They last recipe I used took about 9 cups of powdered sugar and was still tacky.
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4/30/12 at 8:48pm