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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Poured Fondant Recipe

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This recipe for Poured Fondant, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Williams

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cups milk
3 tablespoons solid shortening
1/8 teaspoon salt
1 teaspoon Clear Vanilla Flavoring
1 teaspoon Clear Butter Flavoring
1/4-1/2 teaspoon Clear Almond Flavoring (this is optional)
2 pounds powdered sugar (SIFTED)

Directions:
Directions:
Be sure to wash your mixing bowl and beaters in the dishwasher before you start this - the fondant is very temper-mental to any type "fat" (oils/butter) Again - use gel color if you want to color the fondant.
You will need a "double boiler" for this as well. Make sure water in the bottom of a double boiler doesn't touch the bottom of the top bowl. Add mild and shortening to the top double boiler on medium-low heat. DO NOT stir unit shortening is completely melted. Turn off heat and leave boiler on the burner. Add flavorings and salt. add sifted powdered sugar into the double boiler with a hand mixer. if the mixture becomes too thick, add HOT milk by the teaspoon.

This can be used on "Petit Fours" or poured over a cake. (Recipe came the "Petit Four" class)

 

 

 

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