A drink recipe for orange crush that cheerfully provides vitamin C! Any time of year, this drink is delicious! On a steamy summer day, at a BBQ, while watching Sunday football, or at your upcoming New Year’s celebration, it’s the ideal beverage. This beverage is a crowd-pleaser no matter the occasion. Without a doubt, when guests arrive, my press juicer gets used frequently. Try it out right away!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 45 |
| Yield: | 3 pounds of fondant |
Ingredients
- 1 cup light corn syrup
- 1 cup shortening
- ½ teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners’ sugar
Instructions
- In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use: Roll fondant out on a clean surface that has been dusted with confectioners’ sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Reviews
I wish I had read the reviews before making this! Don’t judge by stars! Greasy and falls apart. I’m scared to try and get it on my granddaughters princess cake for fear of what Cinderella will look like in the morning! What a waste of time, money and ingredients!
Was perfect and very easily to use. Taste great, too. I have used this several times.
I was hoping for a quick buttercream frosting that I could also make into fondant with the addition of a few ingredients. This is NOT it. I don’t even know if this would be palatable, being made from shortening instead of butter.
This was very easy and rolled well. The taste was a hit but it did have the tendency to crack a little more than others I have tried
How many pounds does this make?
Other reviewers were right about the greasiness of this fondant. I chilled it overnight and it remained very soft. I did manage to get it on a six inch cake and it held up okay. The taste isn’t bad, but the texture was that of melting taffy. I made some cupcake decorations, but I had to leave them overnight with a fan on to firm up, and after they were on the cupcakes a while they began to get very soft. I doubt that I will use this recipe again.
I will make it again.
Texture when eaten is like a greasy “AirHead” Candy. Great for cookie decorations, cut outs, etc. Easy to make BUT it really is TOO GREASY. LOOKS WET; was pretty good FOR draping over a carved/sculpted cake….i just wish it didn’t look so greasy. TASTE GOOD TOO THO 🙂
Slightly greasy and cracked. It was my first time however. But it was easy to work with and delicious.
Very greasy, needed a lot of extra confectioners sugar.
easy to make, you don’t burn your hands on melted marshmallows and it tastes great. rolled out easy and was able to do it 1st time I tried. even made some not so great roses.
I followed the recipe as listed. However, when I tried to cover the cake, the fondant started cracking and falling apart. I tried removing the fondant, re-rolling and refrigerating but the same thing happened. The fondant tasted great, however.
I’m a fairly new cake-maker, but have successfully applied store-bought fondant to cakes and made creations for cakes out of store-bought fondant, so keep that in mind with my review. I followed the recipe to the letter, save for adding a little bit of Wilton Butter Flavor to help make it taste a little better. It did help, but the end result still tasted a lot like Wilton’s newer fondant so I wouldn’t say that this recipe was a huge improvement over store-bought fondant. It may have been a teeny bit better, but that teeny bit didn’t help it enough to overcome it’s faults. As far as pliability and being able to use it, this fondant recipe was horrible. I had it in the fridge for appr. 3 hours before trying to flatten it and place it on the cake. I also used it straight on our cold granite countertop (with indoor temperatures at appr. 73 degrees) in hopes that would help. I placed a good amount of powdered sugar on the counter before rolling it out but it still stuck to it. Unfortunately, rolling the fondant made the shortening greasiness ooze out of it and immediately absorb all that powdered sugar and start sticking to the counter. I won’t be using this recipe again.
I used golden syrup instead of corn syrup – not sure if that’s why it was more sticky and needed more time to set in the fridge. But once it did, was perfect. Used it on cupcakes and cookies for my son’s birthday, and all the shapes held despite it being a humid day.
Very good!! This was my first time making and using fondant. Gave it a 4/5 because i changed the recipe a tad, i only used 1/4 teaspoon of vanilla instead of a whole because i had no clear and had to use regular therefore i didn’t want the colour to change too much from white. The colour barely changed with the quarter teaspoon and its still as sweet and flavourful as any other fondant. I kept mine in the fridge overnight. Just a tip; let sit out of fridge for about 5-10 minutes before handling. Stuck perfectly and smoothly to a lightly iced cake.
If you’re looking for a good fondant recipe, then don’t try this. Way too greasy and it rips easily. It tasted alright, but I had to throw it away (was not salvageable) because I couldn’t even get it on the cake it kept ripping.
Don’t waste ur time!!!!!!!!… this is the most awful recipe I have ever followed in my life!!!!
When looking for a fondant alternative I stumbled across this recipe. I gave it a go and realized that the more you knead it, the more the oil from the shortening leaches out. The rolled buttercream can’t hold up under moderate heat and lacks the “stretch” factor that traditional fondant has. Rolled buttercream also lacks structural integrity and I wouldn’t suggest using it on anything you hope to pass off as professional. This is okay for something as small as a cupcake.
Hello I’m 14 and made this and it worked really well. I made shapes out of it for bio class and it worked really well. At first it was greasy but I put it in the fridge and it worked out.
tasty! More difficult to handle than regular fondont though
I made this recipe exactly as shown, and (in my opinion) is the only edible fondant I’ve ever had