There’s a reason people generally buy theirs pre-made. Mostly because it’s not any better or worse–it’s sugar. Marshmallow fondant is a more modern iteration that’s actually a tad tastier, since the marshmallow generally tastes like something.
But for something else to try, check out the fondant loaf recipe in this box.
From a box sold in River Forest, Illinois.
Fondant
2 cups sugar
1 cup water
1/8 tsp. cream of tartar
- Mix sugar, cream of tartar, and water. Stir.
Do not stir over sides of pan. - Cover pan and work gently until steam clears sides of all sugar.
- Remove cover and cook to soft ball stage, 234 deg. to 238 deg. F.
- Pour immediately into unoiled plate.
Do not scrape pan. - Cool until lukewarm.
Do not move plate while cooling. - Beat and do not stop until it begins to change from glossy to dull. Wash hands carefully before beginning to beat.
Knead well. If it gets too hard while beating moisten hands with water and knead with hands.
If cooled too soft or too hard, add 3/4 cup water and recook to get to soft ball stage.