I came across my recipe when I realised the shops were shut, it was my DDs birthday the next day and I had neither fondant icing nor the ingredients required to make it! It's not quite the same as fondant icing which I actually think if foul) but handles OK. You may need to tweak the texture to make mouldings though.
Soupdragon that looks fairly easy, thanks. The only recipe I have in my (library of) cook books, requires that the fondant is heated in a bain-marie, which seems quite a faff. Imnotaslimjim how do you make marshmallow fondant? Re: flavouring, I'd thought of just replacing some of the liquid in the recipe with fresh fruit juice, coffee etc. I've used this method before with other things & it's always worked so far. (I'm a slightly experimental cook.)
If so, how did it go? Was it easy, quick, messy? Would you do it again, or just buy ready made.
I don't like fondant as it doesn't taste of much. I suspect I might prefer home made as I can flavour it. It's better for doing fancy moulding on cakes, otherwise I'd just go for buttercream. Any suggestions / experiences?