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    You are in: Home / Community Forums / Cooking Q & A / Sugar Free Fondant
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    Sugar Free Fondant

    Ringside in Colorado
    Fri Jan 01, 2010 1:46 pm
    Regular "Line Cook" Poster
    Has anyone tried to make cake decorating fondant (rolled not icing) with splenda or any other sugar free substitute? Need help!!
    The_Swedish_Chef
    Fri Jan 01, 2010 2:12 pm
    Food.com Groupie
    Ringside in Colorado wrote:
    Has anyone tried to make cake decorating fondant (rolled not icing) with splenda or any other sugar free substitute? Need help!!


    Okay, I did both a *bing* search and a google search and the answer on the web is a big fat NO!!! You can't make fondant with Splenda, successfully. You need powdered sugar and considering that you use Marshmallows as the base of the recipe you have even more sugar.

    I even typed in "sugar-free fondant recipes" and only came up with websites offering sugar-free covered cherries. So, I guess this is a case where you just slice the cake smaller so no one goes into diabetic shock. I have quite a few diabetic friends who ALL eat my dessert, just very small portions of it and they all do fine on their blood sugar readings.
    Karyl Lee
    Fri Jan 01, 2010 2:56 pm
    Forum Host
    Can you use marzipan instead? here's one that is sugar-free.
    Sugar Free Marzipan
    Mary the Disturbed Stick
    Fri Jan 01, 2010 6:12 pm
    Food.com Groupie
    Karyl Lee wrote:
    Can you use marzipan instead? here's one that is sugar-free.
    Sugar Free Marzipan


    That product has maltitol, a so-called "sugar alcohol" that is metabolized differently than sucrose; however, it isn't a free lunch, either. Depending on why you want a sugar-free food, maltitol may or may not be a suitable substitute. In any case, careful label-reading is called for on anything labeled "sugar-free".
    Karyl Lee
    Fri Jan 01, 2010 6:42 pm
    Forum Host
    No implication that it is anything more than sucrose free, you are correct. However, it's still much lower in glycemic reactivity than actual sugar. The fact that the bulk of the product is ground almonds should help to counterbalance any sugar responses as well.
    Ringside in Colorado
    Fri Jan 01, 2010 8:32 pm
    Regular "Line Cook" Poster
    Thanks for the advice. I appreciate you taking the time for me!! icon_smile.gif I've made frosting that requires powdered sugar with splenda before and it came out great. I just put the splenda in a processor and it came out like powder. So I thought maybe I'd give it a try with the fondant. I'm going to give it a shot..yikes!! I'll let you all know if it works! Thanks again!!
    Chef #2632440
    Sun Jan 13, 2013 4:33 pm
    Newbie "Fry Cook" Poster
    Hi there,
    How did your fondant turn out? Ive been asked to make a sugar free cake and welcome any suggestions/recipe's for the topping!
    Thanks Sharon icon_biggrin.gif
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