The same curiosity that lead me to create a sugar-free buttercream recipe lead me to attempt to answer, “Could it be done to fondant?” Well, it can! Before we get into the recipe here’s some #realtalk about the fondant: It tastes…OK! Sometimes my mom calls me and, in a very specific voice, tells me she has a question. And I immediately know what’s coming: She has an occasion she needs to bake for, and she wants me to recommend a recipe. The fondant will setup fairly firm while it’s resting, so knead it again before using, just like with traditional fondant. Once it’s smooth, your fondant is ready to roll! Tips for using sugar-free fondant:

Combine the marshmallow dip, confectioners’ sugar replacer, half of the corn starch, vegetable shortening and tylose powder in a medium bowl.Dust your work surface with cornstarch and turn the fondant out onto the counter. Continue to knead the sugar dough for another 3-5 minutes to make sure the mixture is uniform and to help activate the tylose powder. Step 3: Roll the fondant into a ball and double-wrap it with plastic wrap. Set it aside for at least 2 hours, up to overnight, to rest. Step 4: It still feels funny writing “sugar-free fondant.” How does this exist? Am I a magician? No. A unicorn? Maybe. A curious baker? For sure! It has a pleasantly sweet, marshmallow-y kind of flavor. The products I used in this recipe are sweetened with Erythritol and Sucralose. The sweetness they impart tastes slightly different than the sweetness of refined cane sugar found in traditional fondant. If you’re already on a sugar-free diet, then this is nothing new to you. If you’re trying this for the first time, you might notice the subtle difference. It has its limitations.

Many of you may have already tried my recipe for sugar-free buttercream . That recipe makes for the perfect crumb coat before wrapping your cake in sugar-free fondant. There’s also this new Peanut Butter Cookie Fruit Cobbler, which replaces biscuits with a cookie topping instead. Using White Whole Wheat Flour in the cookie adds a subtle nuttiness to complement the peanut butter and enhance the cobbler’s PB&J-inspired identity. You’ll notice in my extreme close-up above that the fondant has some tiny holes, similar to when traditional fondant dries out a little too much. The casual observer won’t notice. I just wanted to point it out for my eagle-eyed cake perfectionists out there. Yay to appliqués! Not so much for modeling. This sugar-free fondant most definitely passes the birthday cake or special occasion cake test. Would I use it to cover a cake in the Grand National Wedding Cake Competition? No.