This was my first experience with fondant - making it and decorating with it. I was very happy with the taste and the ease of using it for decorating. However, I felt the directions for making it are very difficult, particularly step 2. Since trying this recipe, I found a way I like much better. I pour most of the bag of powdered sugar onto a mat on my table, and make a well in center of it. Then I add the cooled melted marshmallow mixture to the well and begin scooping the powdered sugar up and over the mm mixture with my greased hands. I keep doing this over and over for several minutes until the mm mixture is no longer runny and not as sticky to the touch. Then I begin the kneading process. When I tried adding the powdered sugar as stated in this recipe, it was nearly impossible with the beaters after about one cup of sugar. I've made the fondant now about 6 times with my new approach and LOVE it.
My first experience with Apple butter & canning. I used Fuji apples, 2C white sugar and 1C brown- and could have done with a little less sweetness. I will try one cup of each next time, and there will be a next time because this recipe tastes great! My only problem with recipe--like many others--the time seems to be way off. I read others' reviews so I was expecting it, but after cooking with lid on for 12 hours, I cooked it w/o lid for another 5+ and it still seemed as though it needed more time. But I was impatient and wanted to can, so I am hoping for the best. Also...sauce was still very lumpy at about hour 15 so I put in blender and returned to crock for another couple hours before calling it done. And, finally, I got five full 8oz mason jars out of it.
This is exactly how I wanted it to be. Thanks for sharing! Note, I made a batch of vanilla sauce from Gramma's Apple Bread Pudding on this site, and that was great as well. But with or without the vanilla sauce, the pudding was delish!