Help with homemade fondant
I was wondering if anyone might be able to help me with my home made fondant. I made a batch last week using the rolled fondant recipe out of the new wilton book. I thought I followed the directions to a T, but apperently I did something wrong, just not sure what though. It tastes good, the only problem is that it is crumbly on the inside. Is it salvagable or just a loss? thanks for any tips
Replies to This Discussion
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Permalink Reply by Deah on
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You can save it. Sounds like it needs more glycerin. I'm not familiar with that recipe, what were your ingredients?
I use Michelle Foster's Fondant recipe, works everytime for me - http://cakecentral.com/recipes/7446/michele-fosters-fondant
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Permalink Reply by Jennifer Ponder on
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The recipe was 1 Tbsp + 2 tsp unflavored gelatin
1/4 cup cold water
1/2 cup glucose
2 Tbsp solid shortening
1 Tbsp glycerin
8 cups confec sugar
thanks for the tip on your recipe I will try that next.
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Permalink Reply by Theresa Happe on
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Every fondant recipe I've come across, I've ended up not adding all the confectioner's sugar specified. Some of the sugar is for kneading into the fondant after it's sat overnight. You don't always end up needing all of it. It depends on your climate. You can try kneading in some corn syrup to soften it up. First, I'd nuke it in the microwave for 20 seconds to soften it up. That makes it more pliable. Then add the corn syrup, a little at a time. Working in some shortening also helps.
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I agree with Terri. Your fix now is to add more glycerin, corn syrup or shortening. Next time you make fondant, stop kneading in the sugar before you think the consistency is right for working. During the resting stage the fondant firms up and can become too dry. Takes a couple of tries before you get the hang of it. Good thing is that there is always a fix so nothing is wasted.
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Permalink Reply by Dena Bryngelson on
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I dont' think you can save it. You put too much sugar in it before you let the gelatin set up to make it a dough. Even if you add stuff to make it soft...glucose, glycerin etc....it won't have any elasticity. I would start over but let it set up after you make it...several hours....before you knead any more powder sugar in
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Deah, I actually haven't had a chance to play with it yet, I'm hopen to get the chance to do it today, since I've had to take a couple days off from my regular job do to a couple of stitches
Deah Aldridge said:How did it turn out Jennifer? Were you able to save it?
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