| Author |
Message |
gingersoave
Frequent Member
Joined: Feb 08, 2007
Posts: 399
Location: Virginia Beach, VA
Birthday: Aug 06
|
 Posted:
Tue Apr 08, 2008 4:02 pm |
  |
Has anyone tried making her Jello Fondant? I just made it, I used the watermelon jello and HOLY COW it's yummy!!!! Thank You Sophiebelle!!!!! Here is the link in case anyone wants to try it. I'm letting it rest overnight before I cover a cake with it. I used the glycerin so that it will have a little more stretch. It tastes just like watermelon and it's the perfect shade of light pink!!!!
http://www.cakecentral.com/cak.....ndant.html |
|
|
    |
 |
|
|
|
disneynutbsv
Frequent Member
Joined: Jul 27, 2007
Posts: 449
Location: N. Woodstock, NH
|
| Posted:
Tue Apr 08, 2008 6:09 pm |
|
Where do you purchase glucose? |
|
|
 |
|
|
4Gifts4Lisa
Forum Addict
Joined: Apr 11, 2006
Posts: 716
Location: CA
Birthday: May 26
|
| Posted:
Tue Apr 08, 2008 7:04 pm |
|
I keep meaning to try this recipe. Can I substitute corn syrup for the glucose, as I do when I make plain ol' fondant? |
|
|
|
|
|
JMarieSweets
Junior Member
Joined: Mar 15, 2008
Posts: 43
Location: Mckinney, Tx
|
| Posted:
Tue Apr 08, 2008 8:36 pm |
|
Ive seen glucose at Hobby lobby and Michaels |
|
|
|
|
|
cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
|
| Posted:
Tue Apr 08, 2008 11:24 pm |
|
i wanna know too if there's a substitute for glucose.  |
|
|
|
|
|
sasporella
Frequent Member
![]()
Joined: Oct 24, 2007
Posts: 222
Location: United Kingdom
Birthday: Dec 15
Gallery Supporter Member
|
| Posted:
Tue Apr 08, 2008 11:48 pm |
|
Wow!!! Thanks for the link. I am gonna have to give this a try. Is the glucose mentioned the same as the liquid glucose that i use to transform chocolate into modellling chocolate? |
|
|
|
|
|
Ursula40
Forum Addict
Joined: Feb 21, 2006
Posts: 888
Location: Shanghai, China
Birthday: Mar 17
|
| Posted:
Wed Apr 09, 2008 1:37 am |
|
I use light corn syrup to make my modelling chocolate so perhaps they are exchangeable? |
|
|
 |
|
|
staceyboots
Forum Addict
Joined: Jul 05, 2007
Posts: 553
Location: Barbados, WI
Birthday: Dec 02
|
| Posted:
Wed Apr 09, 2008 2:20 am |
|
|
|
|
|
bashini
Forum Addict
Joined: Sep 19, 2006
Posts: 861
Location: Surrey, uk
Birthday: Mar 31
Gallery Supporter Member
|
| Posted:
Wed Apr 09, 2008 2:41 am |
|
This is great. I'm gonna try it too. Thanks for the link. |
|
|
 |
|
|
Verina
Frequent Member
Joined: Jan 05, 2007
Posts: 279
Location: Centurion, South Africa
Birthday: Mar 29
Gallery Supporter Member
|
| Posted:
Wed Apr 09, 2008 2:49 am |
|
gingersoave: how big is the "1 small package of Jello Gelatin" that you used. I am from South Africa and am not sure that the measurements are the same as in the USA - if you can give me the weight I will covert it to grams and will be able to compare it to our local packets of Jello.
Thanks |
|
|
|
|
|
peanut123
Frequent Member
Joined: Oct 24, 2007
Posts: 278
|
| Posted:
Wed Apr 09, 2008 4:01 am |
|
The short answer…yes, you can substitute corn syrup for glucose…just pay attention to your water balance. (You can thicken corn syrup by heating to remove water.)
+++++
More than you ever wanted to know about corn syrup……
All corn syrups contain at least 10% water…some contain as much as 80% water. The companies do not need to list water in the ingredients.
Food-grade glucose such as that sold by Wilton usually contains one ingredient, “corn syrup.” Products carrying the label “glucose” typically contain less water than the “normal” corn syrup you buy in the grocery store.
Not all corn syrups are the same….
++ Basic corn syrup itself is classified into four types according to the amount of glucose it contains (D.E. = dextrose (glucose) equivalent)
Type I == 20 D.E. up to 38 D.E.
Type I == 38 D.E. up to 58 D.E.
Type III == 58 D.E. up to 73 D.E.
Type IV == 73 D.E. and above
++ The inverted corn syrups, high fructose corn syrups (like KARO Light Corn Syrup) are classified according to the fructose content (i.e. 42%, 55%, 90%).
Corn syrup is made by hydrolyzing corn starch. |
|
|
|
|
|
peanut123
Frequent Member
Joined: Oct 24, 2007
Posts: 278
|
| Posted:
Wed Apr 09, 2008 4:06 am |
|
Verina,
The small box of JELL-O brand sold in the United States indicates that it has a net weight of 3 ounces, (85 grams). This is the JELL-O that contains sugar. |
|
|
|
|
|
Verina
Frequent Member
Joined: Jan 05, 2007
Posts: 279
Location: Centurion, South Africa
Birthday: Mar 29
Gallery Supporter Member
|
| Posted:
Wed Apr 09, 2008 7:01 am |
|
Peanut123:
Thanks - I thought so but wanted to make sure before I mess up a batch. Our standard packets are 80g and thus will work perfectly. We call it "jelly"... |
|
|
|
|
|
4Gifts4Lisa
Forum Addict
Joined: Apr 11, 2006
Posts: 716
Location: CA
Birthday: May 26
|
| Posted:
Wed Apr 09, 2008 12:05 pm |
|
Okay, what did I do wrong? I followed the directions, and could only get 3 lbs of sugar in, and it is a huge hard, crumbly mass.
It is 4 POUNDS of sugar and not 4 CUPS, correct? |
|
|
|
|
|
Verina
Frequent Member
Joined: Jan 05, 2007
Posts: 279
Location: Centurion, South Africa
Birthday: Mar 29
Gallery Supporter Member
|
| Posted:
Sun Apr 13, 2008 1:55 am |
|
I had the same problem but added some more dissolved jelly and it worked. I had to work in the Crisco immediately and could not wait for it to rest an hour. It as a crumbly mess. After I added everything it came out very nice. Not so "stretchy" as the pettinice I am used to but it tasted like a dream. More like MMF. Will definately make it again. BTW I also used the Watermelon flavour ... MAN what a treat! |
|
|
|
|
|
|
|
