Rbc On Cookies - Sweating! Help

Baking By kaat Updated 14 Dec 2008 , 8:34pm by kaat

kaat Posted 14 Dec 2008 , 12:22pm
post #1 of 7

I made RBC for the first time 2 days ago. I noticed last night that the RBC has moisture on them. How did I do that? And how can I avoid that in the future? And are they still ok to eat? THanks!

6 replies
-K8memphis Posted 14 Dec 2008 , 1:44pm
post #2 of 7

I'm sure they are ok to eat.
Maybe the corn syrup is separating and leaking out a bit?
Avoid it in the future I'm not sure.

How did you make it?

-K8memphis Posted 14 Dec 2008 , 1:49pm
post #3 of 7

They haven't been sitting in the sun have they?

emccle Posted 14 Dec 2008 , 2:02pm
post #4 of 7

kaat, i've had that happen before too. i took a paper towel and gently blotted the moisture from the cookies. i don't know why they wouldn't be safe to eat.

shiney Posted 14 Dec 2008 , 4:43pm
post #5 of 7

Could it be greasy from the shortning?

SILVERCAT Posted 14 Dec 2008 , 5:08pm
post #6 of 7

I put RBC on cookies and get that look for the first few hours after the RBC has been placed on the cookie and is cooling. It will go away after about 2 hours! They are fine to eat!

kaat Posted 14 Dec 2008 , 8:34pm
post #7 of 7
Originally Posted by k8memphis

They haven't been sitting in the sun have they?

I just realized that my back kitchen counter DOES get sun in the morning so they probably were. icon_redface.gif Actually I didn't JUST realize this but it did just occur to me that that could be a problem! icon_redface.gif My bad. I see if it happens with the next batch.
Thanks Everyone

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