Chocolate Cherry Cordials

Sugar Work By sherik Updated 16 Mar 2009 , 9:45pm by cakecookie6

sherik Posted 16 Jan 2009 , 12:20am
post #1 of 6

Can someone tell me the ratio of fondant/invertase mix for cherry cordials?

5 replies
rezzygirl Posted 16 Jan 2009 , 1:32am
post #2 of 6

I usually add 3 - 4 of invertase drops per pound of fondant. A little goes a long way!

MYCHEFTX Posted 17 Feb 2009 , 8:53pm
post #3 of 6

In confectionary retail ,60 to 140g/2 to 5oz of invertase is used to soften 45kg/100lb of fondant,or 0.1 to 0.3 percent invertase to the weight of the fondant. In small batches ,1/4 to 1/2 tsp is sufficient to work on 1 kg /2lb of fondant.

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ginger6361 Posted 10 Mar 2009 , 4:11am
post #4 of 6

What is invertase?

cakecookie6 Posted 16 Mar 2009 , 9:45pm
post #5 of 6

Invertase is a yeast derivative used in candy centers to make them creamier as the fondant ripens. Usually only a few drops are necessary.

cakecookie6 Posted 16 Mar 2009 , 9:45pm
post #6 of 6

Invertase is a yeast derivative used in candy centers to make them creamier as the fondant ripens. Usually only a few drops are necessary.

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