Cookie Fondant Recipe By Lindy Smith

Baking By cylstrial Updated 5 Jun 2009 , 9:20pm by cylstrial

cylstrial Posted 4 Jun 2009 , 1:38pm
post #1 of 7

Hi everyone,
I just got a cookie book by Lindy Smith. She has a fondant recipe for cookies (although I'm sure you could use it on anything). Anyway, it calls for liquid glucose. Is that the same thing as corn syrup? Or will corn syrup work? I googled it and basically it said that liquid glucose is available in Europe and not the U.S.
Let me know if you think the corn syrup can sub out for the glucose.
Thanks!!
Celeste icon_biggrin.gif

6 replies
cylstrial Posted 5 Jun 2009 , 1:56am
post #2 of 7

I went ahead and used the corn syrup and turned out great!! I just thought I would let you know in case anyone else has this question! =o)

Bellatheball Posted 5 Jun 2009 , 3:08am
post #3 of 7

They sell glucose at Michaels (I think). It's just liquid sugar though so corn syrup makes sense. Was it good?

G_Cakes Posted 5 Jun 2009 , 3:14am
post #4 of 7

Liquid glucose is available in us and canada, you can find it at any michael's or bulk barn (canadian).

It gives the fondant pliability.

Glad the corn syrup worked out for you.

cylstrial Posted 5 Jun 2009 , 1:06pm
post #5 of 7

Thanks everyone! I had no idea it was just over at Michael's. Ha! I'll have to try that next time! Thanks again!

dsilvest Posted 5 Jun 2009 , 1:23pm
post #6 of 7

If you can get white (clear) corn syrup it does not darken the colour of the fondant. They sell it in Canada. Not sure about the States.

cylstrial Posted 5 Jun 2009 , 9:20pm
post #7 of 7

Thanks! I just have to get over to Michael's and see what kind they have, I guess!

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