I REALLY don't want to make a new batch of fondant tonight. And I really don't want to make anyone sick. How long have you stored Michele Foster's fondant? Mine's a few months old, wrapped well, kept at room temp. It feels right, looks right and tastes right. Is it OK to use?
well if it didnt make you sick.....when ya tasted it...I think I read several months in here....hopefully someone with the knowledge will tell us
If I was going to cover the whole cake with it, I would make a new batch, but I'm mostly using it for accents. I am covering one tier of the cake with it, just not the whole cake.
Yes thats pretty much what I do also. Make a new batch to cover the cake and use left over to color for accent decorations. I think it lasts pretty long, I wish someone would answer you.
Here is a link Michele posted with FAQ's for her fondant:
She says it has at least one month shelf life at room temp and if you need to store it for longer to do so in the freezer.
Edited for typos!
I usually save unused scraps for practice dummies. But I better start dating this stuff