shearpamela Posted 22 Mar 2010 , 7:03pm
post #1 of

I made a stringy oozing glob of a mess somehow! It looked so easy I cannot imagine what I could have done wrong?
I mixed the super white chocolate at 50%power on 1 minute intervals for about 2 and a half minutes, mixed well then added 1 cup light karo to it and stirred liked mad and it got stringy and is now oozing a milky substance - not at all like hers on the video.
Help! I need to make her fondant asasp! Did I ruin it or can it be saved?
icon_sad.gif

23 replies
TexasSugar Posted 22 Mar 2010 , 7:26pm
post #2 of

I don't know her recipe, but most of the candy clays I've seen you have to let set up over night.

ncox Posted 22 Mar 2010 , 7:34pm
post #3 of

You can go ahead and mix it with your fondant. It will be more messy than when she does it on her video, but it will mix in. I just made some over the weekend and it did that a little as well and I think I mixed it too much. Good Luck! HTH!

shearpamela Posted 22 Mar 2010 , 7:34pm
post #4 of

I may have over stirred it, I think it must be the fat and oils that came out of the white chocolate. It sure does taste good though!
I plan to let it sit awhile, at least until I get some feedback as to what to do next - knead it until it absorbs some of it back in or toss it and start over!
Such a simple recipe too.... We need a trouble shooting article on some of these things!

Loucinda Posted 22 Mar 2010 , 7:36pm
post #5 of

If you pm or email her, she will help you! (JenniferMI on here)

TamathaV Posted 22 Mar 2010 , 7:36pm
post #6 of

Yes, it does need to cure for several hours or overnight but my guess is that it may have been the "stir like crazy" step that got you. When I make mine I just stir it enough to incorporate the corn syrup well, then STOP or else the oils will start to separate and ooze out. I have this problem more with good white chocolate than when I use the candy melts.
You haven't ruined it. Try letting it sit overnight or for a couple hours then knead it for a bit to see if you can get that emulsion back. If it gets rock hard, that's normal. Just nuke it for a few seconds till it becomes a tiny bit pliable and then knead it a bit. At any point if you overwork it it wil start to separate. Next time try using a little less corn syrup, that may help as well.

shearpamela Posted 22 Mar 2010 , 7:52pm
post #7 of

Thanks for all the support icon_smile.gif
I will let it sit at room temp awhile or even overnight and see what happens. Im afraid if the oils oozed out it might make the overall fondant less pliable and prone to tearing.
I did pm Jennifer so I will also see what she advises.

Bluehue Posted 22 Mar 2010 , 7:57pm
post #8 of
Quote:
Originally Posted by shearpamela

I made a stringy oozing glob of a mess somehow! It looked so easy I cannot imagine what I could have done wrong?
I mixed the super white chocolate at 50%power on 1 minute intervals for about 2 and a half minutes, mixed well then added 1 cup light karo to it and stirred liked mad and it got stringy and is now oozing a milky substance - not at all like hers on the video.
Help! I need to make her fondant asasp! Did I ruin it or can it be saved?
icon_sad.gif




Sorry i am of no help what so ever - but your description had me howling icon_lol.gificon_lol.gificon_lol.gif
Your braver than me - i probably would have thrown it in the bin and ticked it off my list as a *been there - done that*
But now i shall track your thread to see what the *troble shooting answers will be*....so as i know for the future.
Thankyou for posting - many of us will learn from this thread - thumbs_up.gificon_smile.gif

Bluehue

Rylan Posted 22 Mar 2010 , 8:06pm
post #9 of

I also had a similiar problem. Just got a new batch of chocolate and the candy clay became crumbly/seperated. After mixing it in, it was fine.

shearpamela Posted 22 Mar 2010 , 8:35pm

As it sits it seems to be transforming into a more cohesive glob at least - I squished at it and the milky stuff had thickened up and seemed to be able to knead back in a bit.
I have it covered and resting on the counter for now.
I need to quit pinching bits off to taste! Yummy
To be continued......

JenniferMI Posted 23 Mar 2010 , 3:12am

Hi!
I'm happy to try and help. You more than likely stirred it to long. May I ask, are you using Mercken's super white candy melts and Pettinice? If it starts emiting liquid you stirred it to long. You stir the syrup into the chocolate JUST enough to incoorporate it, NO longer. The more you stir, the more liquid will come out of the chocolate. But, you more than likely can still use it. I'm so sorry it took me a bit to answer you, but I've been away since Friday teaching MI mini classes. Pop the DVD in and watch exactly how many stirs I make of the choc. mixture. You should stir QUICKLY but no a whole lot. You also could have gotten the chocolate to hot, melt it JUST until it's melted, then take the electric beater to it to make certain there are no lumps in it. I usually beat it about 30 seconds.....

As far as what you have now, once it hardens back up, you more than likely can put it into the microwave until it's VERY soft and warm. Knead it a bit in your hands to knead out any lumps and then add to your fondant.

I hope this works for you, I am certain you over stirred it. If I can help more, please let me know ok?

Sweet regards,

Jennifer Dontz icon_smile.gif

pinkalicious87 Posted 24 Mar 2010 , 4:40pm

Do you think it is possible that you used too much corn syrup? I'm not sure but I thought Candy Clay called for 1/3 c corn syrup

JenniferMI Posted 24 Mar 2010 , 5:26pm

I also helped her in a PM, I think she is good to go icon_smile.gif

I think the ratio of syrup depends on how much chocolate you have in your recipe.

Jen icon_smile.gif

newmansmom2004 Posted 24 Mar 2010 , 5:46pm
Quote:
Originally Posted by shearpamela

It sure does taste good though!




DITTO on that! I made some and mixed it with that heinous tasting Wilton fondant (for a dummy cake) and it even made the Wilton fondant taste good!!! And I love how it covers cakes. That will be my "go to" for covering cakes from now on!

Anyone who can come up with something that makes Wilton fondant taste good is a genius! thumbs_up.gif

JenniferMI Posted 24 Mar 2010 , 5:53pm

Amen to that one sis'ta!!!!!

Jen icon_smile.gif

shearpamela Posted 29 Mar 2010 , 3:05pm

Well, I used the Super White Merckens candy clay in the Pettinice fondant according to Jennifer Dontz's recipe and even though I over stirred it and created panic in myself after it oozed and sat in a milky puddle - it rested overnight and after kneading it again it was fine. It worked GREAT in the recipe - no tears or stretching at all.
I was so relieved and happy and will never overwork the candy clay again icon_smile.gif

JenniferMI Posted 29 Mar 2010 , 3:19pm

I'm SO glad it worked out for you, thanks for letting us know! If you ever have a question, I'm here to help.

Jennifer icon_smile.gif

newmansmom2004 Posted 29 Mar 2010 , 3:23pm
Quote:
Originally Posted by shearpamela

Well, I used the Super White Merckens candy clay in the Pettinice fondant according to Jennifer Dontz's recipe and even though I over stirred it and created panic in myself after it oozed and sat in a milky puddle - it rested overnight and after kneading it again it was fine. It worked GREAT in the recipe - no tears or stretching at all.
I was so relieved and happy and will never overwork the candy clay again icon_smile.gif




Isn't that just the best stuff? I love how it gives more "stretchability" (for lack of a better word) to the fondant. And you can't beat the taste.

JenniferMI Posted 29 Mar 2010 , 4:40pm

Glad you like my fondant!!!! icon_smile.gif

Jen icon_smile.gif

JanH Posted 30 Mar 2010 , 6:27am

Please see update here:

http://cakecentral.com/cake-decorating-ftopict-674493.html

HTH

zespri Posted 7 Dec 2010 , 10:04am

This really is a miracle, I made my first batch last night, and tested it tonight.... I feel like I've found religion... lol!

A question, how thin is it safe to roll it? I rolled it so thin tonight I could see right through it, just to see how far I could push it. If I roll it too thin on a wedding cake, am I taking any kind of risk? I'm sure it's on the DVD, but I don't have it yet, my friend is sending it to me as a gift and it's still in transit from overseas. lol... she said I needed it after I cried on her shoulder about spending two hours trying to roll out my pettinice (the only kind we can get here).

It's a shame we can't get corn syrup here in NZ, I had to get an imported bottle (super expensive), so I'll be testing it with glucose next, which is readily available. Can't wait to try that too, I love kitchen experiments!

This has really made my day! I just finished my first tiered cake last week, it took me almost six hours to roll out the fondant due to sticking and ripping and stretching. I'm doing my second tiered cake for a friends wedding next week, and my confidence is a bit shaken. This will help, I know it will!

JenniferMI Posted 7 Dec 2010 , 1:19pm

Zespri -

Did you try my recipe?

With it, you can roll it THIN, but to tell you the truth, I've never pushed it to SUPER thin like you are describing. I do know it's MUCH stronger that straight from the package Pettinice. You can use glucose, PM me k? I'll lookup the ratio. I usually put it around 1/8", sometimes a bit less.

Jennifer icon_smile.gif

cakesnglass Posted 7 Dec 2010 , 1:46pm

This is one of my best investments in my DVD Collection. Your baking technique produces a perfect cake every time. Bought the chocolate but have to order the fondant. I usually make MMF but will try the Pettinice.

JenniferMI Posted 7 Dec 2010 , 2:14pm

Hi cakesnglass!

I'm THRILLED you like my DVD's! If you have any questions at all, I'm here to help.

Yes, please do try the Pettinice. I highly recommend, at least the first time around, using the exact ingredients in my recipes. Otherwise, you won't know how they should come out/perform.

Hope you have a blessed holiday season.

Jennifer icon_smile.gif

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