I just made the Michele Foster's fondant and am letting it sit now. I was just talking to someone who said that recipe would not be shelf stable because of the cream and butter. I'm no food scientist so I do not know for sure except that the recipe said that the heat and sugar amount makes it shelf stable. What is the truth?
Can anyone tell me?
The truth is MFF is good on the counter for quite some time. I use mine up until it gets too hard to work with. HTH
The sugar acts as a preserative (sp) completely safe to leave out and it does keep well if stored properly. I wrap mine twice in plastic wrap and keep in a ziplock baggie.
That is how I store mine too.