Should I Have Left The Glycerin Out?

Baking By k4of9

k4of9 Posted 10 Mar 2011 , 4:14pm
post #1 of 1

I recently made macsmoms fondant and I had a hard time with it. It just didn't seem as pliable as regular marshmallow fondant and I thought adding glycerin was supposed to make it more pliable. I had colored it electric green with a gel based color. Should I have left out or decreased the amount of glycerin because of the glycerin in the food coloring? I made a second batch that came out a lot better than the first but it seemed to get a elephant skin like effect. Any help will be greatly appreciated. icon_smile.gif

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