I just made a batch of MMF adding 1 tsp of Karo syrup, which I always use when making black (since chocolate is added), but never in a "regular" batch. I'm worried that it might be too soft to drape a cake with? I love the pliability of black/chocolate so i thought I'd give it a go... Does anyone use Karo syrup in their MMF with ok results? Thanks
I use light Karo corn syrup in MMF. It is pretty soft, but it just forms right around my cakes without creases. If I need something a little stiffer, I just buy the Wilton ready made stuff.
yes I do and never have problems I actualy like it o lot
I posted my recipe a while back using Karo syrup and white chocolate. I love this recipe. It is very pliable and I can roll it pretty thin without it breaking and my customers love it.
Thanks everyone!! I used the batch made with Karo last night after reading your feedback and I LOVED it! I don't know what I was worried about. I'm so glad I didn't trash the batch I think I'll always add it form now one - easier to roll out, very pliable. Thank you all!