Glycerine Or Glucose For Crumbly Fondant?

Baking By Periperi Updated 11 Aug 2011 , 1:19am by cakestyles

Periperi Posted 10 Aug 2011 , 7:14pm
post #1 of 4

I always use my homemade mmf for my cakes. I only seem to have trouble w/ crumbly texture when I use really dark colorant. I can't remember if I'm supposed to add glucose or glycerine to the fondant to help make it stretchy and pliable again. Also, how much do I add? Please help. Thank you!

3 replies
TexasSugar Posted 10 Aug 2011 , 7:23pm
post #2 of 4

I'm thinking it is glycerine.

Periperi Posted 11 Aug 2011 , 1:13am
post #3 of 4

Ok, I went to Michaels and bought some glycerine. I added about 2 Tbs to a full batch of mmf. It doesn't seem to have really changed the texture. Should I add more? Did I add too much? thoughts?

cakestyles Posted 11 Aug 2011 , 1:19am
post #4 of 4

Have you tried putting it in the microwave for 10 to 15 second increments and kneed? You can add a bit of shortening too.

I wouldn't put too much glycerin...I did that one time and it just made it worse.

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