I made up my cream/glycerin/corn syrup/butter mixture last night and fell asleep while waiting for it to get luke warm It has been sitting out all night. I was going to throw it away but figured I would ask my wise Cake Central friends if this was necessary. Wasn't sure if it had enough fat/sugar in it to keep it from souring overnight. Any thoughts on whether I should throw it out and start fresh or if it is okay to continue making the fondant with this cream mixture? Thanks!

Anyone know?

I would say give it a good sniff. If it smells sour, then it will taste sour.

Tami