Fondant Is Very Stiff Helppp...!

Baking By gaviota4fly Updated 19 Nov 2011 , 9:09pm by Texas_Rose

gaviota4fly Posted 19 Nov 2011 , 6:53pm
post #1 of 3

Hi everyone,
I did Carrie's delicious fondant and everything was good but it became hard.Yeap, too much sugar, but I added crisco and still is too stiff. Should I add glicerin? If so how do I incorporate it, should I knead it? Carrie's recipe does not have glicerin, I'm afraid that adding too much crisco will make the fondant tasting horrible.

Please help!

2 replies
heartsnsync Posted 19 Nov 2011 , 7:54pm
post #2 of 3

I don't know what Carrie's fondant is made of but with my marshmallow fondant adding glucose helps soften it. I regularly model things with fondant and keep several large ziploc bags full of balls of colored fondant. Over time these balls get crumbly. I just put shortening on my hands and then knead in glucose a little at a time until it is soft and pliable again. I have also done this with large batches of fondant that did not get used shortly after being made and it worked perfectly. HTH

Texas_Rose Posted 19 Nov 2011 , 9:09pm
post #3 of 3

One thing that helps with marshmallow fondant and that might help with your recipe is to microwave it for a few seconds at a time until it's a little more pliable.

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