For those of you who make Michele Foster's fondant...do you ever add Tylose to it and how well does it work? I love the recipe and have made it a number of times, but when I need to add Tylose for certain projects it doesn't seem to do anything to promote hardening. Am I just not putting enough in? or is the fat content in the recipe that prevents it from hardening? No issues when I used to use Satin Ice.
Thanks for your help!
I sometimes use Michele Foster's fondant and I've added tylose to it with no problem. You probably do need to use more than you did for Satin Ice, because Satin Ice is firmer than hers is to start with - or at least that's what I've found.