even after it's rested for a week, the fondant has hard, undissolved sugar in it! It's the gelatin and glucose kind and I had made a double batch, waaaaaaaah
Is there any way I can fix it? Thanks!
Good luck non that. I have a double batch in my freezer that won't get malleable.
Thanks! I guess it's a loss...just thought since everyone on here has so many tips and tricks, that someone might have an idea...
I am going to experiment. I will defrost some of the reject fondant and mix it with chocolate clay. Might as well try, it's not good the way it is. I will let you know.
microwave it for a few seconds at a time to warm it up, then knead the heck out of it. if you find a clump, pinch it with your fingers and hopefully it will crumble and you can knead it back in.
I agree with metria. Keep warming and kneading small sections. Break up or pick out the unmanageable lumps. I roll the piece out and check again for lumps that did not show up when kneading it. These are either squished or picked out. Form it into a ball when you are satisfied that is has no more lumps. It is ready to use.
Thanks Metria, Dsilvest and Bally! I;m going to try this, and good luck with your fondant Bally. I'll let everyone know how it turns out!
could you mix small amounts in with modeling chocolate? Pick the big sugar particles out.....all I can think of....maybe warm a wee bit?
Thanks guys! I did the microwaving a little bit and then kneaded and was able to use it. I also rolled it out flat and that seemed to flatten out most of the sugar clumpys :)
I was able to save it. Thank you !