Sherri2012 Posted 11 Aug 2012 , 3:42am
post #1 of

I just dipped a bunch of cupcakes, and still have quite a bit of fondant left. Can I save it and reuse it? I'm not sure if it will be any good now that I added simple syrup to it to thin it a bit. Or will it continue to work after remelted? Thanks for helping. icon_smile.gif

4 replies
FromScratchSF Posted 11 Aug 2012 , 4:34am
post #2 of

Melted and thinned marshmallow fondant won't go back to rolling consistency - and it isn't anything you'd dip cupcakes in. Sounds like you wanted to use poured fondant but though it was the same thing as rolled fondant. It's not. It's completely different. Did your cupcakes set up at all or are they a gooey mess? Because I can't imagine they would set up...

Sherri2012 Posted 14 Aug 2012 , 2:38am
post #3 of

They set up just fine and tasted really good! They were shiny, but dry to the touch. It was plain ole MMF, with lime kool aid added. It did cool, then I reheated it to dip a second batch and it worked out perfect, even the second time. icon_wink.gif I was surprised, too!

metria Posted 14 Aug 2012 , 5:50pm
post #4 of

sherri, sounds like your blazing a new path for fondant use! sounds like a great idea. i've dipped cupcakes into melted marshmallows before ... and i've melted fondant to use for a rice cereal treat, but never thought to dip anything in it!

Sherri2012 Posted 14 Aug 2012 , 6:15pm
post #5 of

Oh, I'm not a trail blazer! I just follow them! hehe. I found the "recipe" to melt previously cured MMF on a site called, "The Baking Pan," under their "Poured Fondant" recipe! - But, she didn't mention in it about saving leftovers and reusing. So, I thought this was the way everyone dipped cupcakes. But, obviously there must be more than one way of doing it. I never tried another way, but really liked this. It was a good first time try, though think I should make domed cupcakes from now on. ( they were flat, and didnt cover right all the time! )

Quote by @%username% on %date%

%body%