Hello! Wondering if anyone uses a sugar product called "Easy Fond"? It is made by C&H/Domino, and is fine grained pure cane sugar coated in invert sugar. It has a total concentration of 3% invert sugar. No cornstarch.
It is primarily used in candy centers (like for chocolates), but can also be used to make fine grained fudge and caramel. Wondering if anyone has any other uses for it. It would be obviously be good for poured fondant, but thought maybe someone else had an alternate use for it.
I'm trying to develop a recipe and am interested in using C & H Easy Fond. How have you used it before? Just as the sugar in your regular fudge and caramel recipes? Cooking as usual? Have you ever tried just making fondant with it? Very interested in any info you can send my way. I've never played with it before.
Hi Susan - I tried it for fudge, and wasn't happy with it. But, it is very finely ground and light weight, and I suspect you will need to use more by volume (and maybe more by weight?) than the usual sugar amount in your recipes. If you are creating the recipe from scratch, it may work fine. I just tried to sub in my regular recipe.
Seems like it would be great for poured fondant, though. HTH!