AWhen your waiting for the mixture to cool to Luke Warm. Right before straining and adding it to the mixer Does Luke Warm mean keep stirring it and wait for luke warm, or luke warm just on top to the touch? It doesn't say. I touched the top and it was luke warm and cooled nicely, not hot at all. Then I stirred it and some splashed on my thumb and it HURT!
I'd stir it from time to time. You don't your mixture to be too hot, otherwise the sugar will melt and you'll lose the structure the powdered sugar is supposed to give.
AThanks for the information. This is the first time I've ever tried making fondant. I have a lot of hope in this one. I wanted to add flavors. But thought I needed to know the original before I started messing around.
I made it for the first time yesterday and it came out AMAZING! You'll be fine :)
AAfter 45 minutes it's finally luke warm!! Time to get crackin!!
AMine is pretty still after taking it out of the mixer, I could barely get it out of the mixer it was so stuck to it. Like a fondant ready to go. Should I knead in some glycerine before wrapping it up?
AI would do that. Maybe you have too much sugar? Always depends on so many factors, like climate and humidity. Which recipe did you use? There are a few floating around on CC. Here's the one I used: http://cakecentral.com/a/michele-fosters-fondant
AThat's the exact recipe I used. I might have added too much sugar. I didn't know how it was supposed to look. I guess I was expecting a ball and for the sides to not have so much fondant stuck to them. But when I finally touched it, I knew it was done. Or over done. Next time I'll keep touching it.