I just made marshmallow fondant that has corn syrup in it. This fondant never got hard, it was like caramel. Did I do something wrong, or is this consistancy it is suppose to be. It made it really hard to work with, I cut out diamonds and they were so stretchy that it was hard to place on the cake. I finally got them on the cake, but it was stressful. Just wondering if anyone else used this recipe. It didn't take all of the powdered sugar called for, maybe I should have kept working it in. I wonder how hard it was to cut, never heard back about it. It turned out o.k. but it was tough.
post #1 of 9
6/4/09 at 2:52pm