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Pectin instead of gelatin in MFF

post #1 of 3
Thread Starter 

I want to try out the  Chocolate MFF and I thought I had gelatin but I ran out.I really do not want to run out and get any either (ok today is my lazy day alright, no judgment lol) .I do have pectin on hand and was wondering if I can use that and if anybody has tried this? I have searched all over and there is so many different answers so if someone has tried this or knows someone who has can you please tell me if it is possible or will I end up with a big mess.

post #2 of 3

Pectin will not work.

 

Pectin has to be cooked to about 240F with water and sugar and fruit acid to set.  The freezer pectins do not really set the same.

 

To make a sugarpaste without any gelatin or other gum, there are recipes in Marguerite Patten cake books of the 1960's for "satin paste" that uses only margarine, sugar and lemon juice.  Your public library may have a copy lurking (they do in Winnipeg as well asToronto).

post #3 of 3
Thread Starter 

Thank you, I will go get some gelatin tomorrow.

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