Storing Homemade Fondant?

Decorating By crouton800 Updated 23 Mar 2006 , 10:07am by crouton800

crouton800 Cake Central Cake Decorator Profile
crouton800 Posted 21 Mar 2006 , 5:39am
post #1 of 7

Hi,

I have a receipe for rolled fondant which consists of glycerine, gelatine , glucose and icing/confectioners sugar and would like to know how do I store the leftovers?
I understand you wrap it twice using cling wrap and into a air tight container or zip lock bag. but does it go into the fridge ( i've humid weather here) or room temp will do? and for how long?

thanks so much!

6 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 21 Mar 2006 , 7:23am
post #2 of 7

It should be the same as the other fondants, fine at room temp, longer in the fridge, and very long in the freezer. You have to protect it from light and air to prevent fading of color and drying edges. (and mold)

junebuggey Cake Central Cake Decorator Profile
junebuggey Posted 21 Mar 2006 , 4:27pm
post #3 of 7

I keep my fondant in vacuum sealed bags. The small machines are about $20 at Target. I was sick of wasting fondant and the bags can be resealed into smaller sizes.

junebuggey

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ConnieB Posted 21 Mar 2006 , 6:12pm
post #4 of 7

I wrapped my MMF in parchment paper and then saran wrap and have it sitting on my kitchem counter. Do you think I should throw it away since it's not in an airtight container?

Thanks
Connie
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junebuggey Posted 21 Mar 2006 , 6:29pm
post #5 of 7

No, it should be okay as long as it is not dry and crumbly. Fondant is pretty inert as far as perishibles go. Afterall, high sugar is as much a preservative as high salt.

Junebuggey

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ConnieB Posted 21 Mar 2006 , 6:43pm
post #6 of 7

Thanks Junebuggey, This is my first try with MMF so I'm not quite sure about all the rules.

Thanks
Connie
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crouton800 Cake Central Cake Decorator Profile
crouton800 Posted 23 Mar 2006 , 10:07am
post #7 of 7

Thanks for the info guys.
Made some homemade fondant a couple of days ago...i thought i'd let it "set" for a day and today when i took it out it was sooo hard and dry. Tried to microwave it - turned out softer but even after adding a bit of water as well, it still kept on cracking. I have half a batch left and i don't know whether i should just throw it out??

I'm beginning to think it's just easier to buy bakels/pettinice ready made!

any suggestions?!

thanks.

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