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Burgundy and Red-Red should give you a maroon.
http://www.mts.net/~evelyns1/colicing.htm
MichelleM77
Posted 29 Jun 2007 , 12:22am
post #3 of 5
That is exactly what I used. I had to let it sit for a few hours to darken up, but then it was the perfect maroon color for my graduation cookies.
I just read a post that suggested adding color to the liquid part of the fondant (or melted marshmallows if you are making MMF) before adding the powdered sugar. They were talking about making black, but I don't see why it wouldn't work for any dark color.
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