5
replies
Sugar_Plum_Fairy
Posted 31 Aug 2007 , 3:47am
post #2 of 6
From what I've read online the purpose of glycerin is it helps prevent crystallization, retain moisture and prevent excessive hardening.
alanahodgson
Posted 31 Aug 2007 , 1:27pm
post #3 of 6
I would not leave it out. If you think you'll have a hard time finding it, I have found it in the pharmacy section of my grocery store and also in the hand lotion aisle in the drug store. It was about $2-$3 for 4 oz.
yummymummycakes
Posted 1 Sep 2007 , 10:11pm
post #5 of 6
Do not leave it out!!
Sugar_Plum_Fairy is correct. 
Without it you will have fondant cracking, crazing, and drying rock hard in the minimum amount of time. Not good at all 
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