It would depend on the recipe...
Sugar is hygroscopic (water attracting) and binds the water (controls the water activity) in other ingredients if used in sufficient quantitites.
Not being a food scientist, I would refrigerate if the recipe indicated to do so.
HTH
P.S. This is the reason that American buttercreams made with a small quantity of water, milk or cream and a huge amount of powdered sugar do not require refrigeration.
Thank you for your reply, I appreciate it! I am going to try Michelle Foster's recipe, but use cream cheese instead of cream. That recipe does not need to be refrigerated, and it uses 1/2 cup cream (so I'll use 1/2 cup cream cheese) and almost 4 lbs. of sugar plus 1 cup of corn syrup...
I have a question; how will you dissolve the gelatine?
Here's a tried and true cream cheese fondant recipe:
http://cakecentral.com/recipes/7060/cream-cheese-base-fondant
HTH
Thank you for your reply, I appreciate it! I am going to try Michelle Foster's recipe, but use cream cheese instead of cream. That recipe does not need to be refrigerated, and it uses 1/2 cup cream (so I'll use 1/2 cup cream cheese) and almost 4 lbs. of sugar plus 1 cup of corn syrup...
Umm...I don't think you can successfully replace the cream with cream cheese. One is a liquid and the other is not, even warm. You might be able to incorporate the cream cheese (room temperature) into the fondant when mixing the liquid ingredients with powered sugar. I'm not convinced that this will make a workable fondant. I think it would be more prudent to use cream cheese frosting under the fondant if the flavor is your goal.
It's VERY important to dissolve the gelatin for this recipe. It must first "bloom" by absorbing a liquid and then heated to dissolve it. There really isn't a way around this with this particular recipe.
HTH
Michele
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