mygirlssweet
Posted 28 Mar 2010 , 2:44am
post #1 of 5
I just made the Michele Foster's fondant and am letting it sit now. I was just talking to someone who said that recipe would not be shelf stable because of the cream and butter. I'm no food scientist so I do not know for sure except that the recipe said that the heat and sugar amount makes it shelf stable. What is the truth?
4
replies
linedancer
Posted 28 Mar 2010 , 11:49pm
post #3 of 5
The truth is MFF is good on the counter for quite some time. I use mine up until it gets too hard to work with. HTH
mamawrobin
Posted 29 Mar 2010 , 7:47am
post #4 of 5
The sugar acts as a preserative (sp) completely safe to leave out and it does keep well if stored properly. I wrap mine twice in plastic wrap and keep in a ziplock baggie.
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