Interesting Differences: Duff's, Si, & Wilton

Decorating By BlakesCakes Updated 17 Jun 2010 , 1:56am by leily

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BlakesCakes Posted 16 Jun 2010 , 9:52pm
post #1 of 3

I've responded to several posts about the differences between Duff's fondant and Satin Ice, so I decided to compare nutrition labels on those 2, as well as Wilton. I read the ingredients list for Fondarific--it reads in exactly the same order as Duff's, so I continue to believe that they are the same.

I also looked at the ingredients in candy melts (Wilton) and the first 4 or 5 ingredients are in the same order as those of Duff's/Fondarific.

I think this explains a lot about why the products perform so differently, especially why, when adding Tylose, Duff's doesn't dry hard in a reasonable amount of time, if at all.

I hope this comparison will help people decide what characteristics they want/need in the fondant that they choose for a particular project. Notice that there are NO milk products in SI or Wilton. Ingredients are listed in the order of most to least.

Wilton Candy Melts
sugar, partially hydrogenated vegetable oil palm kernel, palm), nonfat dry milk powder, whole milk powder, soya lecithin, salt, natural flavor, sorbitan tristarate, artificial flavor

Duff's Fondant
Sugar, partially hyrdrogenated palm kernel oil, whey, soy lecithin, artificial flavor, sugar, cornstarch, water, high fructose corn syrup, salt, vanilla, butter flavor, colors, carboxymethycellulose, gum arabic, vegetable glycerin. Contains soy & milk products.

Satin Ice
Sugar, corn syrup, palm oil, natural & artificial flavourings, gum tragacanth, titanium dioxide, glycerine, cellulose gum, modified corn starch, potassium sorbate, acetic acid

sugar, Glucose syrup, hydrogenated vegetable oil, Water, Glycerine, Tapioca starch, Gum Tragacanth, carboxymethycellulose, Artificial vanilla flavor, Sodium acetate acidic acid.

So, I think that Duff's/Fondarific would be similar to adding candy clay to SI or Wilton (like Jennifer Dontz's white chocolate fondant recipe).


2 replies
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3GCakes Posted 16 Jun 2010 , 10:49pm
post #2 of 3

Great post. Thanks for putting it all into a comparable context, Rae.

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leily Posted 17 Jun 2010 , 1:56am
post #3 of 3

Good info to have. I think that is one thing a lot of people don't take into consideration, what they actually want/need the fondant to perform like (expecially in different climates)

Thanks for taking the time to put it together!

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