I followed her recipe made made a batch and used 4 lbs of pw sugar. It tastes delicious. I am having a bit of problem. it is very crumbly and there is no stretch to it. Is there any way to fix it? I don't want to throw it out (tastes too good!!) I post a picture of the fondant :
I am having problem loading picture.
4 lbs??? I think the recipe only calls for 2 1/2, and when I make it I only put 2lbs, let it rest for a day then add more if I need it (generally I don't in my climate).
I would say add more glycerine but I don't know if that would save it. By the time you added enough glycerine you might be better off just re-making the batch since powdered sugar is cheap and glycerine (comparatively) is not.
Keep us posted!
I made this recipe: Michele Fosters Delicious Fondant. It says 3 to 4 lbs of pw sugar. I think you are referring to the updated recipe: Here is the recipe I used:
1/2 cup milk
3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
3-4 lb powdered sugar, sifted (at least once)
I still can't upload pic as attachment. My pic is below 2MB and I just get a blank page. anyone else has a problem with adding attachments?
Okay I was able to post a pic in my photos.
Ah yes, I think there are like 3 or 4 different MFF recipes posted here...
Try adding the glycerine to a small amount and see if that helps. Like I said, when I make this I don't add the full amount the recipe calls for because you can always add more later.
I just added more glycerine and some shortening and it got way too soft and was sticking to table then I added some CMC still didn't work so I threw it out I am going to make the other recipe the updated one soon.
The correct recipe is 3 1/2 lbs pc but I never use that much, I always have at least 1-2 cups leftover. I also put white chocolate chips in it.
I would just dump and start over, there is no way to save it at this point, it is not just a matter of more glycerin, there is also corn syrup, gelatin etc that would need to be adjusted.
Don't throw it out! Cover it and let it rest for a few hours if it got too soft, especially if you added CMC. It will firm up.