I found this fondant recipe and would like to give it a try. Is whole milk and full cream milk the same and should this fondant be refrigerated or stored at room temperature?
Whole milk and cream are not the same. Cream always rises to the top. It has more butterfat. Recipe says to let it sit overnight on the counter.
Yes, whole milk and full cream milk are the same, meaning the milk still has all of it's original cream content, unlike 2%, 1% or skimmed. I am not sure about the proper way to store.