I love Mac's Moms' MMF Recipe.
http://cakecentral.com/recipes/7351/marshmallow-fondant-macsmoms-bc-flavored-variation

But I have a question: I hate to buy the glycerine because of the cost. Can Corn syrup be subbed? What is the difference between the two (meaning what is the science for adding the glycerine?)

I definitley like the MMF w/it versus w/out, I see a very different texture. And I have not had any trouble with the MMF since I started using Mac's recipe.

Thanks

Stephanie

Well, I had to make some mmf and didn't have any glycerin. So I used corn syrup and it seems to have worked fine. I guess that the two may work in the same manner?


Stephanie

Corn syrup and glucose are similar. Corn syrup has more liquid in it. I have not had any trouble using either. Glycerine on the other hand is different. It helps keep the fondant pliable while you work with it and you don't always have to use it.

Try your local health foods store, glycerin tends to be cheaper at those than at Michaels

I bought glycerine a couple of years ago at the Walmart pharmacy...just ask at the counter. I honestly can't remember what I paid for it though?

[quote=You have to be careful when buying glycerine at the pharmacy because you need food grade glycerine. The glycerine sold in most pharmacies isn't food safe.[/quote]

That's not entirely true. Any glycerine you can buy in a store is food safe. If you need special permits and licenses to buy it and it comes in large barrels and has a very bad smell, then it's not food grade. I also buy mine at WalMart, it's in the hand care section. It was about $5 for a large bottle.

~Christina