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My fondant sometimes shreds while kneading!

post #1 of 3
3/28/12 at 7:29pm
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Hi ladies,
I'm all about marshmallow fondant, usually can make it without issues, but occasionally, like tonight, I encountered a problem with it. I made 3 batches. Two of the three had perfect consistency. The third and last when I kneaded the sugar into it I could tell wouldn't work out. It seems to shred or rip apart while kneading. I tired adding more Cisco, nope. Nuking it for a few seconds, nope. It's like It lost all elasticity.
Thoughts? I don't want it to happen again!
Nadia
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post #2 of 3
3/28/12 at 8:20pm
What about adding a drop or two of glycerine, that should help with elasticity. Also it might benefit from a bit of rest, just to let all the moisture absorb and distribute.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #3 of 3
3/28/12 at 8:33pm
some people add little glycerine , some add glucose or white syrup. this is a good site to read. hth


http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html
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