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Science behind marshmallow fondant recipe...

post #1 of 2
Thread Starter 
I am trying to make a no-fail marshmallow fondant recipe, and it seems to turn out differently every time. What makes this fondant tick? If the marshmallows overheat, does that affect the texture of the final product? How much water? Corn syrup or no corn syrup? Shortening melted in or no shortening melted in? Just need something that will work EVERY TIME. Would love to hear your tips and experiences!
post #2 of 2
It is all to do with the marshmallows. Different manufacturers, different formulae ....
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