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Homemade Rolled Fondant

post #1 of 3
Thread Starter 
Hi...

Does anyone ever try to make the rolled fondant (not MMF) using Wilton recipe? I tried it couple times and it always turned out much softer than regular fondant. I tried to add more powder sugar until 4 cups more than the original recipe and it's still soft. Any suggestion?
post #2 of 3
i've never used the wilton recipe, and honestly i have yet to try store bought fondant. but i have used home made fondant with Toba Garrett's recipe off of this site. i really liked the results i got with that, maybe you should give that a try?
"Don't let the hand you hold, hold you down"
-anonymous


www.sweetwaterbakehouse.com
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"Don't let the hand you hold, hold you down"
-anonymous


www.sweetwaterbakehouse.com
Reply
post #3 of 3
i think that the glycerin (if i am remembering the recipe correct) keeps it soft and pliable. maybe if you are in a humid climate, you can slightly reduce that ingredient and see how it works for you. just a thought...
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