I am about to reveal my ignorance...but so be it...LOL
What is the difference between glycerine and glucose? Some fondant recipes call for one or the other or both. Are they interchangeable? Thanks...Linda 
Glycerine is a natural softner. Glucose is a thicker version of corn syrup. They both make fondant more pliable and give it more strech. I don't know if they are interchangeable but I use both in the fondant receipe that I use.
Glycerine is a colourless and odourless oil, glucose is a liquid sugar. I don't think they are interchangeable, all recipes for fondant i have seen call for both. HTH!
They're not interchangable. You can usually sub corn syrup for glucose. Glycerin doesn't have a substitute, but if you need large quantities of it, check out the health food store. They sell bigger bottles because people use it as a sweetener.
Have you tried making marshmallow fondant yet? It's easy and there's no weird ingredients to find.
Thanks for the info...and Texas Rose...I have tried mmf...but I can't seem to get it pliable enough...it just gets too hard for me...I live in a dryer climate since leaving Tx. and it gives me fits!
Thanks for the info...and Texas Rose...I have tried mmf...but I can't seem to get it pliable enough...it just gets too hard for me...I live in a dryer climate since leaving Tx. and it gives me fits!
I have the same climate as Texas and I can't get it to work for me either 
I've made it several times and I've never had good results. I'll just stick to Michele Foster's receipe. It's like magic. 
Thanks for the info...and Texas Rose...I have tried mmf...but I can't seem to get it pliable enough...it just gets too hard for me...I live in a dryer climate since leaving Tx. and it gives me fits!
I have the same climate as Texas and I can't get it to work for me either I've made it several times and I've never had good results. I'll just stick to Michele Foster's receipe. It's like magic.
Thanks for the info...and Texas Rose...I have tried mmf...but I can't seem to get it pliable enough...it just gets too hard for me...I live in a dryer climate since leaving Tx. and it gives me fits!
I have the same climate as Texas and I can't get it to work for me either
I've made it several times and I've never had good results. I'll just stick to Michele Foster's receipe. It's like magic.
That's the one I am going to try. I have used the mmf but now it just won't work for me...so I am investigating making it from scratch...sure hope I can pull it off...LOL
Make sure you're buying food-grade glycerine, like the Wilton bottles. Don't get the stuff from the drugstore that's used for other purposes, it might not be food grade.
Make sure you're buying food-grade glycerine, like the Wilton bottles. Don't get the stuff from the drugstore that's used for other purposes, it might not be food grade.
You're absolutely right. I've never seen any glycerine in a pharmacy that was food safe.
Make sure you're buying food-grade glycerine, like the Wilton bottles. Don't get the stuff from the drugstore that's used for other purposes, it might not be food grade.
Thank you! Thats the info I was looking for. So if it says vegetable, its edible?
Make sure you're buying food-grade glycerine, like the Wilton bottles. Don't get the stuff from the drugstore that's used for other purposes, it might not be food grade.
Thank you! Thats the info I was looking for. So if it says vegetable, its edible?
The safest thing is to buy it from a food supplier. If it's the Wilton brand it's fine. I get mine in bulk from my cake supply company. Don't buy it from a drugstore, that's the kind they use to make suppositories.
You folks might want to try what I do. I like the taste and mouth feel of MMF but it does lack the best pliability. I do not much care for the taste and mouth feel of MFF, but I do like the pliablity.
Soooo, I mix the two 50/50. I make either 1 batch of MMF (Rhonda's) to 1/2 batch MFF. Makes about 5# fondant. Or, if I need more, I make 2 batches MMF to 1 batch MFF = about 10#. I feel like I get the best of both worlds.
Thanks costumeczar, I'll get it at michael's then to be on the safe side.
linedancer: thats a good idea. I need to try them both separately and then see what works for me. The only fondant I've ever tried was the Wilton one and to me the taste is horrid. *shudders*
You are welcome. I do believe I have seen some threads that say Wilton is tasting better now. I don't really care for fondant on cakes, but I do like it on cookies and that is what I use the 50/50 for.
There's not enought testimony in this world that will make me change my mind about Wilton's fondant. I will not say is disgusting b/c it is somewhat edible, but the thing is not pleasant tasting. I can eat just a tiny bit, but beyond that I will remove the fondant. So I'm really exited to try the MMF and MFF fondant.
hi... i am trying to make foundant and cannot find it anywhere htn called micheals today and they said they have glycerol... is this the same thing, you think my 6 yr old is turning 7 and i am making foundant :) for his cake i would really appreciate your help, in advance!!!
A
Original message sent by alwayslovindj
hi... i am trying to make foundant and cannot find it anywhere htn called micheals today and they said they have glycerol... is this the same thing, you think my 6 yr old is turning 7 and i am making foundant :) for his cake i would really appreciate your help, in advance!!!
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