Fudge Instead Of Ganache Under Fondant
Decorating By ylescu Updated 18 Aug 2016 , 10:53am by -K8memphis
Has anyone tried this? Due to the extremely hot and humid weather in our country, ganache still tends to soften under fondant, and I lose sharp corners or the fondant just melts along with it.
I'm thinking of straight up swapping the cream for condensed milk in the ganache, thereby producing a fudge --just like in a 2 ingredient fudge bar recipe.
Since fudge bars can stay stiff at room temperature AND through the humidity here, I was thinking of spreading the mixture onto cake in place of ganache. I just want to get the stability everyone gets with ganache, without the fear of melting /softening in the heat and humidity.
Any thoughts?
I've never tried it either but I love your problem solving thought process -- but I have made fudge pieces in silicone molds and love the results -- it does hold impressions well -- yes please update on your progress -- best to you
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