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Fondant & Margarine in a ganache recipe??!!
Hi, I have recently seen a range of truffles using fondant and margarine in their ingredients list.
I have seen glucose and invert sugar used in making a ganache before, but fondant - I had never heard of using this.
I would imagine the margarine is used to keep the cost down, rather than using butter.
Anyone have any thoughts on using these types of ingredients in a ganache? I was pretty shocked to be honest.
Replies to This Discussion
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Permalink Reply by Brad Churchill on -
I've never seen it, but that doesn't mean it doesn't happen! Margarine and Fondant in truffle centers sounds kind of gross actually. Definitely not for me!
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