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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.

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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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