"I heat it to between 160 and 180F. It is liquid enough at 160 but by the time I dispense 1/2 of it from the batter dispenser, the flow slows and I cannot empty the whole thing. There ends up being about 1/4" thick of fudge-like…"
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Nancy Bontrager
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Warming/Thinning Fondant enough to deposit into molds
Started this discussion. Last reply by Nancy Bontrager Feb 20. 2 Replies 0 Likes
I began making fondant for a cream center that has sold MUCH better than I thought it would. Now I need to make it on a bit bigger scale. It is a basic sugar, corn syrup, water recipe with…Continue
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Nancy Bontrager replied to Nancy Bontrager's discussion Warming/Thinning Fondant enough to deposit into moldsDave W replied to Nancy Bontrager's discussion Warming/Thinning Fondant enough to deposit into molds"What temperatures are we talking about? What are you heating it to and when does it set?"
Nancy Bontrager posted a discussionWarming/Thinning Fondant enough to deposit into molds
I began making fondant for a cream center that has sold MUCH better than I thought it would. Now I need to make it on a bit bigger scale. It is a basic sugar, corn syrup, water recipe with invertase and flavor added after cooling and agitation. Here is my dilemma. I currently reheat the fondant in the microwave enough to put it in a batter dispenser to get it into the molds. But as soon as it cools even a little, it sets up in the batter dispenser. The process of reheating over and over…See More
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- Most memorable chocolate experience:
- Two days spent in the Askinosie Factory.
- My favorite chocolate is:
- Stella Leona Raspberry Dark Chocolate Hand Painted
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