"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…"
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