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Topic: Fondant + Humidity = poop? Help!  (Read 794 times)
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« on: August 03, 2008 08:06:19 AM »

So I found out last Sunday night that I either have NO IDEA what I'm doing with marshmallow fondant (possible) or that high humidity affects it badly (also possible). For those of you that live in humid places, what can I do to counteract the craziness? It overdried, I couldn't roll it out w/o it sticking to everything THROUGH the half pound of powdered sugar, it cracked, and when I added more shortening and rolled it out again, it tore like wet paper. Help me!
« Reply #1 on: August 05, 2008 04:41:32 PM »

Well... as a general rule of thumb heat, and moisture melt sugar... and the crazy combo of humidity is hell. haha... so it's very likely the humidity had a HUGE role. there's not much in my experience that you can do to solve the humidity problem, besides trying to keep your workspace as cool as possible, especially when you are using it the most, because of body heat.
other things that affect the texture of fondant that you might want to keep in mind are...
the more color you add the stickier it becomes
you want to have all of your work surface and tools coated in powdered sugar (or corn starch) but don't overdo it, it'll make it hard...
uhhhmmm... yeah. hopefully that helped you. haha...

"I hope we're still friends after I taser you." VM

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« Reply #2 on: August 06, 2008 11:34:30 AM »

maybe you let it cool for too long? I would microwave it for a few seconds to heat it up again. it should be more pliable then. when rolling it out, try rolling it out between two pieces of wax paper (or greased up wax paper). good luck!

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