This fondant made using this recipe will last up to a week if you keep it refrigerated in an air tight container.
500 Grm - Icing Sugar
2 Tbsp Corn Syrup (you can substitute sugar syrup if you really cannot find corn syrup)
1 Egg White
Sift the Icing sugar to remove any lumps and impurities
Make a well in the middle and pour the corn syrup and egg white in it
Knead it well such that it forms a smooth and silky texture
When working with fondants, always remember to take what you require in small quantity. This is because fondants tend to dry out quite easily which makes them difficult to handle.
500 Grm - Icing Sugar
2 Tbsp Corn Syrup (you can substitute sugar syrup if you really cannot find corn syrup)
1 Egg White
Sift the Icing sugar to remove any lumps and impurities
Make a well in the middle and pour the corn syrup and egg white in it
Knead it well such that it forms a smooth and silky texture
When working with fondants, always remember to take what you require in small quantity. This is because fondants tend to dry out quite easily which makes them difficult to handle.
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