I've made fondant using the recipe in Greweling at Home countless times with no problems. I cooked the sugar to 236F as per the recipe, but while mixing the fondant, it turned very dry and crumbly. I let it mature overnight before trying to make thin patties. When I tried to melt the fondant for thin patties it was very difficult to melt. It didn't start to melt until about 140F and at 170F was still way too thick to use. I couldn't push the temperature any higher since I wanted to add invertase.
Any ideas as to what happened to my fondant?
What Happened to My Fondant?
Started by
cmflick
, Jun 16 2012 06:02 AM
2 replies to this topic
#2
minas6907
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- participating member
- 489 posts
Posted 16 June 2012 - 08:14 PM
You can add additional liquid at 160 f. Try thinning it out at that temp to a pourable consistency, and check the texture after they set up.
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#3
cmflick
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- participating member
- 197 posts
Posted 17 June 2012 - 04:33 AM
Thanks for the tip!
I figured out yesterday that my new candy thermometer is woefully defective. It responds very slowly to temperature changes and hence what I thought was 236F was more like 246F! I checked the thermometer vs. the an old thermometer and found that the new thermometer lags the old one as temperature rises by anywhere from 8 to 12 degrees. Once it reaches a constant temperature, e.g., boiling water, it's fine. I'm blaming the weird fondant on overcooking the sugar.
I figured out yesterday that my new candy thermometer is woefully defective. It responds very slowly to temperature changes and hence what I thought was 236F was more like 246F! I checked the thermometer vs. the an old thermometer and found that the new thermometer lags the old one as temperature rises by anywhere from 8 to 12 degrees. Once it reaches a constant temperature, e.g., boiling water, it's fine. I'm blaming the weird fondant on overcooking the sugar.
