rena

I would suggest a 4 day format as well. I took a class last year on gourmet confections and it was 5 days. The first 4 were all instructions and some theroy and the 5th day we did a review and packaged up all our chocolates we made which was about 24 different confections...... Rena

My experience with marshmallow is the best is 2 weeks. After 2 weeks its starts to get a bit spongy and not a fresh tasting. I've made caramet pecan patty's that have last forever so I guess it depends on the weather, humidity etc....fondant cream centers last about a month, is that something you might want to try? Peter Grewelings recipe for fondant is easy and you can add flavors like mint extracts or fresh mint and other extract and freeze dried friut powders. there are some companys out there that will send you free samples for the powders. google freezed dried fruit powders and see what you come up with.... Rena

I haven't tried the Amerfond. I made my fondant and added butter and other flavoring to make soft centers to dip. It's tricky making the fondant as you can't overcook it otherwise when it sets it can be hard as a rock. But since you used prepared fondant that may be something I may want to try. do you use it as a soft center for chocolates? and did you add any flavoring like freeze dried fruit powders? Rena