ganachegirl

I believe that the reason for the loss is that the oils (either from fresh leaves or bottled) simply loses whatever volatile elements that bring the distinctive flavor simply dissipate over time. I wonder if it makes a difference whether those flavorings are mixed in when the fondant is being stirred, or after it's been formed. I actually make plain fondant and then knead in whatever flavorings we use. We haven't had any loss of flavor but I admit we've also frozen them when we make them ahead. I'll need to keep some of those at room temperature for a few months and see what happens. It does make sense that volatiles would dissipate over time. Anyway, thanks for the water activity information!

Ah, great! At room temp? I will divulge our "secret" recipe by revealing that these are cherry cordials so they also have preserved cherries inside (and therefore some good flavor even if the mint goes away). I'm guessing that won't make a difference, shelf-life wise, but again, all comments are welcome. We've never kept anything but caramels around at room temp for over a few weeks.

Thanks Diana! I could never find a shelf life indication for fondant in his book. I'll have to look again. I was thinking the same thing about sugar saturation, so maybe I'll just calm down Looking forward to seeing any other comments.

Hi all, I recently made a fresh-herb fondant (handmade fondant plus invertase) and am wondering about shelf life. I used the mint fondant approach from Greweling's book but I couldn't find any additional information, just how to make it. It's lovely, but I'm worried about how long I can have these hanging around, especially at room temp. Any experience out there? I searched the forums and noticed that one person had made a fresh mint fondant but was worried about the same thing and strained out the mint. Thanks! Jennifer