pastryani

Does stored fondant in a tub tend to separate like invert sugar does? (I guess I should first ask if it's normal for invert sugar to separate, and then toss mine depending on the answer!)

@Kerry Beal 3 extra copies, oh my! If you're looking to get rid of the extra copies, I'll take one off your hands. Please message me the amount. Thanks. p.s. - what's a "bob syrup"?

Thanks @ElainaA for the info.

@ElainaA - that is the book I used. I didn't even consult the professional one assuming they'd be the same. How funny. @Chocolot - what is the name of your book? I think I may need to get me a copy.

Dear @Chocolot - thanks for such a thorough reply. It's good to know all this info. For: #6 - I thought the thin layer of syrup during cooling was only so it could cool faster for convenience, but it seems like it needs to cool within a certain time period in order to prevent crystallization... very interesting. To answer your Q, I used the kitchen aid stand mixer on medium speed. I can't imagine beating this by hand for 10-12 minutes.

I made fondant filling today for the first time per the Greweling recipe. The first time it was a crystally mess (someone didn't read the directions that you're not supposed to agitate the syrup during the cooling process). The second time it looked like it's supposed to but it had a slight graininess. So naturally, now I have a ton of Qs and was hoping someone with more fondant experience could answer them. 1. I'll start with a very amateur/silly question: A while back I made a fluid, white minty filling with powdered sugar, water, and mint essence (essentially a glaze). It looked similar to liquid fondant but the processes to make glaze vs fondant are radically different. So... Why do people make Fondant over a glaze when the finished product seems so similar (at least to this novice) and when one is so much faster? Is it a shelf life thing? Or a consistency thing? 2. Process: What does sprinkling water on the surface before cooling do? 3. Process: The higher the temp, the stiffer the fondant becomes. If it turns out too stiff, can you "just add water" to thin it out? If the answer is yes, does it have to be boiled water? Can alcohol be added in lieu of water? 4. Process: can you put the sugar syrup on ice to help cool it down faster? 5. Process: what happens if you start whipping at too high of a temp? Does it just take longer or does it mess with the consistency? 6. Troubleshooting: The fondant is grainy... Assuming the sugar syrup was fluid with no visible evidence of crystals AND assuming there was no agitation during the cooling period, what caused the crystally mouthfeel and is there any way to fix this? 7. General: Can stiff fondant be heated/microwaved to make it pipeable? 8. General: What happens if you add cream into the mix in place of the water in the recipe? Essentially you'd be whipping a creamy caramel that had cooled to 120F. Has anyone tried this before? 9. Any tips to ensure a smooth finished product? Thanks all!

Arghh the red piping gel on the peppermint bonbon got all smudged.. Bah!! . Has it been 1 year already?!! Wow time flies when you're making chocolate (and it only takes 1 minute to temper!). For either small or large batches, the EZ has been super helpful and is my go-to method for tempering chocolate. It spoils you and I'd be lost without it - thanks Kerry for such a great machine.

Yes! Thanks Kerry - that's the one. (I think it's funny how I inverted the shape in my head, haha).

Well it's time for another round of "Name... That... Mold"!! Since you were all so helpful in sleuthing last time , I thought I'd try your collective knowledge again (but this time I only have a description). The outline of the shape is similar to this: http://www.bakedeco.com/detail.asp?id=8934, but the center had what looked like a cupid with an arrow, and there may have been some hearts in the center also. Mind you, this could all totally be a figment of my imagination , but I'm pretty sure I've seen something like this online at some point. Thanks!

If you're partially dipping marshmallows in chocolate, do you skip the coating with powdered sugar/cornstarch step so that the powder doesn't get into the chocolate? If so, doesn't the exposed part of the marshmallow get wet/stickier with time?

Thanks @blue_dolphin - I've seen this recipe before but do you think it would work with fruit juice? Would I just replace the water + sugar + glucose with the fruit juice? Also is regular powdered gelatin 250 bloom?

Gummies question: I've been trying to make "healthy" fruit juice gummies and have been playing around with the amount of gelatin to get the nice chewy texture of gummies. I tried 1 cup juice to 2 TBSP gelatin and the worms were too soft. I just tried the 1 cup juice to 3 TBSP gelatin and while the texture is better, ALL I can taste is gelatin (and the pomegranate juice flavor is really muted). Has anyone successfully made gummy bears that are chewy and don't just taste like gelatin? If so, how?!!

@SusanV. - I got mine at a local co-op/health food store. You could try your local health food store, or maybe Whole Foods. The brand I got was "Now", and if you can't find it locally, here's a link to it online: https://www.luckyvitamin.com/p-20-now-foods-liquid-lecithin-natural-phosholipid-16-oz?utm_source=googlebase&utm_medium=fpl&utm_term=NOWFoodsLiquidLecithinNaturalPhosholipid16oz&utm_content=48312&utm_campaign=googlebase&site=google_base&sc_intid=48312&scid=scplp2962149&gclid=CKHez9eL2tACFUWRfgodKwYKzg

Thanks Jim D. So there's something I'm struggling with: in bonbon making, everyone strives for a low water content (which will result in a longer shelf life). So isn't adding water to the caramel counter-intuitive? Or are caramels somehow exempt from the water content rule?

What's the best way to thin out a caramel filling for a bonbon? It's a passion fruit caramel, so is the best choice passion fruit purée, cream, or something else? Just wanted to know if there's generally a better option to use.

@JohnT - at first I was confused by your reply since I was talking about liquid lecithin for use as an emulsifier, not as pan release. But then I looked it up and it turns out lecithin is also used as a pan release agent, so I learned that today. Thanks!

@JohnT - it's stored at room temp which is around 65-70F. Should it be refrigerated?

Good to know, thanks!

Does/should/is it normal for sunflower liquid lecithin to thicken to the consistency of really thick honey? When I first got it, it was pourable. Now I have to use a butter knife to scrape it out. Is it still good?

Wow thanks everyone. I don't have a self-cleaning feature so I guess I'll have to amp up my little oven to 500F and let it go to get rid of the coating, and then follow it up with slow and steady seasoning... again! (Why isn't there a service out there that will season for you?!!) Ps - I don't use acidic foods like tomato on it, it's only for dosa (which is sour but I know people use cast iron all the time for this).

Thanks both - why does the seasoning come off like this? If im doing something that's encouraging this then I'd like to know! Also - silly question but how do I strip it? Should in use steel wool and scrub it all off? Lastly, aside from lard, what is your favorite (and quickest) way to season something like this? ATK said to use linseed/flax seed oil but I find that it leaves a sticky residue.

@Jim D. will try glucose next time @Kerry Beal I think she meant caramels she could bite into

Hi eG cooks - I have a lodge cast iron pizza pan that I have recently started to use for making dosas (Indian lentil crepes). Even though these pans are said to be pre-seasoned, I seasoned it a bit before use with oil in a hot oven. I started making dosas on it a few weeks ago. The first few times it worked well - it was by no means non-stick and I still needed a ton of oil, but eventually the dosas would come off without any marks. Recently however, the dosas are not releasing from the pan easily (despite using oil) and they have little black flecks on them (see pic below): I did a search and people said it was burnt-on food and that I should wash the pan - basically sacrificing a bit of the seasoning for a fleck-free dosa. So I washed it, but alas, the flecks and the dosas sticking to the surface persists. Also attached is a pic of the pan. Any ideas as to what's going on here?

Jim - now that you mention it, I too had a mishap when making a caramel with brown sugar. In my case, the next day the caramel had completely crystallized. Nothing was wasted as it became a most delicious addition to cookie dough, but it wasn't what I had set out to make. I figured it was just the "unrefined-ness" of the sugar that caused it, though if that's the case, I'm not sure how to avoid it if using brown sugar.

Wow, who knew?! (not me!) A friend asked me to make a "real butterscotch" with actual scotch in it (something she remembered from her childhood), so I'll have to let her know that that's not a real thing (she'll be devastated). In looking up the diffs between caramel and butterscotch, it seems that the latter is made with brown sugar and not cooked to as high of a temp. I'll try it out, and will likely still add booze to it and call it butterscotch - I'm guessing she'll get over it.