I recently made my first batch of Marshmallow Fondant. What I’d like to know is how to get it to stiffen up like store-bought rolled fondant without hardening it too much. Is using cream of tartar or gum tex a good idea? Or do you have a better suggestion?
- from Chicago, IL
If rolled fondant is too soft, add more confectioners’ sugar. For a fondant with extra body and pliability use the extra-firm rolled fondant recipe:
1 to 2 teaspoons Gum-Tex
24 oz. Ready-To-Use Rolled Fondant
Knead Gum-Tex into fondant until smooth. Store in an airtight container or tightly wrapped in plastic.
Return to Rolled Fondant questions
The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.