Fondant Made From Dry Fondant
Why does my fondant made from dry fondant become sticky and unusable?
My recipe calls for...
- 1/3 cup soft butter
- 1/3 cup white corn syrup
- 1 tsp. vanilla
- 1/2 tsp salt
- 1 lb fondant sugar
Mix ingredients together, then add fondant sugar. When all are mixed I hand knead into a ball, add flavour and color.
The problem lately is that when kneading the fondant has become sticky and unusable.
I tried cooling in fridge but it is workable for only a few minutes.
The curious thought on this is that it just started about 2 months ago. We have been making the fondant for over 1 1/2 years without any changes in environment or brands of ingredients.
I'm not a big fan of fondant, so I haven't used it myself much. My first thought would be that it may be a humidity issue. Is that a possibility?
I did look around for the answer for you and what I could find is that if your fondant is too sticky while kneading, you just need to keep adding a little more powdered sugar until it isn't. In your case, that may be the fondant sugar.
I'm hoping by posting your question maybe someone else who is more familiar with fondant making will see it and help you out with further suggestions.