This is a wonderful legacy from great grandma. The mint one at the end looked so tasty, I wanted to reach out and take it. My family recipe is for fudge using condensed milk & whatever added flavour is wanted.
At sea-level shoot for a lower temperature like 132 133F. If you cook it too hot you can always add a little bit of butter to soften it up or if you cook it too cold just throw in some powdered sugar to make it not so gooey
@@BlanchBrothersStudio Question: Aren't grains exactly what you want with fondant? The agitation induces (controlled) crystallization in the sugar syrup, and one of the recipes I got from my chef say that premade fondant can be used as a "seed" to make the process be as quick as 8 minutes (20 minutes without).
@@BlanchBrothersStudio Thank you for clarifying. After reviewing the method, I se that the "seed" fondant used is added after the mixture cools. I guess that's the difference of controlled vs. uncontrolled crystallization. We're finishing our petit fours project at school today; if I have time to make it, I'll let you know how the fondant turns out.
@@BlanchBrothersStudio I did fondant today. It turns out that kneading the fondant when it turns dry and clumpy smooths it out without adding any butter. Ideally, you use the fondant before it gets to that point. Thank you for the video; it helped me understand the method of making fondant. instagram.com/p/CRIdr6yH8rL/?
Theres nothin' like a good ol family recipe
This is a wonderful legacy from great grandma. The mint one at the end looked so tasty, I wanted to reach out and take it. My family recipe is for fudge using condensed milk & whatever added flavour is wanted.
Thanks for the great tutorial. What's your elevation? I want to be sure of the temperature to boil to at sea level. Thanks again!
At sea-level shoot for a lower temperature like 132 133F. If you cook it too hot you can always add a little bit of butter to soften it up or if you cook it too cold just throw in some powdered sugar to make it not so gooey
@@BlanchBrothersStudio Thanks! Did you mean 232° - 233° at sea level? Almost soft-ball?
@@abgates56 yes exactl. In dallas tx i cook it to 236
Use molds .
A single grain of sugar could what?
Ruin the whole batch
@@BlanchBrothersStudio Question: Aren't grains exactly what you want with fondant? The agitation induces (controlled) crystallization in the sugar syrup, and one of the recipes I got from my chef say that premade fondant can be used as a "seed" to make the process be as quick as 8 minutes (20 minutes without).
All i know is if you can feel the grains still before you remove it from the heat, the result will not be smooth...it will turn, well, grainy.
@@BlanchBrothersStudio Thank you for clarifying. After reviewing the method, I se that the "seed" fondant used is added after the mixture cools. I guess that's the difference of controlled vs. uncontrolled crystallization. We're finishing our petit fours project at school today; if I have time to make it, I'll let you know how the fondant turns out.
@@BlanchBrothersStudio I did fondant today. It turns out that kneading the fondant when it turns dry and clumpy smooths it out without adding any butter. Ideally, you use the fondant before it gets to that point. Thank you for the video; it helped me understand the method of making fondant.
instagram.com/p/CRIdr6yH8rL/?