More Helpful Hints

Working with Fondant

  • To color white fondant, use a paste color and knead the fondant until desired shade.
  • When using the fondant embosser, you should brush the assembled roller with shortening for easy release.
  • Before covering cakes with fondant, they must be lightly iced to seal in moisture and to help fondant stick to the cake.
  • Use a smooth surface for rolling fondant. A nonstick mat can serve as your workstation.

Using Confectionery Coatings
  • Don't rush the melting procedure - you can ruin the coatings through overheating. Also, water is dangerous to coating. Drops of water can make the coating seize and you will have to throw it out!
  • To color confectionery coating, do not use liquid food color as it contains water; instead, use powdered food color or oil-based candy colors. Flavors (extracts) or colors containing water will thicken the coating.
  • Spoon the melted coating into dry molds. Tap the mold gently to remove any entrapped air bubbles. Place mold in freezer for a few minutes to set the coating.

Creating Hard Candy
  • Working quickly and efficiently is important in cooking and molding hard candy. It is important to have everything assembled and ready for most efficient use of time.
    • Arrange your countertop so you have all utensils and ingredients within fast reach.
    • Keep paste colors and toothpicks near the stove for quick addition.
    • Have flavors available near stove.
    • You may want to have waxed paper or spoon holder ready for laying down sticky spoons or thermometer.
  • Hard candy may not harden on rainy or humid days. You may want to use Humi-Sweet instead of the corn syrup in your recipe to prevent sticky candies.
  • Thermometer Calibration for High Altitudes. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F. (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.
  • Prepare a lightly oiled cookie sheet to pour any extra candy syrup after molds have been filled.

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