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Quick question on making marshmallow fondant

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Joined: Dec 9, 2005


Posted to Thread #12357 at 8:19 pm on Oct 22, 2008

I'm going to try and make the fondant described above (oof the page already?) and I was wondering why it said to use Crisco instead of butter. Probably something to do with the melting point and stabillity, but I don't have any and never use it.

Would there be a problem using butter instead? I can't imagine it would make a differrent in the taste.


How did the fool *get* his money?!

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