I bought The Mat for my very first try with fondant and it was amazing.
The fondant was perfect on the 8-inch round cake, no bubbles, no ruffles, no ridges. The Mat is a must for anyone working with fondant, amateur or professional. Why complicate matters when there's such a simple, fool-proof tool! I am a self-taught lifelong hobbyist but I strive for professional-level results and I am glad I bought The Mat for my first time working with fondant.
Glucose is very thick corn syrup 1 pound of glucose is about 1 1/2 cups Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.
Used to make smoother cordial fondant centers. Typically added to fondants or candy centers before dipping. A natural enzyme derived from yeast converts sugar (sucrose into invert sugar, thereby preventing crystallization of sugar in finished candy).