I have to say, I LOVE my mat. Don't know how I would live without it. Almost more useful is the video showing usage. Kathy makes everything she does look so easy. I have just tried the Swiss Buttercream. Fantastic. I would love to know where you can get the point and shoot thermometer with no probe. I may be going on my Christmas list!
Use for making candy centers and icings. Directions: Easy Cream Center: 1 lb. Dry Fondant, 2 TBLS Milk or Whipping Cream, 6 TBLS Butter or Margarine. Warm liquid and butter on stove top. Stir the Dry Fondant into the mixture, then knead with your hands. Flavor and color as desired. Shelf Life: 1 year if kept in cool, low humidty environment. 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.