Hi, I have recently seen a range of truffles using fondant and margarine in their ingredients list.
I have seen glucose and invert sugar used in making a ganache before, but fondant - I had never heard of using this.
I would imagine the margarine is used to keep the cost down, rather than using butter.
Anyone have any thoughts on using these types of ingredients in a ganache? I was pretty shocked to be honest.
I've never seen it, but that doesn't mean it doesn't happen! Margarine and Fondant in truffle centers sounds kind of gross actually. Definitely not for me!
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