soap-related baking question

[grumpy_owl]

I'm making a fruitcake -- quiet, haters! Mine is delicious -- and I need fondant, which calls for glycerin. Is the vegetable glycerin from soap supply companies like BB and NG food-safe? No one actually eats fondant, but still...

 

[new12soap]

Nope.

Well, the glycerine is probably food safe, but the storage and packaging facilities they use are not. Most of them say not to use them in food products.

 

[grumpy_owl]

Okay, thank you! Nothing wrong with a nice poured fondant, anyway.

 

[Susie]

I love home made fruitcake that does not include all the candied stuff. I like it with mincemeat, nuts, and dried fruit like raisins, dates, and apples. I still have my grandmother's recipe here somewhere.

 

[snappyllama]

I thought I was the only person on the planet that adores fruitcakes... the traditional mincement/dried fruit kinds, the day-glo 1950's candied fruit ones, the dry ones (pouring a little whiskey over them turns them into something divine)... I'm not picky. Feel free to send any unwanted ones my way.

I second the thought that soap supply places sell typically food-grade items, but they don't handle them for food safety. It's probably best to buy what you need from a grocer rather than risk eating contaminated products.

 

[cmzaha]

I'm making a fruitcake -- quiet, haters! Mine is delicious -- and I need fondant, which calls for glycerin. Is the vegetable glycerin from soap supply companies like BB and NG food-safe? No one actually eats fondant, but still...

I Love Fruitcake!! and I like all the candied fruit especially citron

 

[IrishLass]

My hubby loves fruitcake. Me? Not so much, blech! Although I must say that the one Susie described sounds like it would be a fruitcake that I could actually like! All the ones I've ever tried so far were the ones with all the candied stuff.


IrishLass

 

[JustBeachy]

Apparently there are a bunch of us closet fruit cake lovers. I don't even like most cakes, cookies etc. but I love me some good fruitcake.

 

[Susie]

I do not like any cake with frosting, and darn few others. I adore fruitcake. And my grandmother's recipe is huge, I will have to do some serious divisions to get it to a reasonable size.

 

[PinkCupcake]

I have a great fruitcake recipe. Just use your favorite pound cake recipe, and add dried fruits & nuts equal to the weight of the batter. I usually bake it in loaf molds, using the pound cake recipe as a guide. When it's done, I brush it frequently with rum syrup (boil together sugar & water; add rum to taste), wrap it tightly, and refrigerate for at least a couple of weeks before serving. Don't skimp on the rum.

 

[new12soap]

Personally I find almost any recipe is improved by the directive "Don't skimp on the rum"!

 

[JustBeachy]

Personally I find almost any recipe is improved by the directive "Don't skimp on the rum"!

LOL, best post on the thread. Hands down.

 

[grumpy_owl]

Mine is a simple brown-sugar cake with lots of dried cherries, apricots, pecans, citron peel, grated apple, candied ginger, and the secret ingredient--booze. It cures beautifully, and the fondant is used to cover it in white with a big red poinsettia. A slab of that dipped in scotch while reading a good mystery or knitting on a winter's night...that's luxury living.

 

[DeeAnna]

If a fruitcake is something like PinkCupcake's, GrumpyOwl's, or Susie's recipe -- moist and flavorful with real nuts and fruit, I'd eat it happily. If the "fruit" is more like glowing bits of stuff rescued from ground zero in a 1950s nuclear blast ... eeeewwww!!!!! No thanks!

 

[houseofwool]

Personally I find almost any recipe is improved by the directive "Don't skimp on the rum"!

So very true!

 

[JustBeachy]

If a fruitcake is something like PinkCupcake's, GrumpyOwl's, or Susie's recipe -- moist and flavorful with real nuts and fruit, I'd eat it happily. If the "fruit" is more like glowing bits of stuff rescued from ground zero in a 1950s nuclear blast ... eeeewwww!!!!! No thanks!

See but this is where Grumpy's comment rings true, though I 'd prefer some cognac. Dip that radioactive waste in some fine cognac and it's all better now. Then after a few bites, you can just ditch the cake and have another snifter. :razz:

 

[Susie]

My grandmother's recipe was made with cocoa, tons of spices, and no booze. Southern Baptist folks, you know. Sorry about that.