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A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. Stir into icing to restore consistency or use to soften fondant or royal icing. Can be used to soften dried icing colors, and when making rolled fondant.
A drop of glycerin will also revive dried-out paste colors.