Making Fondant....Misery :( :(

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Permalink Reply by suziq auzzi on October 29, 2011 at 11:28pm

I would say that the sugarpaste actually dried.

The recipe is a typical sugarpaste recipe. The only difference is the substitution of simple sugar syrup for corn syrup.

The function of LIQUID GLUCOSE or CORN SYRUP is to help prevent crystallization, improve the texture and help keep the product soft. The syrup won't do any of that ..

Zapping dried [or drying] sugarpaste in a microwave will melt it, not soften it, or dry it more.

Three weight-based MMF recipes ...

Basic MMF Recipe
16 ounces marshmallow
2 tablespoons water
2 pounds icing sugar

Small-Batch MMF Recipe
100 grams marshmallow 
1 tb water
2 c icing sugar

Australian Marshmallow Fondant
500g marshmallows
1 kg icing sugar
2 tb water [8 teaspoons]

 

 

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Permalink Reply by RUBY JOHNSON on October 30, 2011 at 10:04am

Hi Kim. I would use the MMF receipe above. The simple syrup wont work. Do you have any friends in the US who can send you the clear Karo syrup. This would help keep it soft. I use about a tablespoon to the mix.

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Permalink Reply by June Kowalczyk on October 30, 2011 at 2:04pm

Ok Kim

Hope I can help.  I made MMF on one of the hottest most humid days in my province ( in Canada ). Mine is just marsmallows, water, corn syrup, icing sugar.  Very simple.  I think the recipe you are using is too complicated when it doesn't have to be.

First as a substitute for corn syrup in baking I use honey, but in this case that won't work.  The reason for the corn syrup is to make your fondant more pliable.  I got great advice from a FB site "Sugar Sweet Cakes & Treats".  I tried to copy & paste for you, but it didn't work. I learned  that you add as little confectioner's/icing sugar as possible. Also since you can't get corn syrup, a few drops of glycerin would help. If you can't get that, which I think you could get at the drug store/chemist, add a good tsp of any shortening to your melted marshmallows & water.  Melt your marshmallows, have about 2 c icing sugar on a very well greased counter, dump the marshmallow mixture right into  the well of sugar. The MOST important is how it FEELS.  As soon as you feel  the fondant is soft, pliable, slightly sticky....STOP. Don't add anymore sugar.  Wrap it up immediately in plastic wrap, put in a container/plastic ziploc bag and let it sit overnight.  Better ALWAYS, to be too sticky, than firm.  You can always incorporate more sugar later if you have to.  The small bags of mini marshmallows here are 16 oz.  So ck how many oz in the large bag.  My recipe calls for about 2lb of I sugar, and I would say most people don't use anywhere near that amount.  I think I used max... 2 cups.  Another important rule for you.  Fondant HATES humidity, so after I make mine, I wrap & place in a container with a good lid.  Locks out air & humidity. 

I hope this helps.  Let me know if you make it again, as I would like to know the results. 

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Permalink Reply by Kim Washington on October 30, 2011 at 2:29pm

thanks guys for responding. i'm noting all of your advice

i will try the mmf again. 

 

June can i use the liquid glucose instead of the corn syrup?. also can i use my kitchen aid with dough hook to do the mixing?

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Permalink Reply by June Kowalczyk on October 30, 2011 at 4:31pm

Well liquid glucose is really what corn syrup is, so I am guessing yes.  I am not 100%, but when I made gumpaste awhile back, I didn't have corn syrup, but did have glucose. I used it, and it came out fine.

And the second question....NO, NO 1000 X'S NO. This is what I was doing, and had failure after failure.  When you use your KA, you just tend to add WAY too much icing sugar.  When I made it using the method I told you, on the counter, it works everytime. When you do it this way Kim, trust me, you will instantly be able to tell by the "feel" of the fondant. You will know  when it is smooth & elastic. It should also be just slightly sticky.  Oh by the way, I forgot to tell you to grease your plastic wrap  with shortening when storing. This way it won't stick to the plastic when trying to remove. Cardinal rule......Use your hands when making MMF. Grease your hands & counter well before you start.  Bonus} makes your hands smooth & soft from rubbing shortening on them.

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Permalink Reply by Nancy on October 30, 2011 at 8:20pm

Kim here is a great recipe. I use it all the time. I think it works as well as satin ice brand and isn't as soft as mmf.
Hope it works for you! ( I used it to cover both my acorn cake and tractor cake in the photo section)
Nancy


Michele Foster’s Fondant
Ingredients
1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2Tbsp. butter
2Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
Instructions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
2. Let gelatin “bloom” or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION:
CHOCOLATE – add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT – Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.

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Permalink Reply by June Kowalczyk on October 30, 2011 at 9:28pm

Nancy your recipe calls for 1 cup of corn syrup and Kim can't get corn syrup where she is.

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Permalink Reply by Cyn on October 30, 2011 at 9:43pm

I recently stumbled onto this YouTube video on making fondant, and it's fairly good--as far as the how-to info.  it's not the best video quality around, but you can see easily how to do it.

How to make Fondant from scratch

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Permalink Reply by shuswapcakes on October 30, 2011 at 10:17pm

Here's a really great fondant recipe http://www.easy-cake-decorating.com/fondant.html   I've taken pictures too of each step so hopefully it's more helpful that way.   Good luck!!  :)

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Permalink Reply by June Kowalczyk on October 31, 2011 at 9:01am

Thats a great article/video shuswapcakes.  I was trying to find something like this for Kim to post here.  What you found was perfect......& no need for corn syrup.

That's what is good about this site, everyone pitches in to help!!

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Permalink Reply by June Kowalczyk on October 31, 2011 at 9:02am

And I just ck'd r page shuswapcakes...& figured u were Canadian with r profile pic a beaver!!!!

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Permalink Reply by Tammy Owenby on October 31, 2011 at 11:51am

I am from East Tennessee in the Smokey Mountains.  I use this recipe:

1 lb marsmallows

2 lbs confectioners sugar

2-5 tablespoons water

1/2 cup shortening

Melt marsmallows with 2 tablespoons water in microwave until melted.  Mine takes 2min 30sec.   Add to stand mixer containing 2 lbs confectioners sugar.  Mix, adding 2-3 tablespoons water until mix comes togethor.

Scrape out on board coated with shortening.  work shortening in until no longer sticky.

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