Home Made MMF Mishap
16 oz marshmellows
5 tbsp water
1 tsp of clear vanilla
2 lbs of powder sugar
my quesiton is if the fondant is too soft does it need more marshmellows or sugar? one came out fine the other too soft, i've wrapped them twice in plastic & will check them later, but even 5 mins after making the last batch i could really tell something was wrong with the 2nd batch. Any suggestions? Thanks
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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I think it needs more sugar. Just keep kneading it in until you get the consistancy you want. That's what it said on the video I watched, so that's what I did when I made mine.
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Permalink Reply by Tara's Cakes on
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I totally agree with Kathy. Good Luck.
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Permalink Reply by Sharon on
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Jennifer you can add more confectioner sugar or cut back on the water...I use only 3 tablespoon of water....good luck with it.
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Permalink Reply by Theresa Happe on
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It's actually easier to err on the side of it being too soft, because you can always knead in more sugar. It's much harder to get the consistency right when it's too firm. I don't add all the sugar called for when making it. I always end up adding more after it sets up.
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Permalink Reply by Melissa Webb on
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I agree with Sharon and Kathy, knead in more sugar. And I only use 3T of liquid to start (part water, part flavor), then when it's mixing, if it's too dry I add more water drop by drop until I get it where I want it.
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Permalink Reply by Sherry Qualls on
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The recipe I use calls for 2 tblsp of water, I always add 1 tblsp corn syrup and up to 2 teasp flavoring. One thing to consider is carefully is to check the weight of your marshmallow bag...alot of companies are phasing out 16 oz bags and going with 10.5 oz bags...I have found both sizes in the same stack at my local grocery store. If you used a 10.5 oz bag, that could account for the soft MMF.
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That's a good point Sherry. I found that out the hard way. Had one failure and couldn't figure it out. Bought the stuff to try again and realized that the previous bag was smaller. I've never tried the corn syrup. Does it help with elasticity? Is the addition of the corn syrup at all affected by humidity? It gets pretty humid where I am, which is why I only make MMF, I seem to be able to get it to work no matter what. Other recipes seemed too testy in the humidity. Personal preference I guess.
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Permalink Reply by Jennifer Ponder on
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Thank you all for the help, I really appreciate. After I made them I put the softer batch in the fridge over night, & i think thats all it needed. I think I just freaked out when right after making them, they both felt completly different & I made them exactly the same way. Yeah, I know about the 2 different sizes of marshmellows, I have a scale I use, so I was good there. Thanks again everyone.
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Permalink Reply by Kentastic Cakes on
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I used this recipe for the first time today. I also made 2 batches. I am overall very happy with the consistency using just the 2 tablespoons of water. But, I used a little less sugar than called for. One thing I have noticed is compared to boxed fondant, my MMF is a bit more difficult to color. I don't know if I should add another tablespoon of water when adding the color or maybe a bit of corn syrup. I did color it. But, it just seemed to take a lot more kneading.
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Color the marshmallow at the melted stage, before adding the powdered sugar
or if you are just coloring a small amount, soften the fondant in the microwave for a few seconds (not too long, hot marshmallow is "ouch"..ask me how I know) and then knead in the coloring.
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Permalink Reply by shuswapcakes on
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I find It also helps if you stick your fondant in the fridge for about 20 minutes, makes it much easier to work with.
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