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Okay so I thought I had nailed making my own MMF, but after I let the fondant rest for the 12 hours it was supposed to, the consistency changed completely.  So here is the recipe I used....

16 oz. marshmallows

6 cups powdered sugar

1 Tbls. walter

1 tsp. vanilla extract

1 Tbls. Corn Syrup.

 

So I greased up the bowl and the spoon, poured the marshmallows, water, corn syrup and extract into the bowl microwaved in 30 second intervals for one and a half minutes...stirred well and add one cup at a time for three cups and then took the remaining three cups and put on a counter top and then poured out the marshmallow mixture and kneaded in the sugar.  So after I did this the consistency was exactly right and I was so excited that I had finally mastered making fondant.  I greased it up and wrapped it in saran and then put in zip top bag to let it sit for 12 hours...and then when I unwrapped it, it looked like in the video I attached.  Can someone please help me.  I love working with fondant, but want people to like the way it tastes instead of peeling it off.  I have had this trouble before and have gotten so much advice as to what to do, but none of it worked.  I have tried several recipes...still not right.  Can someone please solve this for me I am desperate.  I have two cakes next week that I would like to make fondant for. 

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*****So after I did this the consistency was exactly right and I was so excited that I had finally mastered making fondant.****

This is your issue. Always stop kneading in sugar BEFORE it is the consistency you want. During the resting stage it will firm up more. I make my own fondant also (not MMF though) and learned this lesson the hard way.

You should be able to add a little corn syrup to what you have to get it right again. Knead it in small batches and then combine it all.
I think I did not explain it properly...after I had kneaded in the remaining three cups the consistency was perfect. Then I wrapped it up excited it was right this time only to unwrap it and discover what was in the video. The MMF right now is soft and shiny and will not hold a shape, it melts when you roll it out and try to put it on a cake.

Deah Aldridge said:
*****So after I did this the consistency was exactly right and I was so excited that I had finally mastered making fondant.****

This is your issue. Always stop kneading in sugar BEFORE it is the consistency you want. During the resting stage it will firm up more. I make my own fondant also (not MMF though) and learned this lesson the hard way.

You should be able to add a little corn syrup to what you have to get it right again. Knead it in small batches and then combine it all.
Melissa - I can't play the video. Can you tell me about the consistency after it rested - too firm and breaking would be my guess.
Melissa,
You should really try Sherry Quall's recipe and follow her instructions. It works PERFECTLY for me each and every time! You can even look at my pictures to see how it looks! You don't even have to use chocolate if you don't want too. I did it without chocolate the first time to make my red, white and blue cake first cake. Then most recently I made it with chocolate and split it to make my pink and purple cakes for my b-day cake.

Here is the link to the tutorial. And I didn't use it until 24 hours later!!! Each time I even had plenty of leftover because I use a very thin layer of fondant on my cakes - it is still beautiful. I just don't know how long it will lasts for being okay to eat. So I will play with it and practice fun designs to learn more how to use fondant with my excess, not for consumption.

I know this will work for you like a dream each time!!!

http://docs.google.com/present/view?id=ddhwqp45_0dmxpwbf5
Melissa,
Have you tried the basic MMF recipe
1bag 10.5 oz mini marshmellows
4 tblsp water
crisco to grease bowl and mixer if you use one
1 2lb bag powdered sugar

put mm in greased bowl heat in microwave 1 min
stir mixture when done then add sugar cup or two at a time
knead or put in Kitchenaid mixer
when mixture meets the texture you want
put in saran wrap in smaller portions 1/2 pound or 1/4 pound

when it cools I use it right away with lots of crisco on my hands and working area
BTW I mostly make MMF 3d figures and I have had them last 2 months or more as long as they are stored in an airtight container or big zip lock bag
good luck hope it works
Nancy Hinds
I think your powdered sugar should have been 8 cups instead of 6 seems this is what through you off!Just a thought!
Well you know the recipe I used is Sherry's recipe! It did not work for me. Were you able to view the video?

Stampinsher said:
Melissa,
You should really try Sherry Quall's recipe and follow her instructions. It works PERFECTLY for me each and every time! You can even look at my pictures to see how it looks! You don't even have to use chocolate if you don't want too. I did it without chocolate the first time to make my red, white and blue cake first cake. Then most recently I made it with chocolate and split it to make my pink and purple cakes for my b-day cake.

Here is the link to the tutorial. And I didn't use it until 24 hours later!!! Each time I even had plenty of leftover because I use a very thin layer of fondant on my cakes - it is still beautiful. I just don't know how long it will lasts for being okay to eat. So I will play with it and practice fun designs to more how to use fondant with my excess, not for consumption.

I know this will work for you like a dream each time!!!

http://docs.google.com/present/view?id=ddhwqp45_0dmxpwbf5
The recipe called for only three and I added more to try to fix it and it did not work so I would say that is not it either. Thanks for the suggestion though.

JACQUELINE MARTIN said:
I think your powdered sugar should have been 8 cups instead of 6 seems this is what through you off!Just a thought!
I have not tried this yet, but I am willing to give it a try. Thank you for your help. I will do this tomorrow and let you know how it comes out.

Nancy Hinds said:
Melissa,
Have you tried the basic MMF recipe
1bag 10.5 oz mini marshmellows
4 tblsp water
crisco to grease bowl and mixer if you use one
1 2lb bag powdered sugar

put mm in greased bowl heat in microwave 1 min
stir mixture when done then add sugar cup or two at a time
knead or put in Kitchenaid mixer
when mixture meets the texture you want
put in saran wrap in smaller portions 1/2 pound or 1/4 pound

when it cools I use it right away with lots of crisco on my hands and working area
BTW I mostly make MMF 3d figures and I have had them last 2 months or more as long as they are stored in an airtight container or big zip lock bag
good luck hope it works
Nancy Hinds
It was breaking, but it was not firm at all...it was soft and when I put it in a ball and then set it on the counter it spread out and became a flat disc.

Deah Aldridge said:
Melissa - I can't play the video. Can you tell me about the consistency after it rested - too firm and breaking would be my guess.
I can't seem to watch the video either, hmmm. As for fixing what you have there already.....Has it been colored?? It's sounds too soft, that what mind does when it's too soft (or I've colored it with alot of coloring), add some more PS to it & I hope that will help it. (I hate to see you have to throw it out)
I did not color it at all...and I have tried to add more powdered sugar, but it does nothing to the texture of it.

Tara's Cakes said:
I can't seem to watch the video either, hmmm. As for fixing what you have there already.....Has it been colored?? It's sounds too soft, that what mind does when it's too soft (or I've colored it with alot of coloring), add some more PS to it & I hope that will help it. (I hate to see you have to throw it out)

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