arrgghhhhh... hi guys i am that point of fustrated... please bear with my long post, butreally really need help cause i cant afford to purchase fondant
background: i live in the caribbean which equals heat. i bake from my kitchen so i have no air conditioning and i'm a NEWBIE!
for the last week i've been trying to make my own fondant n i have been achieving NO success.
First try: Marshmallow fondant.
mixed well but when trying to roll out a sticky gooey mess, never left the table. also i am only getting big marshamallows here n dont know how to translate the amount on the recipes as they all call for mini marshmellows.
Second try: Normal fondant recipe from "thecookduke.com".
This mixture never came together at all. i was actually a crumbly mess.
so i went on the site and was reading the comments n i understood that i added too much sugar too quickly.so i made it again
Third try: Normal fondant recipe same as above
mixed well, came together as a nice ball. i wrapped it placed it in an airtight container. left it overnoght. excited to start work next morning. it was rock hard but the recipe wars u about that and tells u to microwave it for 30secs. i did this. then i tried to break pieces off so that i can knead it until pliable. it kept breaking into crumbs, and it still is breaking into crumbs, tried shortening= no luck; tried adding glycerine= no luck, tried glucose= no luck.
note the recipe calls for corn syrup which i don't get here so i used the recommended substitute of a simple syrup.
i am literally in tears..PLEASE HELP
P.S the recipe from the cook duke
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
1 kg icing sugar
2 tb water [8 teaspoons]
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.
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?
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.
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.
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!!
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.