Marshmellow fondant issues
I'm wondering if I am doing some thing wrong with my MMF. The recipe I use is 1 (16oz) bag of mini marshmellows (my Kroger carrys both the 10 & 16 oz & I make sure to get the 16 oz) 5 TBSP water & melt in microwave 30 sec at a time. Then add 1 TSP vanilla extract & 1/2 of a 2 lb bag of poweder sugar, then I pure the rest of the sugar on the table & mix it all together, I do use a little bit of crisco to help keep it from sticking. then I wrap it a couple of times in plastic wrap & will let it set couple of days till I need it. But to me it always seems too stretchy, so as I use it I always end up adding more powder sugar to it to help stiffen it up. I've kinda gotten to where I"d rather not use it, & just use the premade, but I think the MMF tastes so much better. I'm wondering if I might be doing something wrong for it to turn out like pizza dough, its seems that stretchy.
Replies to This Discussion
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Permalink Reply by Jennifer Ponder on
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Thank you Patricia, I will definetly have to try that.
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Permalink Reply by Karen Marie on
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This is the recipe I use with very good results but I add all the powdered sugar except 1 cup and use a dough hook to mix in my mixer, then I knead in the rest...I got this from Edna De La Cruz:
Marshmallow Fondant with Lemon Juice
Ingredients:
16 oz. mini marshmallows
2 Tbsp water
1/4 tsp salt (optional)
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
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Permalink Reply by shay smith on
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Hi Karen now i dont want to use the Wiltons fondant i heard MMF taste better so can i color the MMF as I can the fondant ?
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Permalink Reply by Virginia M on
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I agree with Patricia, from the one MMF I did it only called for 2 tbsp of water, not 5, so to me that would be a big issue and then adding flavor is just more liquid. The one that was posted of Edna's, it reminds me of another one on Cake Central (were I got the 2tbsp one) and a lot of people said it is really good also. It uses Lemon juice which I am told helps cut the sweet. I am a WMI and personally I only use the wilton brand for my classes, of course I don't use fondant much period but know I will evenutally. The Wilton has gotten way better from what students and others have told me compared to how nasty it was even a year ago. But I think it is too opaque when covering chocolate cakes if you don't put much buttercream under it.
Hope any of this helps.
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Hi Shay!
MMF tastes awesome and you can color it just like any other fondant....use gel colors not liquid...or you can add color when you are mixing it if you need a whole batch colored. It is real rolled fondant made with eggwhites, sugar and gelatin...which is what marshmallows are.....it just seems easier to me to make instead of the other recipes I have used.
Also the amount of powdered sugar is approximate...just get a 2 lb bag and add 7 cups to the mixer...then add in extra if you need it...it will depends on how humid it is that day.....
shay smith said:Hi Karen now i dont want to use the Wiltons fondant i heard MMF taste better so can i color the MMF as I can the fondant ?
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