BEST EVER HOMEMADE CHOCOLATE MMF
I HAVE ALWAYS WANTED TO MAKE CHOCOLATE MMF. I HAVE A GOOD BASIC RECIPE FOR HOMEMADE FONDANT, SO I KNEW I JUST HAD TO PLAY WITH IT TO GET WHAT I WANTED
I PURUSED THE INTERNET, SEARCHING. THANKS TO "MrsNancyB1" ON CC WHOSE RECIPE FOR CHOCOLATE MMF I LIKED BEST. I TOOK IT, USED MY BASIC RECIPE WITH HERS, TWEAKED IT, AND CAME UP WITH A WINNER.
MADE THIS RECIPE FOR THE DAISY CAKE I POSTED. IT WAS POSITIVELY YUMMY. HERE IS MY RECIPE.
1 16 oz. BAG MINI MARSHMALLOWS
2 TBLSP CHOCOLATE SYRUP
2 TBLSP CORN SYRUP
1-2 TBLSP FLAVORING OF CHOICE...I USED CAPPUCCINO
3 TBLSP COCOA DUTCH COCOA IF YOU CAN GET IT
RESERVE 1 TBLSP COCOA FOR KNEADING INTO FONDANT
3-4 CUPS ICING SUGAR...I ONLY USED 2 1/2 CUPS AS IT WAS VERY HUMID. DEPENDS ON THE WEATHER THE DAY YOU MAKE IT
ADD THE SMALLEST AMOUNT OF ICING SUGAR FIRST, THEN ADD A HANDFUL AT A TIME. iF YOU ADD TOO MUCH ICING SUGAR, IT BECOMES VERY DRY, QUICKLY. THIS IS WHY I USE MY HANDS TO MAKE THIS AND NOT MY KITCHEN AID MIXER. YOU TEND TO ADD TOO MUCH ICING SUGAR WHEN USING YOUR MIXER BECAUSE YOU CAN'T TELL THE FEEL OF THE FONDANT. I KNOW THIS FROM EXPERIENCE. WRECKED A FEW HOMEMADE BATCHES BEFORE I FIGURED THIS ONE OUT.
GREASE YOUR WORK SURFACE WELL WITH SHORTENING....CRISCO
USE A GLASS BOWL AND GREASE WITH SHORTENING SO REMOVING THE STICKY MIXTURE WILL BE EASY. YOU CAN ALSO USE A POT ON TOP OF YOUR STOVE IF YOU DON'T HAVE A MICROWAVE. IT IS NASTY TO TRY AND REMOVE THIS FROM A PLASTIC BOWL.
PLACE 2 CUPS OF ICING SUGAR ON GREASED SURFACE AND CREATE A WELL IN THE MIDDLE TO POUR YOUR MARSHMALLOW MIXTURE INTO. GREASE YOUR HANDS WELL WITH SHORTENING BEFORE YOU BEGIN TO KNEAD THE FONDANT
PLACE MARSHMALLOWS, CHOCOLATE SYRUP, & CORN SYRUP IN A GLASS BOWL. NUKE IN THE MICRO 1-2 MIN.
REMOVE, STIR WITH A METAL SPOON. ADD YOUR FLAVORING AND 2 TBLSP OF COCOA, WORK FAST STIRRING MIXTURE THEN QUICKLY SCRAPE MIXTURE INTO THE WELL OF ICING SUGAR.
WITH WELL GREASED HANDS BEGIN INCORPORATING THE ICING SUGAR INTO THE MARSHMALLOW MIXTURE. WHEN FONDANT IS JUST SLIGHTY TACKY, ADD THE LAST TBLSP OF COCOA AND KNEAD INTO FONDANT.
THIS MAKES THE FONDANT DARK, RICH AND CHOCOLATEY. YOU COULD ADD MORE COCOA, BUT TOO MUCH WILL MAKE THE FONDANT DRY, SO BE CAUTIOUS. YOUR FONDANT SHOULD BE SLIGHTLY TACKY, BUT NOT STICKY. WRAP YOUR FONDANT IN A GRESED PIECE OF PLASTIC WRAP AND PLACE IN A ZIP LOC BAG OF CONTAINER
THE FONDANT SHOULD REST FOR A COUPLE OF HOURS TO OVERNIGHT FOR BEST RESULTS. I USED MINE THE NEXT DAY, AND FOUND IT A TAD DRY. I ADDED ENOUGH SHORTENING UNTIL I FELT IT WAS SMOOTH ELASTIC/PILABLE. WHEN YOU ROLL OUT A TEST PIECE, THERE SHOULD BE NO CRACKS IN THE FONDANT. IF THERE IS, JUST ADD MORE SHORTENING.
THIS WILL COVER A 10"/3" TO 12"/3' CAKE. YOU WILL NOT HAVE MUCH LEFT OVER.
ENJOY. I HOPE YOU LIKE IT AS MUCH AS I DID.
:o)
TIPS} 1.WHEN ROLLING OUT THIS FONDANT, USE COCOA INSTEAD OF ICING SUGAR. THEN THERE WILL BE NO TELL TALE WHITE MARKS LEFT ON THE FONDANT FROM ICING SUGAR TO SPOIL THE LOOK
2. THIS FONDNAT WILL FREEZE. JUST BRING TO ROOM TEMPERATURE AND RE-KNEAD TO USE
Comment
-
Comment by art deco cakes by galidink on June 13, 2012 at 7:44pm
-
NOI HAVE NOT , lol what is that ?
-
Comment by June Kowalczyk on June 13, 2012 at 5:02pm
-
I said to Martin & Katy that I should have posted metric ants Gail as we do have a lot if European cakers on this site. I forgot that. Think I will post this under recipes on CC & I will include metric. It isn't hard to convert for me cause we use both here in Canada. But the types of "food", well like you say Gail, different names, or they don't have that product at all.
Ever heard of Marmite?? Bet you haven't!!
-
-
WE DONT ALWAYS RELIZE THE DIFFRANCE ! IN DIFFRANT COUNTRYS , ! I WAS ASKED WHAT IS INSTANT PUDDING ! WHEN I TOLD THEM THEY SAID THEY CALLED IT SWEET = SOMETHING , BUT THATS THE DIFFRANCE IN OTHER COUNTRYS ! NO BIGGY WE ALL HELP EVERY 1 , WHAT ONE DUZ NOT KNOW MOST LIKELY SOME ONE WILL HELP UP IF THEY KNOW IT , THAT WHY CWB IS AN AWESOME SITE !
-
-
COOL
-
-
Sorry Katy
I had 2 appts today & just got home. Guess this info will be too late.
Marshmallows: 16 oz= 454 gms
1 cup/ 8 oz icing sugar= 227 gms
If you get 454 gms, makes no difference if marshmallows are large or small.
Chocolate syrup here is Nestlé, or whatever brand you can get for a good price. I often get the store brand. It's the same ingredients, but cheaper price.
-
-
no you need 1 10 oz bag- and 6 oz of another bag to make 1 lb
-
Comment by Katy Nott on June 13, 2012 at 1:52pm
-
Thanks Linda. That's a heck of a lot of marshmallow! Maybe I have the cup equivalent wrong - I thought 2 cups would be about 1lb of icing sugar, but maybe not?
-
-
OH BY THE WAY I THINK THAT LorAnn's flavors are yucky ! i had the chocolate eww , gave it away ! never got any more , it taste fake ! yuck
-
-
SINCE I STOPPED SMOKEING 1 &1/2 YR'S AGO I GAINED 20 LB'S I CANT GET MY BUTT IN MY MANY BEAUTIFUL JEANS , EEERRR
-
Comment by Linda Wolff on June 13, 2012 at 12:09pm
-
I'm not sure either, Katy, but most mmf call for 16 oz. of marshmallows, and like Goreti, I buy the big ones if I can't find the minis too. It won't make any difference at all.
Gail, you need to lose weight like you need a hole in the head! You are skinny! lol
June, the cappuccino flavoring I have is icky tasting by LorAnn oils. What brand do you use?
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!
Join Cake Decorating Community - Cakes We Bake