Issues with (MMF) Marshmallow Fondant
Replies to This Discussion
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Permalink Reply by Linda McClure on
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I only do fondant covered cakes and have used a traditional fondant recipe for years. I have just recently used MMF and have had great success. The recipe is as easy as 1,2,3! 1 pound of mini marshamellows, 2 pounds of powdered sugar and 3 tablespoons of water. Add the water to the marshalellows and melt in the microwave. Pour the liquid mixture in your mixing bowl and pour the powdered sugar on top. Mix with your bread dough attachment. Place the mixture in a greased plastic bag and let rest overnight. You can freeze it for long term storage. When ready to use, warm it slightly in the microwave, work in the shortening from the storage bag and start kneeding it. You can roll as thick or as thin as you want it to be.
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Permalink Reply by Kevin Jackson on
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Thanks for the help Linda. I'll be sure to try your recipe next time and see if I have better luck with it. Just not sure what went wrong with mine. I have used my recipe before on two or three occasions and have never had the kind of trouble I had the other day. It almost seemed like it was just to dry to smooth out while kneading.
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Permalink Reply by Eileen S on
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Kevin - I've noticed issues with my MMF lately too! It's either too sticky or it falls apart. I'm beginning to wonder if Kraft changed the formula on its mini marshmallows, because that's the only brand I use. I'm wondering if they are using more cornstarch or something. I have noticed that it works better if I knead in some shortening when it's too dry. Hope that helps!
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Thanks Eileen, I tried adding just a drop or two of water, but it didn't help if I have any problems with it later, I will try the shortening. I knew that you could add shortening to regular rolled fondant but not the mmf, so thanks again for the info.
Eileen S said:Kevin - I've noticed issues with my MMF lately too! It's either too sticky or it falls apart. I'm beginning to wonder if Kraft changed the formula on its mini marshmallows, because that's the only brand I use. I'm wondering if they are using more cornstarch or something. I have noticed that it works better if I knead in some shortening when it's too dry. Hope that helps!
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Permalink Reply by Denise M. Fox on
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Sounds like you either 1.) put too much powdered sugar in it. 2.) didn't microwave it for a few seconds to warm it up before trying to work with it o r didn't work a bit of solid shortening into it to improve the elasticity. My recipe calls for a large 16 oz. bag of mini marshmallows, one 2 lb bag of confectioners sugar and about 1/3rd cup of water. Also, when you store it, use solid white shortening to grease the inside of the bag you put it in then squeeze out all the extra air and close it securely.
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Permalink Reply by candy densmore on
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Shortening would be what I would suggest.... Weather change in climate has alot to do with as well.... I started using the Homemade MMF in October of last year and I saw a difference when I got to the Colder months and then again in the summer months. You can also add 1 TBSP of karo syrup in the melted marshmallows, it helps out so much in being pliable. It makes it satiny. Hope we helped.
Candy Densmore
candycakes
Kevin Jackson said:Thanks Eileen, I tried adding just a drop or two of water, but it didn't help if I have any problems with it later, I will try the shortening. I knew that you could add shortening to regular rolled fondant but not the mmf, so thanks again for the info.
Eileen S said:Kevin - I've noticed issues with my MMF lately too! It's either too sticky or it falls apart. I'm beginning to wonder if Kraft changed the formula on its mini marshmallows, because that's the only brand I use. I'm wondering if they are using more cornstarch or something. I have noticed that it works better if I knead in some shortening when it's too dry. Hope that helps!
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Permalink Reply by RUBY JOHNSON on
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Yes, its a hit and miss for me too. I also use about a teaspoon of the Karo syrup, it helps to loosen it up a bit.
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Thank you all so much, for all the input and ideas. I didn't know you could add shortening to mmf. Either the cornsyrup or the shortening should clear up my troubles. Thanks again to all who helped out!!!!!!
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Permalink Reply by Janet M. Hall on
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The recipe I use is 16 oz. of mini marshmallows, 2 tbls. water (with 1/2 tsp. salt dissolved into it), 1 1/2 tsp. clear vanilla extract, 1 1/2 tsp. clear butter extract, 1/2 c. shortening and 8 cups powdered sugar, divided into 7 cups and 1 cup. I melt the marshmallows in the microwave with the water and the extracts for 2 minutes. I sift the powdered sugar and place the 7 cups into the bowl of my stand mixer and attach the dough hook which I have lightly greased with shortening. I then add my 1/2 c. shortening and the melted marshmallows making sure to scrape the bowl well to remove the extracts from the bottom. Mix on low until the sugar is not in danger of spilling out and then increase speed. Once it begins to form a ball and most all of the powdered sugar is incorporated I then turn of the mixer and sift the remaining 1 cup of confectioner's sugar onto the counter and remove the fondant onto the counter. I then knead in only as much of the remaining 1 cup of confectioner's sugar as is necessary to get a smooth fairly firm ball (some days you will need more than on other days). I then grease the ball of fondant and place into a plastic bag making sure to remove all air and let it rest on the counter for at least 8 hours but even better if it is over night. I only use the Kraft marshmallows and pure cane powdered sugar as it seems to make a different if the sugar is not pure cane or the marshmallows are a different formulation.
If after making it your MMF seems a bit dry adding a tablespoon of glucose and kneading it in can make it pull together and become elastic again. Sometimes it takes a bit more than 1 tbls. so if one does not do it for you, try another small bit. I once made 30 lbs. of MMF for a project and then went on vacation before I got it done. When I tried to use it the consistency was crumbly and adding the glucose saved me from having to remake all of that fondant!
Hope this helps!
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Permalink Reply by Lisa Seidling on
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I have also had the same problem. I got some CK glycerin, which worked wonders... a teaspoon was all it took.
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