OK, I followed the recipe directions exactly.
16oz miniature marshmallows
2 tbsp. water
1/2 cup chopped chocolate
1/2 cup of cocoa
1 tsp pure vanilla extract
Melted all this in the microwave 2 to 3 minutes. Stirred the mixture until all the marshmallows and chocolate were melted.
Then the recipe said to add 6 - 7cups of icing sugar a little at a time. So I added 2 cups first and mixed it in the bowl with a spatula until it became a soft dough and took it out to knead on a greased surface. Well I could barely get 5 cups of icing sugar in the dough, it was so hard and was cracking already. I even melted more marshmallows and kneaded that into the dough. It certainly was not a soft and pliable dough. I had to heat it in the microwave a couple of times just to try and get the five cups of icing sugar.
What a horrible failure. I was so looking forward to trying this on a cake (just for practice at first) I love the look of fondant on cakes but can't stand the taste of the Wilton fondant. I am afraid to use it now. It is sitting on my counter wrapped up and I am debating on throwing the whole thing out.
I am hoping someone out there can please tell me what I did wrong or any suggestions to another well used recipe. Is there anyway to salvage this?
Thanks so much,
It sounds like it is just too dry. You can rarely use the amount of sugar called for in the recipe. With the added cocoa it would suck up a lot of the moisture.
I would let it sit for a while. Then warm it gently in the microwave-be careful-hot fondant will burn. Once it is warm, knead in a bit of shortening, maybe 1/4 cup. If that doesn't help, knead it wil moist/wet hands to add back some moisture.
If you want, start with only half of your 'disaster' batch, so it is easier to work with.
Thanks so much,
I have never made homemade fondant before so I didn't realize I could add shortening to it if it was too dry.
I will do this tonight and hopefully everything will work out. Maybe it is not a failure after all!
I used the same recipe (I think) and I had the same results. Everyone liked the taste of it but there was no way to work with it. I tried adding glycerin to soften it but it didn't help.
Try a regular marshmallow fondant first. Here's the one I always use: http://whatscookingamerica.net/PegW/Fondant.htm
I've also made chocolate marshmallow fondant with the recipe from that link...I just added 3/4 cup special dark cocoa powder instead of 1 cup of powdered sugar.
I've made the chocolate fondant, just as you described, but I didn't use all the powdered sugar as the recipe suggested.
Water & chocolate are not friends. I make chocolate mmf but you don't need to add water! I have found water makes mmf fragile it will not stretch as nice with water in the recipe simply exclude it. Also I wouldn't use water based extracts but oil based candy flavors
When I make chocolate mmf I use chocolate chips melted with corn syrup added, it will become a dough on its own then you can knead together with nearly done mmf
1 melt chocolate with shortening to create a paste 2 melt mm 3 stir the two together 4 knead powdered sugar into the mix until is gets stiff 5 gently reheat and add more sugar 6 if you can let it rest overnight it will be nicer 7 reheat but first cut into smaller had full size pieces so heating will be more even. Keep in mind mmf heats up from the inside out 8 I like to knead mmf in a large cake pan 1/2 filled with powdered sugar, less mess.
I hope this helps, if you have any questions please pm me