What Is Wrong With My Mmf???

Baking By abra526 Updated 19 May 2010 , 9:43pm by BTown

abra526 Posted 13 May 2010 , 2:23am
post #1 of 12

I have made MMF several times, and I love how easy it is to work with, and it tastes so much better than store bought, but everytime I get these little imperfections in the fondant. They look like little translucent "flecks". I always sift my PS, and I follow the melting directions to the T. It doesn't show up too terribly bad in the finished product, but I always notice them. Can someone tell me what I'm doing wrong?

11 replies
cheatize Posted 13 May 2010 , 2:27am
post #2 of 12

Translucent? Is it shortening?

abra526 Posted 13 May 2010 , 2:31am
post #3 of 12

Well, that is what I wondered, because I use shortening to grease up the spoon, my hands and the countertop, but that's exactly what the intructions say to do, so I'm not sure what I could do differently to prevent this.

MBHazel Posted 13 May 2010 , 2:44am
post #4 of 12

Once I get mine mixed up I give it a quick zap in the microwave to warm it up (just a bit) and then really knead it again. This gets any little bits of shortening or PS that didn't mix in well.

I do the same when I want to add color.

abra526 Posted 13 May 2010 , 2:51am
post #5 of 12

Thanks! I will try that next time.

dsilvest Posted 13 May 2010 , 3:20am
post #6 of 12

I melt the shortening with the marshnallows and water and then add the PS. I don't grease the bowl, or spoon or the counter. I have never had a problem with it sticking or any translucent bits in the fondant.

SugarKissesCakery Posted 15 May 2010 , 2:44am
post #7 of 12

I had the same problem. I was using generic sugar and once I switched to name brand (cane sugar) the problem resolved itself.

SugarKissesCakery Posted 15 May 2010 , 2:47am
post #8 of 12

I had the same problem. I was using generic sugar and once I switched to name brand (cane sugar) the problem resolved itself.

abra526 Posted 15 May 2010 , 2:56am
post #9 of 12

Thanks, Lisa, I might try switching. I was also using generic PS.

dsilvest Posted 15 May 2010 , 3:04am
post #10 of 12

I also use generic PS and never have had a problem. I don't use a KA for MMF but I do knead it for a long time by hand though. It is well mixed.

Bonnie80 Posted 18 May 2010 , 8:26pm
post #11 of 12

I am having the same problem and it is driving me crazy!!

BTown Posted 19 May 2010 , 9:43pm
post #12 of 12

I don't know if this will help but it works for me. I use my kitchenaid with the dough attachment when I make my MMF. I usually put about a 1 pound sifted PS in the mixer bowl (I use C&H PS). I make a little well but not too deep that I can see the bowl. I then heavily grease my glass bowl with Crisco, add 16oz of Jet Puffed marshmallows, 1tbsp of Crisco, 2 tbsp of water, 1 tbsp of a mixture of clear vanilla extract, butter flavoring and water and I heat in microwave until it starts to puff. I don't mix it until I'm ready to transfer it to my mixer. Once it's melted I mix it then add to the mixer and sift another cup of PS over it. I turn the mixer on 1 to stir and then on 2 when it seems most of the PS is incorporated I add PS a little at a time until it is no longer sticky and all the PS is gone from the bowl. You'll be able to tell when it's done mixing. The MMF is so well mixed I just put a thin layer of Crisco on it and wrap it tight in seran wrap. I can usually make 4 batches of MMF in hour using this method because it comes out perfect everytime for me. I use to do it by hand the same way before I got my mixer. I hope this helps.

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