How Do I Get The Clots Of Powder Sugar Out Of Mmf?

Baking By Elisma Updated 1 Jun 2010 , 6:53pm by CC22504

Elisma Posted 21 May 2010 , 7:54pm
post #1 of 16

Please help! I use very fine powderd sugar in my MMF. I even still sift it, but the are still hard bits of the sugar in the fondant. It makes the fondant look like it has got "pimples" all over it. Why? Am I doing something wrong? I mix it by hand. How do I get the "pimples" out? It takes hours to pinch them out with my fingers....

15 replies
Ballymena Posted 21 May 2010 , 11:52pm
post #2 of 16

You probably need a finer sifter.

catlharper Posted 21 May 2010 , 11:57pm
post #3 of 16

One of the things I've learned making MMF is that I do need to sift the PS into the marshmallows and letting it rest wrapped well in the fridge over night is a must. It allows the sugar more time to disolve and the few lumps go away. How long are you letting it rest after you make it?

Elisma Posted 22 May 2010 , 2:20pm
post #4 of 16

Thanx Catlharper. I'll try that. I make the MMF and use it directly after. But will the sugar disolve? It becomes as tiny little "rocks". I just want to say, the PS is very fine when I use it, it is as if it becomes lumpy when it touches the MMF.

catlharper Posted 23 May 2010 , 12:14am
post #5 of 16

You do need to use fresh Powdered Sugar ( I only use C&H) and make sure it's totally smooth when you knead it in and then knead until you get a smooth dough. Then smear a thin coat of crisco over the dough ball and wrap twice and then refridge overnight. Occassionally I will see a knot or two but mostly they are all gone by morning. Between the freshness, the sifting, the kneading and the resting almost all of the sugar crystals should be disolved. HTH Cat

CC22504 Posted 28 May 2010 , 2:57am
post #6 of 16

I use to get the clots of ps but I started making the mmf in my mixer and it makes it so much smoother and easier to use. The difference is unreal! I got the video off youtube which shows you how to do it

It is so much more easier to do it this way icon_biggrin.gif



mamawrobin Posted 28 May 2010 , 3:53am
post #7 of 16
Quote:
Originally Posted by Elisma

Please help! I use very fine powderd sugar in my MMF. I even still sift it, but the are still hard bits of the sugar in the fondant. It makes the fondant look like it has got "pimples" all over it. Why? Am I doing something wrong? I mix it by hand. How do I get the "pimples" out? It takes hours to pinch them out with my fingers....




Do you sift your powdered sugar? I sift mine and never have this problem.

SugarKissesCakery Posted 28 May 2010 , 11:41pm
post #8 of 16

I had the same problem until I switched to name brand sugar rather than generic. The sugar needs to be pure cane sugar or you'll get those little clumps. Try name brand and I'll bet the problem goes away.

SugarKissesCakery Posted 28 May 2010 , 11:43pm
post #9 of 16

I had the same problem until I switched to name brand sugar rather than generic. The sugar needs to be pure cane sugar or you'll get those little clumps. Try name brand and I'll bet the problem goes away.

Elisma Posted 29 May 2010 , 6:15am
post #10 of 16

Thanx guys. I'll try all of it. Have to make a 3D motorcycle for Friday. Hold thumbs!

Ladiesofthehouse Posted 29 May 2010 , 6:52am
post #11 of 16

I just went through this with MMF. The problem is not mixing it enough. I sifted my powdered sugar, used a good brand and still had the small beads. Once I started really kneading the dough for awhile after it was mixed I never had the problem again.

mamawrobin Posted 29 May 2010 , 2:51pm
post #12 of 16
Quote:
Originally Posted by LisaKeller

I had the same problem until I switched to name brand sugar rather than generic. The sugar needs to be pure cane sugar or you'll get those little clumps. Try name brand and I'll bet the problem goes away.




I use Dollar General powdered sugar w/o any problems. At $1.50 for a 2 pound bag I'm thankful it works for me. I never have a "clumping" problem BUT I do make Michele Foster's fondant and not MMF. Maybe with MMF it makes a difference.

MBHazel Posted 29 May 2010 , 3:14pm
post #13 of 16

Once you have mixed and kneaded your MMF well.... adn there are still bits of PS sticking around..... put the MMF on a plate back into the microwave and give it a little zap, barely warm and rework it. It is way easier than trying to pick them out.

Just remember to heat it up slowly, it will be hotter in the center and (like chocolate) you could have a melted mess if you aren't paying close attention.

I do thsi all the time for lumps and to make adding color easier.

Elisma Posted 1 Jun 2010 , 3:18pm
post #14 of 16

Yeah! Came out as smooth as a baby's bottom. Thanx CC22504! I made it the way the lady on the tutorial did, and it worked!!! I dont have a big mixer like her, but my hand mixer worked just as good. Cant believe what difference it made. I also think I did not use enough water. I've saw her put in much more water than what I did.... Well, it worked. I must admit that I did use another brand and I sifted it again...... Thanx ya all! It feels like a big load has been lifted off my shoulders.
xxxx

BakedbyLisa Posted 1 Jun 2010 , 3:31pm
post #15 of 16

I've also noticed that when I heat my marshmellows too much I get those clumps. I heat for 30 seconds, stir, 30 more seconds, stir then add my PS. I always let it sit wrapped up overnight. After I followed that order...no more clumps! I don't even sift my PS. Hope this helps.

CC22504 Posted 1 Jun 2010 , 6:53pm
post #16 of 16
Quote:
Quote:

Yeah! Came out as smooth as a baby's bottom. Thanx CC22504!




Your welcome! thumbs_up.gif I too was amazed when I learned it! icon_biggrin.gif

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