How Do You Test Your Mmf...

Baking By jamsie Updated 28 Jul 2011 , 9:40pm by Crazboutcakes

jamsie Posted 23 Jul 2011 , 12:13am
post #1 of 12

...to know that you've mixed in enough powdered sugar?

I made a batch and a half of Rhonda's Ultimate MMF and I can never tell if I've mixed in enough powdered sugar. I know the original recipe calls for up to 7 cups, and because I made 50% more, I figured it would take about 10 cups. I'm at about 8 1/2 and it seems like if I try to knead more in, it seems like it wants to be flakey. However, when I stop and coat it with the Crisco to wrap it in plastic wrap to sit, it seems like it isn't really holding up it's ball shape. It's not going flat either, but I'm not sure what to think.

If I go to roll it out tomorrow, and it wants to be sticky or something, can I add more powdered sugar or is there something else I should do?

11 replies
Marianna46 Posted 26 Jul 2011 , 12:09am
post #2 of 12

If it's not holding its shape, it probably needs more powdered sugar. It might not seem so dry after it ripens overnight. If it's sticky when you roll it out, you can add a little more powdered sugar and a little bit of shortening. Start with 1-2 teaspoons per pound of fondant and work up from there, until it's not sticking to your rolling surface anymore.

Crazboutcakes Posted 26 Jul 2011 , 12:37am
post #3 of 12

I always leave mine to cure overnight and than in the AM it will be as hard as a rock lol but usually put it in the microwave for about 10 to 15 seconds to get it satrated and than add a little more PS and some crisco in at that time. so it stays elasticity stays in it. HTH

Marianna46 Posted 26 Jul 2011 , 12:54am
post #4 of 12

I see you're in Florida, Crazboutcakes. I started adding the shortening when I moved to Cancún, because the heat and humidity made my fondant really sticky. Is that what happens to yours, too?

smbegg Posted 26 Jul 2011 , 12:55am
post #5 of 12

Should feel like a wet earlobe and not be sticky to the touch


Stephanie

Marianna46 Posted 26 Jul 2011 , 1:00am
post #6 of 12

Great description, Stepahie! I've gotta remember that one.

tokazodo Posted 26 Jul 2011 , 1:10am
post #7 of 12

I follow the recipe, but hold back 1-2 cups of sugar. I knead most of it in the KA. I take it off the KA and knead the last cup or so in by hand.
When it stops sticking to my hands, I stop putting sugar in it.
I follow Mayen's recipe for MMF
1 pound marshmallows
3 tlbsp water
heat in microwave
1/4 cup shortening
Add the above to KA mixer and mix.
Add in 2 pounds of 10X sugar and some flavoring.

Rarely have I had to add more shortening to the mix.

I hope this helps,
tokazodo

Crazboutcakes Posted 26 Jul 2011 , 11:49am
post #8 of 12
Quote:
Originally Posted by Marianna46

I see you're in Florida, Crazboutcakes. I started adding the shortening when I moved to Cancún, because the heat and humidity made my fondant really sticky. Is that what happens to yours, too?




I know it is a combinations of PS and shortning to get it just right all I can tell you is that I have been in Fl for about 2 yrs and things have been different (still adapting to dry humidity icon_lol.gif ) but regardless if you leave it to cure over night it is always better, I always throw in microwave to start the softening process, saves alittle on the arm work. I thought I read something on here about adding a little light corn syrup instead of the shortning helps, but have not tried it. icon_redface.gif I think they said it makes it more plyable too. Has anyone tried it or heard of this? And another thing I do is when I am working My kitchen is always at least 70 degrees and everyone walks around in a sweat shirt lol icon_lol.gif and my cake is always refrigerated unlll pick up (just in case) Well hope that helps a littler marianne46

Marianna46 Posted 27 Jul 2011 , 1:57am
post #9 of 12

Oh, yeah, Crazboutcakes, I forget that all American kitchens have AC! Mine doesn't, so it's always right at 90°. My recipe fondant calls for corn syrup anyway, but I still put in the shortening. To be honest, I use more prepared fondant than home-made, but I add shortening and powdered sugar to that, too, because it's also too sticky here.

Crazboutcakes Posted 27 Jul 2011 , 5:34pm
post #10 of 12

oh sorry to hear about the AC thing, but not all homes have it, really depends where you live and how much money ya have ...lol... what is the recipe that you use? Sometimes things cause for different messures and I am aleasy up for a new chanllenge... icon_smile.gif

Marianna46 Posted 28 Jul 2011 , 7:06pm
post #11 of 12

I use one that I found on here, but to be honest, I like Michele Foster's Fondant (the old recipe, not the updated one) a lot better. I think it's because marshmallows here in Mexico have too much gelatin in them to come out right, and also because you can only get marshmallows in bags of mixed colors and flavors.

Crazboutcakes Posted 28 Jul 2011 , 9:40pm
post #12 of 12
Quote:
Originally Posted by Marianna46

I use one that I found on here, but to be honest, I like Michele Foster's Fondant (the old recipe, not the updated one) a lot better. I think it's because marshmallows here in Mexico have too much gelatin in them to come out right, and also because you can only get marshmallows in bags of mixed colors and flavors.




LOL that funny but it's not icon_cry.gif ... to be limited to what you can do and use ... I have a fit when I can't find something I am looking for. I just came down here a few yrs ago and there is nothing here either, Only store is Michaels (YUK) icon_twisted.gif and I have everything they sell...and the nearest places to me are over 1 1/2 hrs away so by the time you pay for gas you might have just ordered it online instead. icon_lol.gif Do you have the old recipe so I could give it a try? It would be apprieciated icon_biggrin.gif

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