Mmf Help

Decorating By elizaBakes Updated 9 Oct 2011 , 3:40am by elizaBakes

elizaBakes Posted 8 Oct 2011 , 1:49am
post #1 of 8

In an attempt to make yummier (and cost effective) fondant, I've tried making MMF. I know, the recipe is very simple (how can you screw it up right?) BUT, I still cannot get it right, WHY is it so stretchy? What am I doing wrong?
SO I make my batch...mini mm, water, ps and a bit of shorting.. I kneed until it no longer is sticky (but not dry) and let it rest overnight.
Today I added color... But as soon as I would roll it out and tried picking it up it would just stretch like gum! I also have a lot of air bubbles. What a mess.. anyone have any suggestions? icon_cry.gif

7 replies
Tinacakes Posted 8 Oct 2011 , 2:14am
post #2 of 8

i dont add shortening to the mix, as soon as the marshmallows are melted i add my color then the powdered sugar and then let it rest. the shortening is so that it does not stick

kmstreepey Posted 8 Oct 2011 , 2:18am
post #3 of 8

This happened to me only one time making MMF and it was the one and only time I added shortening to it. Now, as before that one batch, I add shortening only by way of a little on my hands while kneading it. Keep trying it! You will get it!

dsilvest Posted 8 Oct 2011 , 2:48am
post #4 of 8

How much sugar did you use? I think you need to knead in more.

cabecakes Posted 8 Oct 2011 , 2:57am
post #5 of 8

You need to watch a couple of things. 1) Don't put the shortening in the fondant, just use it on your hands while kneading the fondant. 2) Watch the ounces on the marshmallow bag. Some are 10 ounce bags and others are 16 ounce bags. Also, I don't use the mini-marshmallows, only the large ones, because I found I had problems when using the smaller ones. 3) Another thing to watch is your coloring gels. When you add an excessive amount of color it will change the consistency of the fondant, just add a little more powdered sugar. Hope these tips help you out.

cabecakes Posted 8 Oct 2011 , 2:57am
post #6 of 8

You need to watch a couple of things. 1) Don't put the shortening in the fondant, just use it on your hands while kneading the fondant. 2) Watch the ounces on the marshmallow bag. Some are 10 ounce bags and others are 16 ounce bags. Also, I don't use the mini-marshmallows, only the large ones, because I found I had problems when using the smaller ones. 3) Another thing to watch is your coloring gels. When you add an excessive amount of color it will change the consistency of the fondant, just add a little more powdered sugar. Hope these tips help you out.

shuswapcakes Posted 8 Oct 2011 , 3:43am
post #7 of 8

Sometimes when I microwave my marshmallows too much my fondant can get like that. That's the only thing I can think of that I do differently so I'm thinking it might be that. I also only use the large marshmallows and make sure they're fresh ones icon_smile.gif

elizaBakes Posted 9 Oct 2011 , 3:40am
post #8 of 8

Man, I never get emails telling me I have responses. THANK You All.. I was told to use mini MM - I will try regular size & the shortening I only use for my utensals&hands (maybe I will try to avoid that aswell) I am a bit discouraged, I suppose I shouldn't give up TY again

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