Mmf - I Was Warned About This...

Decorating By Debslynn Updated 27 Feb 2012 , 4:04am by kisamarie

Debslynn Posted 26 Feb 2012 , 6:18pm
post #1 of 8

I've read that when making MMF, I shouldn't be using the Jet-Puffed type of mini-marshmallow. Well... my choices in the Seattle area are either jet-puffed or the store brands, which I've also read are not good to use. So what's a gal to do: to jet puff or not to jet puff ??? icon_rolleyes.gif
Which type do you use?
Thanks for feedback. My mmf seems a little dry and hard to work with and I don't use the full 2# pckg of PS and I add glycerine.
Debslynn

7 replies
bakingkat Posted 26 Feb 2012 , 6:29pm
post #2 of 8

Have you thought about using a non mm fondant? I love michele fosters fondant recipe (http://cakecentral.com/recipe/michele-fosters-updated-fondant) I find it much easier to make than mmf. Throw most of the ingred in the micro then add to mixer with powdered sugar, then let the machine do all the work for you. Let settle one day/overnight, and it's perfect. Here in Seattle I use the recipe exactly as is, the 3 1/2 # sugar works great. The white chocolate version is even easier to work with, and tastes great. Sorry I can't help with the marshmallows, but this would be my solution. icon_smile.gif

kisamarie Posted 26 Feb 2012 , 6:35pm
post #3 of 8

I use jet puffed and have never had a problem, I haven't heard I should be having one, lol. Must read up on the subject! Or will I then have problems I have never had before??......Hmmm thats a conundrum! icon_smile.gif

Debslynn Posted 26 Feb 2012 , 10:47pm
post #4 of 8

Thanks bakingkat -- I just may have to try the MFF version. And Kisamarie, sorry I mentioned this! Actually, I did a bit more digging and it looks like a ton of people DO use the jet-puffed. So maybe I am just adding too much PS, even though I only use about 1.75 lb for 16 oz of marshmallow.

IvyCakes Posted 26 Feb 2012 , 11:49pm
post #5 of 8

I haven't had a problem with picking random brands for my MMF. Store brand, off-brand, bulk, I just buy whatever they have in-stock and it's worked well for me. The only time I have problems is when I try to force that last 1/3rd a cup of PS into my fondant because the recipe calls for X amount. Now I just go with my instincts, dump a random amount of marshmallows into a bowl, nuke, sift in PS without measuring and stop before it reaches the consistency I think I want. Generally after wrapping it up and giving it a few hours it's where it should be, if not I add more PS and no harm done. icon_biggrin.gif

It took me 3 or 4 times making MMF before I stopped over thinking it, just have to let go a bit and let it be the simple thing it is. ^_^

ajwonka Posted 27 Feb 2012 , 12:08am
post #6 of 8

I'll use store brand mm but only C& H powered sugar

FlourPots Posted 27 Feb 2012 , 12:33am
post #7 of 8

I only make MMF, and I only use Jet-Puffed...

I use the 10.5oz bag + 1/2 c Crisco + 5 c Powdered Sugar (any brand but Wal-Mart's Great Value)...
For a cake, I would flavor w/ Vanilla, Almond, & Creme Bouquet (Magic Line brand, not CK)
For modeling, I omit any flavorings.
I melt and knead all in one big bowl, not on a countertop.

This recipe is very consistent...I always make it the same way, using those exact amounts, and it works well for me.

kisamarie Posted 27 Feb 2012 , 4:04am
post #8 of 8

Its funny because when I make mine sometimes it takes a whole bag of PS and sometime 3/4 of a bag, it depends on the weather! Like another poster said, "Dont Over think it!" I just work with it until it feels right, and I try not to wait 24 hours to use it ( I have seen it on CC that people wait 24 hours to let it rest), I wait about an hour then roll away, I find it tears less when its still a little warm and it wont get elephant skin. I have to use more CS/PS to dust it so its not sticky but it is always easier for me to work than the stuff thats been sitting longer. icon_smile.gif

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