Hi! Its Nutmeg! I have a quick question about fondant that a fellow user told me about that has stumped me. Is it true that Fondant is done being kneeded and ready when it breaks apart instead of stretching out like mozzerella cheese? If this is true, then wouldnt it be too dry to put on the cake? It has stumped me b/c if this is true, then I have been doing it all wrong! lol Thank you for your comments and God Bless!!!
In my experience, sometimes when its being kneaded with the dough hook in the mixer it looks all crumbly and dry, but when you take it out and knead it by hand it should come together. If it is still too crumbly then it is too dry. HTH
I thought fondant stretches (like cheese) and gumpaste breaks apart????
Personally , I feel the NEED to KNEAD....it allows the opportunity to adjust amount of powdered sugar added to the melted marshmallows. and the amount of (Crisco) on my hand as I "woik it" via counter top . By using hands on method I I'm able to really check the elasticity . I am a NEWBIE and here to learn too...<333>< .
I am no expert, but I go with the stickyness. If it no longer sticks to my hands but will stick enough to form a ball when I knead, there is enough sugar in it. I put it in a greased up zip lock bag and let it rest for an hour or two. A bit more sugar may be added when you knead it again if too sticky.
If it gets too dry and keeps breaking even after kneading it a few minutes (even a fondant with perfect texture will break when you knead it from cold), I add a few drops of corn syrup that I knead in really good, it helps to recover elasticity.
This method gives me a fondant that rolls out well and is easy to apply over a cake.