What Is Wrong With My Marshmallow Fondant?

Baking By Phoenixmom08 Updated 16 Feb 2013 , 1:42am by Phoenixmom08

Phoenixmom08 Posted 17 Oct 2012 , 5:38pm
post #1 of 15

The recipe I use is: 16oz mini marshmallows and 2-4TB water in glass bowl. Melt in microwave, stirring after one minute and then every 30seconds until melted. Then I mix in as much of my 2# sifted confection sugar until I can no longer stir. Then I start kneading on greased countertop, adding in sugar gradually, until fully incorporated. The first two times I made this, it was PERFECT! The last FOUR times I tried it, it was horrible! Sticky, added more sugar. Dry, added more water. The last time, it seemed fine, and when I rolled it out and laid it over my cake, it tore and I had to throw it all away. I live in missouri, so I assume it has something to do with the weather? I have been using store bought fondant, but my customers just don't like the flavor (or cost). Please let me know if you can tell me what I am doing wrong, or if you have a more reliable recipe.

14 replies
TheStuffedFlamingo Posted 17 Oct 2012 , 5:50pm
post #2 of 15

I also make my own marshmallow fondant and use a recipe from Annie's Eats blog. She has made lots of cakes with it.
The first thing I thought of when I was reading your post, was the weather, which you already mentioned. So other than that, I don't know.
I hope you can use a new recipe, although yours sounds very similar to mine.

Phoenixmom08 Posted 17 Oct 2012 , 7:18pm
post #3 of 15

It is very rainy here today, so I'm 99% sure my recipe wouldn't work. I will check out that blog though. Thanks!

inspiredbymom Posted 17 Oct 2012 , 7:48pm
post #4 of 15

I quit trying to make fondant too. I use Ice & Easy. It tastes very good, is easy to work with and isn't bad in the pricing area. I can order it in 1#, 5# or 15#'s. White, ivory or chocolate. 4# in red and black. I usually keep several 5# bags on hand. I like those better than the 15# buckets! I have not tried to use it with Jennifer's chocolate fondant recipe yet. That recipe works and tastes great too!

letsgetcaking Posted 17 Oct 2012 , 8:15pm
post #5 of 15

This is my favorite marshmallow fondant recipe. It's not too sweet, and everyone really likes the taste.


A trick I've found is to add all 2 pounds of sugar, minus a couple of cups. Then, turn the mixture onto a well greased counter. Then, I start alternating adding a little shortening and adding a little powdered sugar until it's the consistency I want. Do not add more water at this point. That will cause it to break down. The shortening keeps it from being too dry, and sometimes even helps when it starts feeling too sticky.

I hope that helps.

cakeyouverymuch Posted 17 Oct 2012 , 8:58pm
post #6 of 15

If you are reasonably sure your recipe will not work under conditions of high humidity, try adding less water when you melt the marshmallows. I also note that you don't mention Crisco. I would cut the amount of water to no more than 2 tablespoons and work in 1/4 to 1/2 cup of Crisco as you are kneading it.

Phoenixmom08 Posted 17 Oct 2012 , 10:24pm
post #7 of 15

Oh yes, I use crisco. I grease everything with it (hands, counter, spatulas, bowl) and it usually ends up being 1/2 cup or less. I never thought about trying to leave out the water. Seems like such a "duh huh" thing to try! Lol. I'll also check out Rhonda's ultimate. Thanks for replying!

Phoenixmom08 Posted 18 Oct 2012 , 1:21am
post #8 of 15

I only used maybe a half a tablespoon of water with Annie eats mmf recipe. The texture seems right. I rolled it out and it seems to be holding its own. Hopefully, it still feels the same way in the morning. I have it wrapped up in the fridge. Thanks so much for all the help!

DeniseNH Posted 18 Oct 2012 , 1:56am
post #9 of 15

Think about this.............did you purchase cheap marshmallows and powdered sugar the times it flopped? Some store brands of powdered sugar contain a large amount of corn starch. Go back to Kraft marshmallows (they're the whitest) and Domino powdered sugar, has less corn starch as a filler in it.

Phoenixmom08 Posted 18 Oct 2012 , 3:03am
post #10 of 15

I did use the cheap marshmallows last time, but I made sure everything was top notch this time! I can't remember the other few times I tried it, but since I do most of my cakes for FREE, (or at cost) I usually end up skimping on one thing or another.. Thanks for the reminder though, because most of the recipes for mmf do not specify to use the good stuff!

cakeyouverymuch Posted 18 Oct 2012 , 3:02pm
post #11 of 15

I always use the no-name brand of marshmallows. I've never used the kraft, but I did have problems when I used Walmart's brand. If, however, the mm are not fresh I have had huge problems because they don't melt properly.

Edge Desserts Posted 24 Jan 2013 , 9:34pm
post #12 of 15

I have started melting my marshmallows on the stove over a double boiler.... I find that sometimes the microwave doesn't heat evenly... I think it cooks the sugar too much and causes it to crystalize or something and lose its elasticity.... 

Phoenixmom08 Posted 1 Feb 2013 , 1:23am
post #13 of 15

AThat seems like a much better way! I hate microwaving! Great idea!

Vista Posted 1 Feb 2013 , 5:59am
post #14 of 15

If your MMF is too dry add some corn syrup to it instead of water.  Where in Missouri are you?

Phoenixmom08 Posted 16 Feb 2013 , 1:42am
post #15 of 15

I'm in Clinton MO

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