KarmaTheCreole Posted 11 Jan 2013 , 4:24pm

AHi! I was wondering if anyone had the recipes to fondant (i have been reading about rhonda's and michelle foster's)? It seems as if every link i try turns up as an error. Thank you in advance!

10 replies
ShelbyLyn Posted 11 Jan 2013 , 6:54pm

I don't have a recipe off hand, but try google. A ton of recipes will show up. One thing I will advise if you make MMF is to not put as much powdered sugar as they call for. I have tried several different recipes and if I ever try to put in the amount they call for the fondant dries out and starts cracking. It's a huge pain. Good Luck!

KarmaTheCreole Posted 12 Jan 2013 , 2:52am

AOk. Thank you! I will keep that tip in mind about the powdered sugar, for sure!

AZCouture Posted 12 Jan 2013 , 3:01am

AAnd I have found for MFF (not MMF), that usually needed the entire four pounds of PS.

savannahquinn Posted 12 Jan 2013 , 3:31am

I don't know about anyone else, but I have more success with store brand marshmallows then with name brand...I tend to use more sugar too. icon_lol.gif

KarmaTheCreole Posted 12 Jan 2013 , 3:48pm

A[quote name="savannahquinn" url="/t/752778/mmf-mff-regular-fondant-how-to-make-them#post_7348127"]I don't know about anyone else, but I have more success with store brand marshmallows then with name brand...I tend to use more sugar too. :lol: [/quote

Ive heard this a few times from others. Very interesting.

cakeyouverymuch Posted 12 Jan 2013 , 4:49pm

When making MMF the most important thing is to use FRESH marshmallows.  If they're dried out you'll never get a decent end product.  I have also found that the store brands or no-name brand are better for MMF, except for the Walmart brand which I've never had success with.

Ducky316 Posted 12 Jan 2013 , 5:09pm

AMy best advice to you when making ANY fondant, SIFT YOUR POWDERED SUGAR! Believe it or not, most recipes fail to tell you this and will save you tons of time kneading! :)

KarmaTheCreole Posted 20 Jan 2013 , 7:04pm

AThanks for the tip! I did make some and it turned out well but kneading was a pain, literally!

Original message sent by Ducky316

My best advice to you when making ANY fondant, SIFT YOUR POWDERED SUGAR! Believe it or not, most recipes fail to tell you this and will save you tons of time kneading! :)

vgcea Posted 21 Jan 2013 , 3:29am
Quote:
Originally Posted by KarmaTheCreole 

Thanks for the tip! I did make some and it turned out well but kneading was a pain, literally!

Do you have a (good) stand mixer? That can cut out a portion of the kneading.

KarmaTheCreole Posted 22 Jan 2013 , 3:04am

AYes, i do and i plan to try that next go around. What i did do was use a spatula to sort of knead the powder sugar and marshmellows until it was out of the sticky stage because i hate that stage. Im not sure if it was ok to do but it worked out.

Original message sent by vgcea

Do you have a (good) stand mixer? That can cut out a portion of the kneading.

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