mommyb Posted 8 Apr 2013 , 8:40pm
post #1 of

Can someone help me find Rhonda's MMF recipe? I have searched the boards and every thread that contains a link won't open. :( Would like both the regular and chocolate. Thanks!

4 replies
shanter Posted 8 Apr 2013 , 8:50pm
post #2 of

Are these the links that you can't open?

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=156440

http://www.trulycustomcakery.com/component/content/article/7-tutorials/36-rhondas-ultimate-marshmallow-fondant

http://cakecentral.com/a/rhondas-ultimate-mmf

http://cakecentral.com/t/745343/help-with-rhondas-mmf

http://cakecentral.com/t/742351/rhondas-mmf

mommyb Posted 9 Apr 2013 , 12:50am
post #3 of

That's it! Thanks so much. Not sure what other links I was trying but they weren't working...or my computer wasn't! :)

millicente Posted 11 Apr 2013 , 2:05pm
post #4 of

Ingredients

  • 15 oz. mini marshmallows 2 T water 1/2 tsp salt 2 tsp lemon juice (fresh or bottled) 2 tsp light corn syrup (helps w/ pliability) 1 tsp vanilla 1/2 tsp lemon extract 2 lbs (approx 7 C) confectioner's sugar, sifted 1/2 C Crisco or vegetable shortening

Instructions

  1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
  2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
  3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  4. **Quick note, if you can order the Princess Cake and Cookie emulsion it will be well worth it. It gives this fondant a delicious flavor and I have been able to convince brides who hated fondant to order fondant wedding cakes after sampling my fondant. Hope you like it!
mommyb Posted 11 Apr 2013 , 5:36pm
post #5 of
Quote:
Originally Posted by millicente 

Ingredients

  • 15 oz. mini marshmallows 2 T water 1/2 tsp salt 2 tsp lemon juice (fresh or bottled) 2 tsp light corn syrup (helps w/ pliability) 1 tsp vanilla 1/2 tsp lemon extract 2 lbs (approx 7 C) confectioner's sugar, sifted 1/2 C Crisco or vegetable shortening

Instructions

  1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
  2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
  3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  4. **Quick note, if you can order the Princess Cake and Cookie emulsion it will be well worth it. It gives this fondant a delicious flavor and I have been able to convince brides who hated fondant to order fondant wedding cakes after sampling my fondant. Hope you like it!

 

I've never used emulsions before. I'm under the impression they are to replace extracts. Is that correct? So instead of vanilla and lemon use Princess C&C emulsion? Same amount?

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