MrsKelder Posted 29 May 2013 , 2:24am
post #1 of

I use marshmallow fondant (marshmallows, water and powdered sugar) and often find that to get deeper colors, especially with red and black, by the time I get the desired color, the consistency has changed and I loose most of the elasticity and it cracks and dries out.  Any tips?  I saw a recipe for MMF that used corn syrup and a few other ingredients...thinking this might be an answer?

8 replies
puddles_gal Posted 29 May 2013 , 2:28am
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AHave you tried adding the color before you knead in the sugar, when the marshmallows have melted? That might help! :-D

MrsKelder Posted 29 May 2013 , 3:20am
post #3 of

APuddles_gal- good idea...I'll definitely try that!

Lili5768 Posted 29 May 2013 , 4:09am
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This has always been a problem for me also. Especially the red and black. 

 

I recently read where someone used (and unfortunately I can't remember where, I will have to Google it) red candy melts mixed with corn syrup to make a molding chocolate type thing and then mixed it into fondant along with red powdered food color.

 

They said this will color the fondant and make it bright red while leaving it pliable and workable.

 

I have not tried it yet, but when I do I will definitely post the results.

 

I just don't want to waste my fondant which I home make (the gelatin and glucose kind) But I plan on trying it with a small quantity because if it works, it's worth it. I really do not enjoy the taste of the red and black store bought brand they sell here.

 

If anyone tries it, please can ya'll post the results?

AngelFood4 Posted 29 May 2013 , 3:23pm
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I added melted candy melts or chocolate in the color I need into the melted marshmallows before adding the powdered sugar - red candy melts for red MMF and either black candy melts or regular chocolate chips for black MMF.  Lots of tips on my blog (link is below under my signature).  It's really easy and works really well.

MasterPieceCake Posted 29 May 2013 , 4:12pm
post #6 of
Quote:
Originally Posted by AngelFood4 

I added melted candy melts or chocolate in the color I need into the melted marshmallows before adding the powdered sugar - red candy melts for red MMF and either black candy melts or regular chocolate chips for black MMF.  Lots of tips on my blog (link is below under my signature).  It's really easy and works really well.

Oh My Goodness I just feel in love with your site! icon_biggrin.gif

tarttokig Posted 29 May 2013 , 7:23pm
post #7 of

I made a peony recently in a deep fushia color and when I had added all the color it had lost elasticity as you said. For me it worked to add some powdered sugar to the fondant and then leave it (wrapped in plastic) until it cools a little. Then it felt just as usual! :)

Lili5768 Posted 29 May 2013 , 7:49pm
post #8 of

OMG thank you AngelFood4! Love your blog! Beautiful work!

 

You have given me the courage to try this! I thank you again for so kindly sharing this knowledge! :)

MrsKelder Posted 23 Jun 2013 , 9:41pm
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Thanks for the tips!!!  I haven't checked back in awhile because I've been so busy but thank you!!  great idea.
 

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