Fondant Trouble

Baking By Bambino Updated 10 Nov 2005 , 4:41pm by doc_farms

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Bambino Posted 10 Nov 2005 , 3:13am
post #1 of 3

icon_sad.gif I'm having alot of trouble with my Marshmallow fondant. It seems to be powdery, but if I don't add enough powder sugar on there then it really sticks to the counter. Can anyone help me with this problem. I would like it to look glossy instead of dull and powdery.

2 replies
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MrsMissey Posted 10 Nov 2005 , 3:25am
post #2 of 3

Do you slightly coat the counter and your hands with a bit of Crisco? It really will help with the stickiness!

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doc_farms Posted 10 Nov 2005 , 4:41pm
post #3 of 3

I always pour the melted marshmallow into a bowl with about 3/4th's the confectioners' sugar. Once it starts forming a ball I dump it out on the crisco/confectioners' sugar coated counter and knead it into more of the confectioners' sugar. If it gets somewhat grainey I just continue kneading it and add a little bit of crisco to my hands. It definitely smooths it out more and adds some gloss. Hope this helps...

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