I finely caved in and made another batch after the last two ended up in the garbage! I can't seem to figure what I am doing wrong but this stuff is not as stretchy as I think it should be! When I pull at it, it just breaks into a clump! Will it get better after it has cooled and rested?? PLEASE I don't want to buy the premade stuff!!
My first few batches of MMF were perfect, I loved the stuff, it was great, perfect texture, easy to use.... and then its all gone downhill, haven't changed anything but my batches all keep turning out horrible like that, they break apart, the more I knead the more they break apart, no amount of crisco helps.... I know it is not too dry... Im so frustrated, I think I'll give up on MMF and use Satin Ice.
Have you ever worked with premade fondant? I hadn't the first few times I made MMF and was having a hard time deciding whether or not it was the right consistency. Then in class I used the premade fondant and found out here what the consistency should be. I used the premade for practice and for flowers, but it made it a lot easier the next time to make MMF, then I knew what consistency I was going for.
Not sure if this helps or not.
What recipe are you using? I started adding 1/4 shortening to my MMF and it now is much less crumbly and hard - especially if it sits a few days. I think the humidity is a huge factor too. The batch I made in Flordia at my mums house was completely different than the batch I made in Utah for my sister. My sisters batch was so dry and crumbly! Yet in flordia I had to contend with the stickyness....I think leily had a good point in knowing what consistency it should be..
Good Luck!
Hate to hijack the thread a little...
In my case, I know what fondant should feel like, I made MMf with great sucess 3-4 times, beautiful fondant... then since every batch is failing miserably, cracking... falling apart--- and the more crisco the worse it gets-- you'd think adding crisco would make it pliable and hold well together... but the more I add the worse the problem gets. I had posted a while back thinking it might be the colors... but I tried it again a few days ago.. same issue...
Seriously it's driving me nuts cause I haven't changed a thing since I first started making it.
Yes I have used the premade stuff but just dont like to pay the price for something that has NO taste! My MMF kinda has the same concictency that the premade has but when you pull it it doesnt stretch like it should just breaks into pieces! The first time I made MMF I used the easy MMF recipe and today I used the Alternative recipe! Does anyone know if my MMF is saveable??
First off, are you melting your marshamallows in the microwave or over a double boiler? If you are adding americolor to your melting marshmallows I had that TOTALLY mess up my MMF and had to throw it away. What recipe are you using? Make sure you aren't over cooking your marshmallows, it will take away the elasticity of it. My recipe is 2 pounds sifted powdered sugar, 2 to 6 tablespoons of water, depending on how dry your house is...mine is a moisture sucker, LOL. Try adding crisco to your marshmallows as they are melting. Maybe something like 2 tablespoons. Knead in at least 1/2 a cup of crisco, while mixing in your sugar. Sometimes I need more crisco, sometimes less. I always double boil my marshmallows to make sure they don't overcook. Go to this website and read her instructions and helpful answers. Then try it again. It should be okay. Keep trying.
whatscookingamerica.net/PegW/Fondant.htm
Maybe I'll try melting my marshmellows in a double boiler next time...
What really gets me, is that I had no issues prior, it's not like it was my first time making MMF.
I even changed out my crisco in case it had gone bad, used new marshmellows, added more/less crisco---- the last 4-5 batches have failed.... I can use it for small flowers amd modeling, but there is no way I could use it to cover a cake.
Maybe I'll try melting my marshmellows in a double boiler next time...
What really gets me, is that I had no issues prior, it's not like it was my first time making MMF.
I even changed out my crisco in case it had gone bad, used new marshmellows, added more/less crisco---- the last 4-5 batches have failed.... I can use it for small flowers amd modeling, but there is no way I could use it to cover a cake.
Well, I feel your pain. I've made mmf quite a few times and loved the stuff. Then I attempted black mmf after eading some other posts about it. I even posted a I made black fondant yeah post that I need to repost on and say booh to LOL. Did that run on sentence make sense? It started out okay, but the next day it was horrible, crumbly and too soft at the same time.
I haven't made any since then and I think I need to make some white again just to reassure myself. I'm also planning on making "regular" fondant myself, the kind with glucose and gelatin. The thing that killed me with the black mmf is that I couldn't get it to come back together. I tried more crisco and then more ps and then even more melted marshmallows. I couldn't figure out how it was crumbly and too soft at the same time. I ended up working in some wilton fondant to make it workable.
Thats exactly how my MMF is now... but even when there is only very little color... and sometimes even plain white.
I have already made the decision that if I ever need a lot of black or red fondant for anything I am going to buy the pre-colored Satin Ice-- there is a local cake supply place that sells it, so its easy for me to get and id rather buy it than pull all my hair out trying to make black/red fondant.
I had never made fondant in my life, that is until I came to cc. The only recipe I have used is the ALTERNATIVE MMF recipe. http://www.cakecentral.com/cake_recipe-2266-0-Alternative-Marshmallow-Fondant-Recipe.html
This is consistant every time. If you follow the recipe, (I add flavor, 2 tsp. or 1/2 dram of loran oil) as it is written you should not have any problems. I melt the mini marshmallows, water and flavor until they are puffed and and start to get gooey, then put in mixer with the crisco, mix til blended, then add confection sugar a little at a time (2 cups total)...you won't be able to mix very long as this is extremely thick..at this point scrape out the fondant onto your prepared board, I use a silicone mat, have used a pastry mat or wax paper that has been greased with some crisco. Now over to the side of your surface, there is the remaining amount of sugar, as you are kneading the fondant, add sugar a little at a time until it is incorporated, you will have a nice smooth, rather shiny ball of fondant. Wrap in plastic wrap and then put in a zip bag. Let is rest at least a few hours, prefer overnight. I never have to grease my surface when I am rolling it out or modeling with it. Also, If your want to color your fondant rather than paint it, put your food color in a small ball of fondant, then work that into the rest of the fondant you are working with.
Good luck,
Helen
Can salt be added to MMF without changing the texture/consistency (to cut some of the sweetness)?
The first time that I made MMF, it worked great. The 2nd and 3rd time it was terrible. It tore everytime I tried to do anything with it. I have read to add a little corn syrup to make it more elastic....that is what I did the 2nd and 3rd time. I made it this week and it was perfect (no corn syrup). I also made it in smaller batches (halfed the recipe) each time and it worked so much better. Don't know if that will help but it worked for me.
I don't see why you couldnt add salt... but you'd probably want to disolve it in the water you add first so there is no texture.
They make satin ice in lots of pre-mixed colors... black, red, blue, green etc
Quote by @%username% on %date%
%body%