Help!!! W/ Marshmallow Fondant
Decorating By SarahJane Updated 3 May 2005 , 7:52am by lastingmoments
It's almost 1 in the morning and I'm trying to make a batch of sugar cookies "frosted" with the marshmallow fondant. I've never made it before, but had heard such good things I thought I'd give it a try. Well, I can't get it to work!! I followed the directions off of this site, and it is sooo sticky. I tried kneading for a long time, I tried adding more powdered sugar, the only thing that keeps it from sticking is to use tons of crisco and then once I roll it out, it will not come up with out stretching and sticking and ripping. I even tried to make it thicker to see if I could get it up and nothing will work. These are for tomorrow, so I'm switching to Royal Icing, but can anyone tell me what went wrong???
I'm not too sure I understand why you would want to put fondant on cookies, seems like icing would be a lot easier...
When you are rolling out the fondant, you need to sprinkle either some powdered sugar or some cornstarch on your work surface and on your rolling pin to help keep it from sticking, this might help part of the problem. Good luck! Janice
I didnt have luck with my first batch.... so I am with you... have no real idea what to do next time.
flayvurdfun, I had the same problem the first time. Here's how I do it now and it turns out great everytime. I still don't care for the taste/texture compared to buttercream but I do enjoy sculpting with it.
I put 1/2 cup powdered sugar into my melted marshmallows and stir well. Then I add the other 1/2 cup powdered sugar and stir as much as possible. (Sometimes I add more powdered sugar if it's still really sticky in the bowl.) I put about 1/4 cup powdered sugar in a pile on the counter and put the fondant directly on top of this pile. From there, I make sure my hands are dusted well and gently....very gently....knead the fondant just like I knead bread dough. Flip one end over, press gently, flip the other end over, press gently, etc. I do this (adding more sugar as necessary) until it's the consistency required to do what I want.
Hope this makes sense and helps. Gentle kneading is the key for me.
Sugarhappy
I haven't had this problem but maybe that is because of where I live. It isn't very humid. I follow the recipe at this website and I knead it in my Kithenaid mixer with the dough hook. I then let it sit overnight in a zip lock bag. The next day I pull out some of it. Throw it in the microwave for a few seconds (5 to 10 sec). I put crisco on my gloves and start hand kneading and coloring. I grease my rolling pin and roll it out on parchment paper. When I am done it comes right off. I have been thinking of investing in the Silpat counter top mat because parchment paper slides around. Maybe someone in a humid climate will give you a better suggestion but mine is to try less water.
Terri
I have found that crisco is the key. If you put a little on your hands and the counter, it won't stick!
I agree with peacockplace. I used the recipe exactly like it was, used the crisco on my hands and the countertop and I didn't stick at all. The consistency came out great, too. I am wondering if the humidity might be the true culprit here. But extra crisco really worked for me.
I'm starting to really HATE humidity. First I lose my royal icing to the humidity and now fondant problems. It's very frustrating. I guess Hawaii really does have a down side But I'm not leaving, so maybe I'll have to find a new hobby
Have you tried making a powdered sugar puff? In class my instructor had us make one of these for the regular fondant and it worked great with the rolled buttercream fondant as well.
Use a fresh clean dry handi-wipe, in the center put 2 tablespoons powdered sugar and 1 tablespoon cornstarch. Gather up the end and tie shut. Powder work surface and rolling pin with it. Each time you flip the fondant, powder the surface and pin.
It's worth a try.
I had the same problem the first time I used MMF, but I found another recipe and turns out the first recipe I tried called for way more water than the second one. What I did, is add a lot more powdered sugar, and also let it sit for a couple days in a ziploc bag (I'm sure just overnight or something would be fine, I just got busy and didn't have time to fool with it for a couple days). After that, it was firm enough and didn't stick anymore. I live in south Louisiana, so I struggle with humidity issues here too. Good luck!
Melissa
suger happy did i read that right ...you just add the suger and the melted marshmellows?
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