Dry Crumbly Marshmellow Fondant
Decorating By gourmetlady Updated 1 Aug 2007 , 2:42pm by gourmetlady
Hi Everyone! I need to know how to make successful Marshmellow Fondant. I followed the simple instructions, marshmellow, powder sugar, water. I did exactly as recipe stated. I wrapped it up real tight so that absolutely now air would get into it. I was so sure it was going to be ok, that I made all that I would need to cover a 14,12,10,6 in. wedding cake. To my astonishment when I go ready to cover the cake, it was horrible. It reminded me of the chocolate drops we used to have at Christmas time, only without the chocolate. It had absolutely no elasticity! It appeared ok but was dry and crumbly! What in this world did I do wrong? Needless to say I had to spend more money and purchase fondant which my customer did not like. even though it was a gorgeous cake, the taste of the fondant ruined it for some of the brides guests! I love the way it makes the cake look, but the taste is not pleasing.
Help! 
Maybe you had too much powdered sugar on it. Once I made a batch that was too hard to roll and crumbly and It helped using a little shortening kneaded into it after re-heating it on the microwave. Just dabbed a little on your hands. And I dabbed a little on my rolling surface and rolling pin. But I relly think it was too much sugar. Hope it helps.
Humm....not sure why this would happen. Maybe think of some of the following: 1) before you wrapped it in plastic did you cover it with a film of crisco which will help to keep it from drying out; 2) I put it in an airtight container even if I have it wrapped in plastic; 3) was all the PS kneaded in the MMF before storing?; 4) how far in advance did you make it?; did you try to zap it in the microwave for a few minutes?
I find the amount of sugar called for in the recipe to be too much. How much you use will depend on the day. It is affected by humidity, you will use more powdered sugar especially if it's raining. I've live .5 miles from the ocean and I've never used all of the sugar in the MMF.
I make mine according to the way it feels....no measuring powder sugar. you could always try to nuk it in the microwave for 15-20 seconds at a time then grease up your hands with crisco and knead it again.
I never use all of the PS it calls for either. I go by "feel" adding a little at a time. You can always add more later, but can't take it back out. I agree with the above to add a little crisco, warm it for a few seconds in the micro, and knead it again. I know it doesn't help for that cake, but it will for the next one. I always cover mine in saran and then in a freezer bag and in tupperware so I know it won't dry out. It's good for a long time, so use it on your next one and see how it works for you then.
Sorry this happened! The first time I made MMF I had the same problem. I added all of the PS and assumed it would be okay. Now I don't. It will be better next time!! 
I agree.. you probably have too much PS in there. I like Rhonda's Ultimate MMF (in the recipe section). It makes a decent product. I don't like the way MMF tastes personally.. I think it's too chewy, but many people love it. I have used it (on my USMC cake and the purple stars one) with success though. 
Thanks for the response everyone. I did not put a coat of shortening over it before storing. I also did not microwave it once I realized it was so crumbly. I simpy thought I just did it entirely wrong. I should have guessed I may have put too much sugar in but it was my first time making and I followed instructions exactly(though I do believe I over kneaded with sugar). I have a tendency to overdo things; over cook, over salt, over emphasize...the list goes on. 
I am going to try these steps you guys suggested. I wont give up on the MMF until I make a successful batch!! 
. I believe now I will be able to do so, thanks to all of the suggestions! It sure is an honor to have people you can consult. Thanks everyone. To God be the Glory!!
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