Forgot to say that the folks at Fondarific were VERY nice! I love their colors and flavors.
Looking for some help or advice. I made Rhonda's MMF recipe this weekend and it tasted wonderful. But the problem I had is that it was really hard to roll out. I am use to using SI and rolling very thin. Did I do something wrong with the recipe? I followed it step by step and even colored the mallow before I added the sugar for even color. I had what looked like pits or small holes and it was very stretchy and tearing in a few places. Again am I missing a step here?
Thanks Macsmom for site - I will definetly try that out. Did you mention powdered food coloring for black? Oh my goodness I am wearing a big "Duh" on my forehead! I've been using SI for black and red or if I had to make it myself I would use black and violet (the usual pastes)...but powdered color.....oh I've got to try that too now!
So when are you writing a book? Btw did you ever get your caramel filling (on your cool link) figured out to your liking?
Thanks Macsmom for site - I will definetly try that out. Did you mention powdered food coloring for black? Oh my goodness I am wearing a big "Duh" on my forehead! I've been using SI for black and red or if I had to make it myself I would use black and violet (the usual pastes)...but powdered color.....oh I've got to try that too now!
So when are you writing a book? Btw did you ever get your caramel filling (on your cool link) figured out to your liking?
I gave up on my caramel recipe - I am going to try cooking sweetened condensed milk in the microwave next time caramel is requested.
Would there be a huge difference in the outcome of MMF using jet-puffed marshmallows? I used those the first time I made MMF and had to double the amount I put into the recipe just to get something that was close to the consistency of fondant. Even having put in 2x what was called for in the recipe the MMF was really dry the next day when I went to put it on my cake...
Is this because of the jet-puffed marshmallows? I could only find jet-puffed or grocery store brand around here.
I gave up on my caramel recipe - I am going to try cooking sweetened condensed milk in the microwave next time caramel is requested.
In effort to look for an interesting thing to take to the ICES GA chapter DOS and thinking about your caramel quandary....I just ran across this and it sounds divine. Not to mention this blog is heaven and I instantly thought to tell you about it!
Carmelized Buttercream sounds like a dream!
http://www.mytartelette.com/2008/11/daring-bakers-caramel-cake-and-soft.html
Oh one note: in her blog she uses rubbing alcohol for her bubble caramel...I think I figured out her dilemma working with it. If you try it - Use Everclear (its high alcohol content I'm sure would match her Uncle's Moonshine) and it would elevate it to being edible and make anyone who tried it look like a sugar goddess! 
Would there be a huge difference in the outcome of MMF using jet-puffed marshmallows? I used those the first time I made MMF and had to double the amount I put into the recipe just to get something that was close to the consistency of fondant. Even having put in 2x what was called for in the recipe the MMF was really dry the next day when I went to put it on my cake...
Is this because of the jet-puffed marshmallows? I could only find jet-puffed or grocery store brand around here.
With an assumption that it was wrapped properly and that your kitchen is not very cold/dry:
I am going to guess your ratio of product was off - one bag is 10.5oz when the recipe needs 16 oz...so your ratio of PS to marshmallows is off (just on assumption that you "may" not have weighed out that ingredient). Plus, this varied recipe is fine with grocery store brand marshmallows...but not jet puffed.
This old recipe uses jet puffed but I find its "just ok"
http://whatscookingamerica.net/PegW/Fondant.htm
You may try to salvage it by working in a little more glycerin
Would there be a huge difference in the outcome of MMF using jet-puffed marshmallows? I used those the first time I made MMF and had to double the amount I put into the recipe just to get something that was close to the consistency of fondant. Even having put in 2x what was called for in the recipe the MMF was really dry the next day when I went to put it on my cake...
Is this because of the jet-puffed marshmallows? I could only find jet-puffed or grocery store brand around here.
With an assumption that it was wrapped properly and that your kitchen is not very cold/dry:
I am going to guess your ratio of product was off - one bag is 10.5oz when the recipe needs 16 oz...so your ratio of PS to marshmallows is off (just on assumption that you "may" not have weighed out that ingredient). Plus, this varied recipe is fine with grocery store brand marshmallows...but not jet puffed.
This old recipe uses jet puffed but I find its "just ok"
http://whatscookingamerica.net/PegW/Fondant.htm
You may try to salvage it by working in a little more glycerin
Was it dry after a quick zap in the microwave to soften it?
I gave up on my caramel recipe - I am going to try cooking sweetened condensed milk in the microwave next time caramel is requested.
In effort to look for an interesting thing to take to the ICES GA chapter DOS and thinking about your caramel quandary....I just ran across this and it sounds divine. Not to mention this blog is heaven and I instantly thought to tell you about it!
Carmelized Buttercream sounds like a dream!
http://www.mytartelette.com/2008/11/daring-bakers-caramel-cake-and-soft.html
Oh one note: in her blog she uses rubbing alcohol for her bubble caramel...I think I figured out her dilemma working with it. If you try it - Use Everclear (its high alcohol content I'm sure would match her Uncle's Moonshine) and it would elevate it to being edible and make anyone who tried it look like a sugar goddess!
Neat blog! I use the caramel in a turtle cake recipe where it is spread over pecans and fudge, so a butercream doesn't suit it. Other than that, I have have a caramel swirl recipe - where you can swirl it in the batter before baking the cake 
Alleviates the need to struggle with the perfect consistency for spreading!
I think part of my problem was the jet-puffed marshmallows and the other part was not using enough marshmallows. The recipe called for 16 oz marshmallows. I thought that meant to measure the marshmallows in a measuring cup (2 cups). With just the two cups it was clearly not enough, so I ended up adding the rest of the bag and that made it more like what I was looking for, but when I went to use it the next day it was really dry.
Is one bag really only 10.5 oz? Could my problem be that I didn't weigh the marshmallows and instead just measured out the 16 oz in a measuring cup?
Does this make sense?
Is one bag really only 10.5 oz? Could my problem be that I didn't weigh the marshmallows and instead just measured out the 16 oz in a measuring cup?
Does this make sense?
They are sold in two sizes: 10oz and 16oz. My recipe calls for the 16oz bag, but three 10oz bags works jsut as well.
I think part of my problem was the jet-puffed marshmallows and the other part was not using enough marshmallows. The recipe called for 16 oz marshmallows. I thought that meant to measure the marshmallows in a measuring cup (2 cups). With just the two cups it was clearly not enough, so I ended up adding the rest of the bag and that made it more like what I was looking for, but when I went to use it the next day it was really dry.
Is one bag really only 10.5 oz? Could my problem be that I didn't weigh the marshmallows and instead just measured out the 16 oz in a measuring cup?
Does this make sense?
Yes, you'll want to weigh not measure the marshmallows.
If I can't find a 16oz bag (it's getting harder to find lately) then I use one whole 10.5 oz bag and a little more then half of another bag. In the words of Miss Ray "I eyeball it" That seems to work out fine every time.
Is one bag really only 10.5 oz? Could my problem be that I didn't weigh the marshmallows and instead just measured out the 16 oz in a measuring cup?
Does this make sense?
They are sold in two sizes: 10oz and 16oz. My recipe calls for the 16oz bag, but three 10oz bags works jsut as well.
Oh yeah! (whoops) - I always make a double batch using either two 16oz bags or three 10oz bags... my bad.
Does anyone know if I can use a stand mixer and a dough hook with macsmom's recipe instead of hand kneading?
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