I searched the forum but didn't see an answer to my dilema...so hopefully I am not posting something that has been answered a hundred times already. I make the True Black MMF recipe tonight and it is very black, however the consistency is weird. It's really....grainy is all I can think of. I kneaded it forever and kept adding more shortening and also added some more Karo syrup but it didn't help. Nothing I do gets it to that smooth fondant consistency. Any suggestions? I used the jet puffed marshmallows like always so I don't think its the marshmallows. Maybe it was the chocolate I used? Any help would be appreciated. I need this recipe for a cake I am doing for a party Satruday!
I always buy black fondant so I'm not sure about that particular recipe.
I know, in general, MMF needs to rest at least overnight to get to the correct consistency. Maybe you need to walk away and let it sit. See what it looks/feels like the next day before trying to add anything else.
HTH
Kristy
hello! i'm not familiar with the recipe you are referring to but i used to make my own black mmf and never had problems. it would take me an entire bottle of wilton gel color- i would mix it in to the melted marshmallows before adding them to the powdered sugar. the black would darken over night and if it was still a little more purple/grey in the morning i'd add more black color from a new bottle. the excessive dye never changed the taste or consistency for me, and it was a lot easier than dying from white fondant.
i buy satin ice fondant for black and red though, its a lot easier and takes a lot less guess work =D
There is a great recipe here that I use and never have problems. It's called "True Black MMF", can't think of the person's name though (sorry). HTH.
sounds like a problem with your ps if its grainy? or maybe your chocolate seized? dont know if that would affect hte fondant too...
xx
the way I avoid using a whole bottle of black gel is to make chocolate fondant and then color it from there, uses way less color. sorry I am no help on your problem though.
There is a great recipe here that I use and never have problems. It's called "True Black MMF", can't think of the person's name though (sorry). HTH.
That's the recipe I used. I think it was either my chocolate chips I used or the powdered sugar. I am going to re-make it today with the Rhondas chocolate mmf recipe and see if that turns out better. Thanks for the suggestions!
Add brown coloring to the liquid in Rhonda's and then black. Add powdered sugar. It should work out great.
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