First Time Making Marshmallow Fondant, So Sticky!

Baking By jjordan3 Updated 26 Aug 2013 , 11:51pm by mchull

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jjordan3 Posted 15 Oct 2012 , 4:52am
post #1 of 9

The recipe I used called for a 16 oz bag of marshmallows, and a 2 lb bag of powdered sugar. I used the whole bag of powdered sugar just to get it so i could even knead it without it sticking to my hands, and then used maybe another third of a bag just trying to get it the right consistency. What is it supposed to feel like? It's still about gummy and it's not similar texture to wilton boxed fondant, but I'm not even sure it's supposed to be the same. I just know if I tried to cover a cake with this stuff if would be a disaster. Help?

8 replies
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bethyboop Posted 15 Oct 2012 , 5:33am
post #2 of 9

whenever I make mmf i have a small dish of crisco handy so I can smear it all over my hands. mmf is very sticky but when you are done, it should be similar to the boxed wilton fondant.

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Krystal323 Posted 15 Oct 2012 , 5:37am
post #3 of 9

To b honest I only us mmf all the time n I luv the taste n wrk it does for me...wilton is not so great tasting.... n I never use a recipe to make it I keep adding sugar until its not sticky

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elisaber Posted 15 Oct 2012 , 6:35am
post #4 of 9

My recipe for MMF says to not knead it when it's done in the mixer (just make sure it gets a good 5 minutes in there first) - just scoop it into some plastic wrap, then wrap it up tight and leave it to set up over night. Just out of the mixer it's going to be sticky, not roll-able at all (much like a very thick buttercream kinda thing) - but as it sets up over night it transforms to fondant beautifully all on its own. All you need is to knead it together a little before use, without need of much icing sugar.

Try doing it like that - I can see how you use a whole lot of sugar if you try to make it the right consistency from what it looks like to begin with icon_smile.gif

The recipe I use is 450 g marshmallows, 900 g powdered sugar, 3 tbs of water.

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Claire138 Posted 15 Oct 2012 , 6:58am
post #5 of 9

Ditto to Elisabear, plus the more icing sugar you use the more stiff it will be once it settles; I learnt this the hard way, when I first started making it I couldn't work out how to get the consistency right (this was before I found CC) so kept adding the sugar, unfortunately when it came time to roll it out it was a nightmare, I was rolling for all I was worth & the only positive was that my muscles got a years worth of work out in one morning!

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Tails Posted 15 Oct 2012 , 9:29am
post #6 of 9

Just make sure its not completely non-sticky when you wrap it up to let it settle cos when you work with it again, it'll be even more dry.

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Dani1081 Posted 15 Oct 2012 , 10:29am
post #7 of 9

After it settles overnight, If you microwave it for about 10 seconds before you knead it and roll it out it is so much easier to work with.

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Jaybay Posted 15 Oct 2012 , 4:56pm
post #8 of 9

I love using marshmallow fondant! I use 16oz marshmallow 2lbs powdered sugar, work it all by hand until it isn't sticky and its smooth. I ran out of shortening for my hands the other day while making it and used butter on my hands but the fondant absorbed it way to quickly and I tried vegetable oil but it made the fondant start to separate, so I don't recommend that icon_biggrin.gif

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mchull Posted 26 Aug 2013 , 11:51pm
post #9 of 9

I have made my first MMF batch and have been trying to work with it.  I LOVE it so much more than Wilton but I find it much stickier.  When I first start working it it's OK, but as it warms it gets REALLY sticky and I need to use a lot of Crisco.  I'm afraid all the Crisco will make the fondant droop and be more likely to tear. Is it possible to use too much Crisco? 

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