OK - I'm on a roll today with my Forum questions! As I mentioned in other posts, I have experimented with the marshmallow fondant and been very pleased with the results, I was really surprised how easy it was to work with after the initial mess of mixing in the sugar. Now, I have some questions for anyone else who's tried it:
- Does anyone know if cocoa powder can be added to make a decent chocolate fondant? I was thinking substitute an amount in place of some of the powdered sugar, sifting the two together and then mixing into the marshmallow.
- Also, are there any other no-color flavorings for the fondant besides the vanilla, almond and butter?
- One more question, has anyone tried it with the jarred marshmallow cream instead of melting the marshmallows? I was just curious in case I get in a pinch and want to use what I have on hand. Not trying to be lazy, I don't want to waste the ingredients if someone else already knows this won't work.
Sorry it's lengthy, I appreciate any insight!
Well, I can't help with all the questions, but here's one.
You can get different flavorings like peppermint and such in the candy section.
I would like the know the answers to the other questions too. I've wondered about the marshmellow fluff too.
Hi yes you can use the mm cream I did it worked just fine add no water
add powder sugar to mm cream and go! enjoy
"Bunnywoman" replied over at the Wilton forum--and maybe here too, I don't know--that she has tried many, many different flavors of the marshmallow fondant. And from what I've read, some people have had success with the marshmallow creme and others have not. The marshmallows work for me, though, and I live by "If it ain't broke. don't fix it" with this kind of thing, so I'll keep using them. Good luck, whatever you try.
I just found the post and thread on the Wilton board I was thinking of. It's from August 26th, 2004, and in it, Bunnywoman writes (quote):
"I have a tip for you on it too. I have been experimenting with it and tried using Loriann Oil flavorings to enhance it and WOW!!!!! I love that too. What I did was I placed 3-4 drops of the flavoring in my tablespoon FIRST and then carefully adding the remaining water (to total 1 tbsp) so as not to splash out and lose some of the flavoring.
I made Bavarian cream, caramel, pecan, chocolate hazelnut..........oh my gosh I am in marshmallow heaven!!!!!!!!!!" (end quote)
I was curious about how to add cocoa to the marshmallow fondant to make it work, as well.
You can add melted chocolate or cocoa powder to the MMF and just adjust the amount of water as necessary!
Here is the link to the recipe!
I have those oils and most of them are either a light yellow color, clear, red, or like the Coffee, a brown. I haven't tried the coffee but the Raspberry did slightly give my frosting a really pale pink color! Hope this helps!!!!!!!