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Addendum to Rhonda's Ultimate MMF

By cajundecoration
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/5213/addendum-to-rhondas-ultimate-mmf 2024-04-26

This recipe is an addition to Rhonda’s Ultimate MMF. The original recipe is phenomenal. The addition, or update, is using Creme Royal flavoring rather than the Princess Cookie and Cake Emulsion.

Addendum to Rhonda’s Ultimate MMF

Ingredients

  • 15 oz. mini marshmallows (I’ve found that the name brand works better)
  • 2 T water
  • 1/2 tsp salt
  • 2 tsp lemon juice (fresh or bottled)
  • 2 tsp light corn syrup (helps with pliability)
  • 1 tsp vanilla
  • 1/2 tsp Creme Royal flavoring
  • 2 lbs (approx. 7 C) confectioner’s sugar, sifted
  • 1/2 C Crisco or vegetable shortening

Instructions

  1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
  2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
  3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  4. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
  5. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
  6. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  7. **The Creme Royal gives the fondant a rich buttercream-like flavor. This fondant would make a great companion with spice cakes, pumpkin-flavored cakes, carrot cakes, etc.
  8. THANKS TO RHONDA FOR ALLOWING ME TO ADD ON TO HER RECIPE!