Michelle Foster's Fondant vs. MMF - Page 2

You might be getting your marshmallows too hot..

But I would tell you to give Michele's recipe a try. Michele's performs just as good as the store bought fondant without the pleating you are experiencing. I never had a batch of MMF come out quite the same, but Michele's always comes out the same.

ok, now I must try mff, can anyone post the recipe for it. I tried a forum search and can not find it. I might have to say goodbye to mmf

it is in the recipe section, I posted it there - you may just be typing the wrong title or something. it's not under mff. try looking for "Michele" in the fondant category.

stlcakelady -for Michele's fondant I use the dough hook to get it all mixed up, but turn it out on p. sugar and knead just a little bit before covering it in oil painted saran wrap and putting it in a ziplock to rest. I don't have to knead it very much, just making sure it's completely mixed and consistent.

Thankfully, I convert my recipes to Microsoft documents, and yes, you knead this in your KA with a dough hook:

Michele Foster's Delicious Fondant:

(recipe can also be found in her cookbook "The Sugar Fix." She is very gracious about sharing this recipe. Thanks, Michele!



Ingredients
1/2 cup milk
3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note - all tablespoons and teaspoons are level, not heaped (

Directions
- combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved
- add remaining ingredients(except sugar) & cook until butter is almost melted
- cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)
- strain into mixer containing 2 lb powdered sugar (one bag)
- mix slowly until just combined
- use dough hook, add several more cups of sugar, & mix on low until combined
- continue to add sugar until it holds its shape on hook
- turn onto powdered sugar surface & knead
- wrap in oil painted plastic wrap and put in ziplock freezer bag
- let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
Source: Michele Foster

When I make the marshmallow fondant, after sitting overnight how soft should it be? Originally, I was mixing the whole 2 pounds of sugar and it was a BRICK. Now I'm using closer to 6 cups and its quite soft and requires lots of kneading the next day to even up it's texture. Thanks!

Adding glycerine (corn syrup works in a pinch) to your fondant will just about eliminate the pleating.

This is the recipe I use - you don't have to use LoRann flavor, but it gives the best flavor. If you are using another extract, increase it to 2 teaspoons (LoRann comes in 1 teaspoon drams).

http://cakecentral.com/cake_recipe-7262-0-Buttercream-MMF.html

Has anyone tried making Michelle's in the microwave?? It seems like you could. That would make me much more likely to try it (one bowl, less clean-up).

I love michele fosters the best. I used to use MMF, & have found better that michele's is much better to work with & when air drying more harden fondant pieces. I love the taste too!

You are going to have 2 bowls making Michele's fondant, but cleaning the bowl you melt the gelatin in is a tiny price to pay for great fondant. Since you make it in your mixer you couldn't pop that in the microwave, though now that I think about it.. you could melt the gelatin in your mixer bowl and then add the PS to that. I have to make some fondant later.. I'll do it that way and let you know how it goes.

When do you add the white chocolate in the process?
Jkalman: how much candy clay per batch?
Thanks for your help!

Michele's hands down! I even use it on display/competition cakes, substituting the butter for shortening and omitting the flavoring, because it is so consistent and gives me a flawless finish every time. I started using it because of the cost now I use it because nothing else can compare including the commercial stuff. Try it you'll love it!

Where can I find her recipe for fondat?

Well i have to say after reading this forum I am ready to give MFF a try. I've been using MMF now for a while and love it people are really surprised to have a fondant that doesn't taste awful. Now my question is about gelatin. Where can you buy it? Can you buy just reg gelatin not flavored jello? hahaha silly question i know but im still fairly new to all of this. Next is glycerin. Once again im at a lost on where to find this stuff. and now my last and final question. Tylose powder. is that the same as gum tex? Do you find its easier purchasing from like Global Sugar Art or from your local cake shop? Thanks for your help cant wait to try it.

[quote="ASimpleBaker"]Where can I find her recipe for fondat?[/quote

It's in the recipes section. Here's the link. This is just one of the recipes from her book "The Sugar Fix".

http://cakecentral.com/cake_recipe-3663-0-Michele-Fosters-Delicious-Fondant.html