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marshmallow fondant with corn syrup

post #1 of 9
Thread Starter 
I just made marshmallow fondant that has corn syrup in it. This fondant never got hard, it was like caramel. Did I do something wrong, or is this consistancy it is suppose to be. It made it really hard to work with, I cut out diamonds and they were so stretchy that it was hard to place on the cake. I finally got them on the cake, but it was stressful. Just wondering if anyone else used this recipe. It didn't take all of the powdered sugar called for, maybe I should have kept working it in. I wonder how hard it was to cut, never heard back about it. It turned out o.k. but it was tough.
post #2 of 9
I think you probably needed to add more powdered sugar. If it was still too stretchy the second day then you need to add sugar.
post #3 of 9
yep, sounds like you should have kneaded in more sugar. the MMF recipe I use (rhonda's ultimate found here) calls for corn syrup and i know that stage you are talking about. just add more sugar and you should be fine.
post #4 of 9
I made Jensen's MMF yesterday - it has corn syrup-2TBS, 1TBS-vanilla, 1TBS-almond, 1TBS-butter flavorings and it starts with 3 - 5 TBS water with 1 TBS lemon juice. I didn't think I would ever get enough powdered sugar mixed into it. I was thinking maybe it uses teaspoons and not tablespoons for the flavorings. Has anyone else used this recipe?

Thanks,
Carol
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"CAKE FIXES EVERYTHING"
"Don't handicap your children by making life easier" Robert A. Heinlein
"Watch your thoughts for they become your words. Watch your words for they become your actions." Frank Outlaw
Reply
post #5 of 9
that sounds like too much liquid...this is the recipe for rhonda's ultimate:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening

less than 4 tablespoons total liquid.......
post #6 of 9
Thread Starter 
Thanks everyone. So I should use all of the powdered sugar, it seemed smooth before all of the sugar was added, so I stopped. But I was so surprised at the consistancy, like I said so stretchy. I'll have to try it again and do it the right way. I thought maybe the corn syrup made it more like a candy clay, so you like the recipe when done correctly?
post #7 of 9
I always make mmf just with marshmallows water and sugar.
I did try adding cornsyrup once, but I didn't like it as it doesn't dry very well. Bows, for instance, don't get the expected effect.
post #8 of 9
Thread Starter 
ya leif, I know what you mean, nothing got hard, did you put all of the powdered sugar in, I didn't, so I thought maybe that was the reason
post #9 of 9
Quote:
Originally Posted by cathyscakes

ya leif, I know what you mean, nothing got hard, did you put all of the powdered sugar in, I didn't, so I thought maybe that was the reason


I don't measure very well every thing.
I put the melted marshmallows with some water (don't measure that either) on the stand mix and then add the sugar until I think it's good...
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