Best of luck!
- 867 Posts. Joined 11/2006
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Best of luck!
For some reason the link to the MFF recipe is not working for me. Which of the MFFs are you talking about? The one that asks for 3 T of the ingredients or the one that asks for 2 T?
For those who have tried both, how do the two compare?
I've tried the one that asks for 2T, it was good. Once I had some Rhonda's MMF and a little of that MFF left over. Mixed both and the result was EXCELLENCE. Not sure if that was a one-time deal since I've not tried it again. Anyone else tried combining MMF and MFF?
i use the marshmallow whip and fore-go all the stress of melting them myself and just skip to greasing my workspace with shortening, wash my hands and dry them completely and then dust a generous amount of confec sugar on top of the shortening. the confec should stick to the shortening and you should still have some dusting around. i put 1lb of confec sugar in my KA mixer and using the bread paddle mix in the mmwhip/spread. once it comes to a play dough consistency then i bring it out to the dusted table and then start kneading in the rest of the sugar (1lb confec sugar). once it's all mixed roll into a ball and then wrap in saran wrap and a Ziploc and let it sit in the fridge overnight. the next day it rolls out like a wonder and it's fab every time and I'm told my fondant taste like absolute sugar and they love it. it doesn't have a chemical aftertaste that the others have.
dont give up. mmf used to be my enemy....now i'm working on making a list of fool-proof scratch cake mixes vs continuing to dr the mixes at the store so i won't have to deal with price changes that often.
Hmm sometimes I have problems with mmf too.
Sometimes I get a few of those teeeny tiny air bubbles and it's really odd. Where do they come from? I usually leave mine overnight as well. It's just too sticky when it's warm.
Sometimes I get little yellow hard bits too. What's up with that? I think maybe I leave the marshmallows sitting in the bain marie for too long and bits of it just start to burn? Marshmallows get hard as rocks when they are totally cooked. I find I have this problem if I add just a bit too much water.
I also use generic store brand marshes too! Never considered that would be an issue. I've also used vegan marshmallows, and while the texture is just a bit different, it still works very well!
I just got so used to the mmf texture (stiffer, doesn't stretch very easily) that when I go back to regular fondant it's too slack and I end up tearing it into pieces lol. I've never eaten store bought, it's just way too expensive and hard to find.