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First time making marshmallow fondant, so sticky!

post #1 of 8
10/14/12 at 9:52pm
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The recipe I used called for a 16 oz bag of marshmallows, and a 2 lb bag of powdered sugar. I used the whole bag of powdered sugar just to get it so i could even knead it without it sticking to my hands, and then used maybe another third of a bag just trying to get it the right consistency. What is it supposed to feel like? It's still about gummy and it's not similar texture to wilton boxed fondant, but I'm not even sure it's supposed to be the same. I just know if I tried to cover a cake with this stuff if would be a disaster. Help?
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post #2 of 8
10/14/12 at 10:33pm
whenever I make mmf i have a small dish of crisco handy so I can smear it all over my hands. mmf is very sticky but when you are done, it should be similar to the boxed wilton fondant.
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post #3 of 8
10/14/12 at 10:37pm
To b honest I only us mmf all the time n I luv the taste n wrk it does for me...wilton is not so great tasting.... n I never use a recipe to make it I keep adding sugar until its not sticky
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post #4 of 8
10/14/12 at 11:35pm
My recipe for MMF says to not knead it when it's done in the mixer (just make sure it gets a good 5 minutes in there first) - just scoop it into some plastic wrap, then wrap it up tight and leave it to set up over night. Just out of the mixer it's going to be sticky, not roll-able at all (much like a very thick buttercream kinda thing) - but as it sets up over night it transforms to fondant beautifully all on its own. All you need is to knead it together a little before use, without need of much icing sugar.

Try doing it like that - I can see how you use a whole lot of sugar if you try to make it the right consistency from what it looks like to begin with icon_smile.gif

The recipe I use is 450 g marshmallows, 900 g powdered sugar, 3 tbs of water.
Let them eat cake. I'd rather be decorating them anyway.
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Let them eat cake. I'd rather be decorating them anyway.
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post #5 of 8
10/14/12 at 11:58pm
Ditto to Elisabear, plus the more icing sugar you use the more stiff it will be once it settles; I learnt this the hard way, when I first started making it I couldn't work out how to get the consistency right (this was before I found CC) so kept adding the sugar, unfortunately when it came time to roll it out it was a nightmare, I was rolling for all I was worth & the only positive was that my muscles got a years worth of work out in one morning!
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post #6 of 8
10/15/12 at 2:29am
Just make sure its not completely non-sticky when you wrap it up to let it settle cos when you work with it again, it'll be even more dry.
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #7 of 8
10/15/12 at 3:29am
After it settles overnight, If you microwave it for about 10 seconds before you knead it and roll it out it is so much easier to work with.
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post #8 of 8
10/15/12 at 9:56am
I love using marshmallow fondant! I use 16oz marshmallow 2lbs powdered sugar, work it all by hand until it isn't sticky and its smooth. I ran out of shortening for my hands the other day while making it and used butter on my hands but the fondant absorbed it way to quickly and I tried vegetable oil but it made the fondant start to separate, so I don't recommend that icon_biggrin.gif
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