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What is wrong with my marshmallow fondant?

post #1 of 15
Thread Starter 
The recipe I use is: 16oz mini marshmallows and 2-4TB water in glass bowl. Melt in microwave, stirring after one minute and then every 30seconds until melted. Then I mix in as much of my 2# sifted confection sugar until I can no longer stir. Then I start kneading on greased countertop, adding in sugar gradually, until fully incorporated. The first two times I made this, it was PERFECT! The last FOUR times I tried it, it was horrible! Sticky, added more sugar. Dry, added more water. The last time, it seemed fine, and when I rolled it out and laid it over my cake, it tore and I had to throw it all away. I live in missouri, so I assume it has something to do with the weather? I have been using store bought fondant, but my customers just don't like the flavor (or cost). Please let me know if you can tell me what I am doing wrong, or if you have a more reliable recipe.
post #2 of 15
I also make my own marshmallow fondant and use a recipe from Annie's Eats blog. She has made lots of cakes with it.
The first thing I thought of when I was reading your post, was the weather, which you already mentioned. So other than that, I don't know.
I hope you can use a new recipe, although yours sounds very similar to mine.
post #3 of 15
Thread Starter 
It is very rainy here today, so I'm 99% sure my recipe wouldn't work. I will check out that blog though. Thanks!
post #4 of 15
I quit trying to make fondant too. I use Ice & Easy. It tastes very good, is easy to work with and isn't bad in the pricing area. I can order it in 1#, 5# or 15#'s. White, ivory or chocolate. 4# in red and black. I usually keep several 5# bags on hand. I like those better than the 15# buckets! I have not tried to use it with Jennifer's chocolate fondant recipe yet. That recipe works and tastes great too!
post #5 of 15
This is my favorite marshmallow fondant recipe. It's not too sweet, and everyone really likes the taste.

http://cakecentral.com/recipe/rhondas-ultimate-mmf

A trick I've found is to add all 2 pounds of sugar, minus a couple of cups. Then, turn the mixture onto a well greased counter. Then, I start alternating adding a little shortening and adding a little powdered sugar until it's the consistency I want. Do not add more water at this point. That will cause it to break down. The shortening keeps it from being too dry, and sometimes even helps when it starts feeling too sticky.

I hope that helps.

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #6 of 15
If you are reasonably sure your recipe will not work under conditions of high humidity, try adding less water when you melt the marshmallows. I also note that you don't mention Crisco. I would cut the amount of water to no more than 2 tablespoons and work in 1/4 to 1/2 cup of Crisco as you are kneading it.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #7 of 15
Thread Starter 
Oh yes, I use crisco. I grease everything with it (hands, counter, spatulas, bowl) and it usually ends up being 1/2 cup or less. I never thought about trying to leave out the water. Seems like such a "duh huh" thing to try! Lol. I'll also check out Rhonda's ultimate. Thanks for replying!
post #8 of 15
Thread Starter 
I only used maybe a half a tablespoon of water with Annie eats mmf recipe. The texture seems right. I rolled it out and it seems to be holding its own. Hopefully, it still feels the same way in the morning. I have it wrapped up in the fridge. Thanks so much for all the help!
post #9 of 15
Think about this.............did you purchase cheap marshmallows and powdered sugar the times it flopped? Some store brands of powdered sugar contain a large amount of corn starch. Go back to Kraft marshmallows (they're the whitest) and Domino powdered sugar, has less corn starch as a filler in it.
post #10 of 15
Thread Starter 
I did use the cheap marshmallows last time, but I made sure everything was top notch this time! I can't remember the other few times I tried it, but since I do most of my cakes for FREE, (or at cost) I usually end up skimping on one thing or another.. Thanks for the reminder though, because most of the recipes for mmf do not specify to use the good stuff!
post #11 of 15
I always use the no-name brand of marshmallows. I've never used the kraft, but I did have problems when I used Walmart's brand. If, however, the mm are not fresh I have had huge problems because they don't melt properly.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #12 of 15

I have started melting my marshmallows on the stove over a double boiler.... I find that sometimes the microwave doesn't heat evenly... I think it cooks the sugar too much and causes it to crystalize or something and lose its elasticity.... 

post #13 of 15
Thread Starter 
That seems like a much better way! I hate microwaving! Great idea!
post #14 of 15

If your MMF is too dry add some corn syrup to it instead of water.  Where in Missouri are you?

post #15 of 15
Thread Starter 

I'm in Clinton MO

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