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MMF help me!

post #1 of 12
Thread Starter 

I don't know what i did wrong.  I tripled this  MMF recipe that I have

16 ounces mini marshmallows -i had 10 oz MM bags and used 2 cups for get 16 oz=6 cups

to mean it seems like i alway

2-5 tblsp water

2lbs icing sugar

1 tblsp vanilla extract

11/2 tblsp clean corn syrup

 

 

. I only added about 12 tblspns of water total and for some reason it seems that only 4 lbs of the sugar was enough.   I tried added alittle more water then about another cup of powder sugar.   It's not working for me, i knead it over and over but it just seems to fall apart and will not roll out for me like it usually does.   What did i do? I have always needed to use the full amount of sugar needed.

PLEASE HELP TONIGHT!  

post #2 of 12
Thread Starter 

a little update...... so i added more water to a section of the MMF and it gets mushy sticky mess. So to try and fix it I add more powdered sugar but it still seems to crumble a little.

I'm used to smoothing fondant out with crisco'd up hands.

Is it possible that I miss calculated the marshmallows and i need to add more?

post #3 of 12
One cup of mini marshmallows isn't 8 oz, if you measure out one 16oz bag it would be more than 2 cups. How many of your 10oz bags did you open to get 48oz? It should have been about 5.
elsewhere.
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elsewhere.
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post #4 of 12

Kiki is right, you need to weigh them, not measure them. A 16oz bag is about 8 cups, if I remember correctly.

I can't make out how much you actually used, do you mean you used a total of 6 cups?

post #5 of 12
Thread Starter 

lack of sleep affects me in the worst way.  I thought it was weird cause i opened 2  - 10 oz bags. i googled (how many cups are in 16 ounces of mini marshmallows)  and I got 8ozs is 1 cup.   ugh!!!!!!!!!!    yes i used a total of 6 cups.................... so irritated! Thank you guys..... off to melt more marshmallows

Thank you guys...

post #6 of 12
Thread Starter 

ohhhhhhhhhhhh no I only had 4 bags? I don't have the car my hubby is at work.    If I added extra corn syrup do you think that would work? ANyone!

post #7 of 12
Stop. Just stop! Take a deep breath, get some rest if you have to and then start again with the correct amount of ingredients. How do you rationalize that corn syrup will substitute for the HUGE amount of marshmallows NOT in what you mixed up?
post #8 of 12

If you have extra powdered sugar, I would just start over.

If you don't, then just add them to about 3/4 of the fondant you have already made, and go from there.

post #9 of 12
Thread Starter 

 LOL    vgcea  you sound like my husband cause his response to this situation was almost up until you said again!  I probably do need some rest.   i wasn't expecting to substitute the marshmallows with corn syrup but thought if I added it to the MMF I already have made with the rest of the marshmallows it would somehow work.  I obviously don't know and that is why i asked. 

 

 

scrumdiddlycakes   i have extra powered sugar but not enough marshmallows to bother making a mess, i did add the newly melted marshmallows to some of it but there wasn't enough marshmallows to noticeably change it's consistency.  I've decided with no other choice I will  work on something else.

 

Thank you guys

post #10 of 12

Not sure if I will be chastised for this or not, but when I make my MMF this is how I do it.  I put 1 bag of MM into a bowl, and about 2 tbs of water.  Melt it down in the microwave and add about a tbs of crisco.  I then start to add the sugar.  I don't measure out the sugar, I just sift a ton of it and start to add until the fondant is the consistency I want.  I also add flavoring before I start with the sugar. I find that depending on the humidity and temperature I use more or less sugar to get the right consistency.  I know being overly tired is a big issue for me when making cakes, but I find if I play it more by feel and texture, I get what I need without any issues!  Hope that you were able to get everything straightened out!

Mom, student, and amateur baker with high aspirations.
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Mom, student, and amateur baker with high aspirations.
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post #11 of 12
Thread Starter 

well i went out a got my marshmellows and melted about 8 oz to compensate for the difference i didnt have lastnight. After I added  black to it I noticed that it wasn't smooth...  it almost looks crater looking.    More marshmallows ????

post #12 of 12
Maybe just start fresh?

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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