Hi, I am new to Marshmallow fondant but I use ganache often.
I added some marchmallow to my sugarpaste and made roses and they hardened like rock after two days. I did not follow a recipe, just took half cup sugarpaste and added 4 melted marshmallows. Sticky but after kneading for a long time it became pliable and easy to work with.
If you find a chocolate manufacturers site you will find the percentage of chocolate to Whipping cream to get a thick consistency or a coating consistency and the percentage of cream varies a bit according to the chocolate, if it is dark, milk or white.
I have no experience in Wilton Candy Melts but we have a similar in Europe and the difference in using that to chocolate is that these chocolate buttons are already tempered and gives a shine but when using chocolate and if you are crazy about the shine you will have to temper it. I do not sell my cakes and just give away so they have enough shine.
Rough guide:
Dark: 50/50
Milk: 60% chocolate and 40% whipping cream
White: 70% chocolate and 30% whipping cream
I grate the chocolate evenly for easy melting. Heat the chocolate and not boil. Heat enough to melt the chocolate in that is not more than 45 degrees Celsius. Absolutely no water in the pans or utencils using for this purpose.
As somebody already mentioned you will have to add warm cream to get a thinner consistency.
whatscookingamerica.com has information about this too.
When I make my ganache, I just heat the cream (double) in the microwave in a jug, I break up my chocolate in a bowl & then when the cream is at almost boiling point, (30 seconds in my microwave), I take it out & pour it over the chocolate. Then keep stirring until all combined. Very quick!
Less cream for the white chocolate ganache .. 50/50 for dark chocolate.
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