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Marshmallow Fondant

 
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crazybaker
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Joined: 07 Nov 2007
Posts: 45

PostPosted: Thu May 15, 2008 8:42 am    Post subject: Marshmallow Fondant Reply with quote

Anyone knows how long can home-made MMF be kept?

I'd made some batches of MMF last Dec, but I kept it in Air Tight Container and at room Temperature. A friend's wedding is coming up, wondering if these MMF still ok for it.

As I do not have a microwave, melting the marshmallow is a tedious job for me, so thought of using these leftover.

Any advise?

TIA

Regards,
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu May 15, 2008 8:50 am    Post subject: Reply with quote

This is what I found out about reheating the MMF if you don't have MW oven.

Heat up a steamer wok..means put water, rack and cover the wok. Turn on the fire.

Once you start to see vapour coming out of the wok, turn it off.
Open the cover, put the MMF (still inside the container) on the rack.
Cover the wok and leave it to sit inside for 5 mins.

Do not switch on the fire or the MMF will turn into water

Remove the MMF ..and its now nice and soft again.

MMF or Rolled Fondant can store very well if you keep it in an air tight container.

by the way, any cake decor tricks, tips, questions should be at Cake Decor 101..going to move it there.
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crazybaker
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PostPosted: Thu May 15, 2008 9:11 am    Post subject: Reply with quote

Gina,

Opps, thanks for moving it to the correct thread.

So, that means my MMF is still usable and edible? My MMF is not hard lor, it's still soft, so I don't think is neccessary to heat it up.

What I meant is if I had to re-do the MMF, means I have to melt the marshmallow which is a tedious job for me w/o microwave, takes very very long to melt leh Razz

If the previous batch which I've made in dec 2007 is still edible, then I won't have to go through the tedious process again Razz

Regards,
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu May 15, 2008 5:21 pm    Post subject: Reply with quote

OIC!!

if you have enough leftovers to use, then use it. as long as its kept air tight in a container, no ants inside, you can keep for a year. Sugar by itself is a natural preservative.

whatever u do, don't keep in the fridge, it will melt.
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crazybaker
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PostPosted: Fri May 16, 2008 8:45 am    Post subject: Reply with quote

Gina,

Yeah exercise so happy to hear that!! I've many many leftovers!! Luckily I didn't throw it away....now I can start preparing for my girlfriend's wedding.....
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Mon May 25, 2009 11:52 am    Post subject: Reply with quote

Does anyone know how I can make chocolate flavoured MMF?

Do I add cocoa powder or should I add melted chocolate or add chocolate emulco? What is the best way?

Thanks.
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Mon Jun 01, 2009 11:47 am    Post subject: Reply with quote

Hi Alannia, you can add cocoa powder before adding icing sugar. I add about 5 to 6 tbsp of cocoa powder to 300g marshmallow. It works well and doesn't crack.
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Tue Jun 02, 2009 10:44 am    Post subject: Reply with quote

Thanks, Rei.

I actually added some chocolate emulco. Will try your way the next time.
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LynnP
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Joined: 23 Aug 2009
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Location: Singapore

PostPosted: Thu Oct 22, 2009 1:48 pm    Post subject: Reply with quote

Hi,

I have placeed my marsmallow fondant in the fridge for a few weeks in an air tight container. What do I do now? Did't know that I can't keep them in the fridge. Help~
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SGPmum
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Joined: 07 Jan 2007
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Location: Hong Kong

PostPosted: Tue Apr 20, 2010 4:47 pm    Post subject: Reply with quote

i kept my MMF in fridge too. When you first take it out of the fridge, it quite hard, can either let it soften in room temperature of microwave for a few seconds. When it softens it might become a little wet and sticky, I just knead it with more icing sugar till its dry again and then I can use it.
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