so what went wrong with the fondant?
I used this recipe but it just didn’t come out right. It was too tacky so I slowly kneaded in more powderedc sugar, but at a certain point it was still soft and tacky, and also cracking. Bits would peel off the top onto my rolling pin even though it had been covered in powdered sugar, so now what? How firm is it supposed to be? Some basic troubleshooting tips would be good. Thanks.
Ingredients
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners’ sugar
Directions
1.In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2.To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations
That’s a recipe for rolled buttercream, not for fondant. Fondant has something to make it stretchy, like gelatin.
Next time, try marshmallow fondant or a regular fondant that has gelatin and glycerin. Use crisco on your hands and work surface so you don’t dry out the fondant too much.
Did you let it rest overnight in the fridge? That would help
use about 1/4 cup LESS of corn syrup! and let it sit in fridge for four hours before use!
try lard next time and maybe a non cane powder sugar
or
try a divinity frosting next time
Hiya, I haven’t tried a recipe like yours yet, one because we can’t get the same shortening where I am, and two cos I love marshmallow fondant too much! It is very nice tasting, and fun to work with. I’ve made flowers with it too with no problems (none that were the fondant’s fault anyway lol)
So, maybe give MMF a go? If you are interested, I have a recipe for you. You could probably get away with it without using the shortening that’s mentioned, but this recipe does include it. I don’t usually measure anything, I just wing it. That’s why I’ve looked up a recipe for you as I don’t have any measurements to give. I normally just nuke four or five marshmallows, and press icing sugar onto the surface with a spoon until it threatens to go sticky. Then I add more, and so on until it looks like I can pick it up to knead it without it welding to my hands. Not usually any probs at all.. But here is the cool recipe I found anyway:
http://www.cakejournal.com/archives/how-to-make-marshmallow-fondant
..oOo they even say how to make it chocolate flavoured.. I’ll definitely try that one out