Wednesday, September 30, 2009

Marshmallow Fondant

Premade, store bought fondant is ICK! This is a simple recipe that I use to make fondant that is actually edible. Although the recipe is EXTREMELY messy to make, you will not regret it.

What you need:
16oz bag of white mini marshmallows
2lb bag of powdered sugar
2 Table spoons of water
1 table spoon of flavoring of choice
Food coloring or cake coloring
Ample amounts of Crisco

Step one: Grease everything. This includes, counter tops, microwaveable bowl, spoons… anything that will come in contact with the “dough”

Step two: Place marshmallows and water in a microwaveable bowl. Heat in microwave at 30 -45 seconds intervals stirring after each time. Heat until marshmallows turn into a runny mixture. This will be very hot, so use caution.

Step three: This is where I add in my flavoring of choice and coloring of choice.

Step four: I have a large stand mixer that I use (grease all of it too). I pour the marshmallow mixture into the mixing bowl and add the sugar. You can also grease your hands and place the powdered sugar in a large bowl and knead in the marshmallow mix. This will still be hot. Use a spoon until it cools enough to be able to knead it. Your mixture should be very pliable and like play dough now. You can roll it out or make your decorations from it.

Other bits of information:

Keep kneading, this stuff is sticky sticky sticky sticky!

You may need to re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in).

It usually takes me about 10 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. If it is too sticky after kneading it for about 10 minutes, then add a little more powdered sugar and knead it in.

It is best if you can let it sit, wrapped, overnight or until cooled.

To store the fondant, wrap in a saran wrap and then put it in a ziploc bag with little to NO air in the baggie.

This fondant can be kept in the refrigerator for around 2 weeks. I usually make two batches when I have the free time, so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Enjoy! Let me know how it turns out!


1 comment:

Rayli said...

thanks for posting! It sounds like a nightmare to prepare, but I'm gonna try it. Do you think we can use marshmallow fluff intead? And does it have to be crisco or margarine (only asking cuz I have no crisco in the house right now) :)