Thursday, April 11, 2013

Cooking Thursday - Marshmallow Fondant

cookingthursday

I figured it was time for a new button, and I do so like this one :)

The recipe I'm sharing with you today, is for Marshmallow Fondant, which is what I used on Nic's cake.  It's very easy to make and it worked great.



Marshmallow Fondant9
Marshmallow Fondant


1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening

Makes:

About 2 pounds marshmallow fondant.



To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Marshmallow Fondant9

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.


4 comments:

Shawn Sullentrup said...

Thanks so much for the recipe fondant! xo

love2bmommy said...

Looks like a great recipe! I have my little guy's first birthday coming up soon, so I will keep this recipe in mind!

Mari said...

I've never used fondant. It looks tricky, but you did a great job with it on Nicholas' cake!

Kari Shifflett said...

Hi Sandra, just found your blog, so cool, really liking it!
Hugs-Kari