Fondant!

Peaches Lee

Crowing
14 Years
Sep 19, 2010
2,541
1,850
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Pennsylvania
This is my first attempt at fondant making! I used a recipe containing marshmallows and the result was beautiful! I was quite amazed that I could pull this off. The texture is chewy, a bit like gum but breaks down easier, and it has a sweet, marshmallow taste. Cake was just a store brand mix, a little too soft and squishy I think, needs to be a little bit more stiff for easier assembly. Anyway, I had a lot of fun doing this and I'm off to try it again.

 
Thank you! I was looking in my Wilton Decorating book and it has a traditional Fondant recipe, very difficult. I'm so glad I found the marshmallow one!
 
Yes, most definitely!
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Marshmallow Fondant

16 oz Mini Marshmallows
2-5 tablespoons Water
2 lbs Confectioner's Sugar
1/2 cup Shortening

Melt marshmallows and water (I used 4 tbsp.) in a large microwavable bowl at 30 second intervals. Once melted, place 3/4 of the confectioner's sugar on top of the marshmallows. Grease your hands VERY generously with the shortening. Grease your countertop and dump the marshmallow/sugar mix on your greased surface. (I think if I were to do it again, I would have mixed the sugar a little more into the marshmallow before dumping). CAUTION: Melted marshmallow is extremely hot!

Knead the mixture and gradually add the rest of the bag of sugar or to consistency that isn't too sticky. Knead about 8 minutes. If your fondant is too dry and rips, try adding one tablespoon of water at a time. It is a very messy and sticky ordeal, yes, very sticky!!!

You can use the fondant right away or you may place it in the fridge wrapped in plastic with a layer of shortening placed on it so it doesn't dry out. To make it more workable after refrigeration I microwaved it for 5 seconds.

I had no trouble with my fondant drying out and it came together beautifully, I looked like a professional and this was my first time with fondant!

Good luck to her, I'm sure they will turn out great!
 

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