How to make Marshmallow Fondant

I found this recipe on Cake Central and decided I would give it a shot, I love marshmallow fondant it tastes great and act very similarly to regular fondant, but is cheaper. The original recipe was great but unless you used it right when you make it marshmellow fondant can be hard to use and really makes you work hard to knead it and can crack more compared to the traditional (non-marshmellow) fondant. I figured for small decorations/flowers/pieces I would use Satin Ice fondant (tastes better than Wilton's in my opinion), but to save money and for a better taste I would cover large areas and cakes with a homemade marshmellow fondant.  The added corn syrup helps with the pliability and using the dough hook on my kitchen aid mixer was an amazing "why didn't I think of that moment"



The "Original" 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).

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 is 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


Buttercream Flavored Marshmallow Fondant
by DMJ69
Ingredients:
1/4c. Crisco (for kneading the dough)
2 Tbsp. Unsalted Butter (grease the bowl for melting marshmallows)
1 Bag Mini Marshmallows (loosly packed)
2 1/2 tsp Clear Vanilla Extract
2 1/2 tsp Clear Butter Flavor Extract
1/2 tsp Salt
3 Tbsp Water
1 Tbsp Corn Syrup
2 pound bag of powdered sugar (if you use the bagged variety you can skip sifting)
2 Tbsp Dream Whip (in a box in the baking isle-I also add this to my frostings to make them light and fluffy)
Directions:
Grease the inside of a large microwaveable bowl with butter
Place marshmallows, vanilla, butter flavoring and water in bowl. Microwave on high for 60 seconds. Stir, and  return to microwave for 30 second intervals stirring inbetween until completely melted.
With dough hook attached to the mixer put powdered sugar, dream whip nd salt in and mix well for ~30seconds. Carefully pour in  liquified marshmallows, mix at low speed until powdered sugar is incorporated.  Turn fondant onto a flat surface dusted with powdered sugar. Coat hands with Crisco and knead fondant until smooth and pliable. Wrap tightly in plastic wrap than a ziplock bag. Let dough rest for at least an hour until it has cooled. If fondant has become to stiff to work with place in microwave for 10-15 seconds than rub your hands with shortening and knead until pliable again.

Fondant can be made up to 2 weeks in advance as long as it is wrapped and sealed up tightly.

**to change flavors try different extracts**
Coconut MMF- change- 2 tsp. vanilla extract, 2 tsp. butter extract, 2 tsp coconut extract, change 3 tbsp. water to 3 tbsp. coconut milk

White chocolate MMF- 7 cups marshmallows and 4 oz. melted white chocolate, 1 tsp vanilla extract, 1 tsp butter extract

Chocolate MMF- 7 cups marshmallows and 1/2 cup melted baking chocolate, 1 tsp vanilla extract, 1 tsp butter extract


This recipe tastes much better than purchased fondant but can be a little stiffer than store bought varieties. Try adding a little less powdered sugar if this happens since you will be kneading in more as you roll it out and work with it. Store in a double zip lock bag and if it seems a little too hard I microwave it for about 10 seconds to soften it up.

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