Sunday, February 20, 2011

Marshmallow Fondant

Yum
I have been eyeing fondant recipes for a while now and decided to go ahead and just try it. I thought I was doing it wrong for most of the recipe, but it was just really messy. I did find tips by perusing the web :]


{Print}
What you need:
  • 1 package (16 ounces) white mini marshmallows (use a good quality brand)
  • 2-5 tablespoons water
  • 2 pounds (about 8 cups) sifted confectioners' sugar
  • Crisco 
Directions:
(No pictures on this one..it was a 2 hand job and much too messy to touch my camera!)
  1. Put marshmallows in a microwave-safe bowl and add water (I believe I did 3 tbsp.). I microwaved in 30 second increments stirring after every increment. It took 2 1/2 minutes total to get it nice and soupy.
  2. Stir in 3/4 cup powdered sugar. I have found that some recipes stir in more on this step. I am trying it that way next time. So continue to add sugar little by little until it starts forming a dough.
  3. Grease your hands and work surface very very generously with Crisco.
  4. Flip your marshmallow dough onto the surface and knead, working in more powdered sugar until you form a smooth ball. If it's sticky, add more powdered sugar. If it's tearing, add a tbsp. of water.
  5. It's best to let it sit overnight before using. You'll want to wrap it tightly twice in Saran wrap. Some sources say to store it in the refrigerator (but that hardens it), others say to store at room temperature, which is fine. This fondant stores for many days, even weeks.
  6. To add color, dip toothpick into gel food coloring (I used Wilton brand) and stab into your ball of fondant. Knead until color is incorporated.
  7. Now you can pretty much do whatever you want with it. Roll it out and cut into shapes, etc.
Here's what I did with mine:

Decided to do Ariel for my daughter's birthday cake. I drew it out on a piece of wax paper.

That is allllllll fondant.

I had a few dry spots that definitely showed :(  I rolled up my extra fondant into balls to put around the bottom.
For more tips: Please visit Wilton's site!

No comments :