Wednesday, April 16, 2008

Marshmallow Fondant

I did it! I took the plunge and attempted to make fondant icing. I have never liked the taste of fondant, and I am sure that I am not the only one! In fact, I have yet to find someone who prefers fondant for the taste. They usually just prefer it for its elegant and smooth finish. While I was searching for a fondant recipe, I found one for marshmallow fondant (which claimed to taste better than normal fondant) and decided that it looked simple enough for me to try. So, I rounded up some marshmallows, powdered sugar, water and Crisco. The Crisco is used to grease the counter top and your hands because it gets pretty darn sticky! It was a lot of fun and super easy to make. The best part about this whole thing? It actually turned out pretty good and tastes a little better than regular fondant! I can't wait to decorate a cake after the fondant has refrigerated overnight. You should try it too!

What you will need for Marshmallow Fondant:

  • 1 lb (16 oz.) Mini-marshmallows (use a good quality brand)

  • 2 to 5 Tablespoons water

  • 2 lbs icing sugar (they say to us C&H Cane Powdered Sugar for best results)

  • 1/2 cup Crisco shortening (you will be digging into it to grease up so place in a seperate bowl)


First you take the mallow. (Sandlot?) Then you melt the marshmallows in the microwave with a couple tablespoons of water in 30 second increments, stirring each time, until it is completely melted/dissolved.  It takes about 2 1/2 minutes of microwaving. Once they are melted add 3/4 of the powdered sugar on top of your melted marshmallows.  Dump marshmallow/sugar mixture on a well greased surface. 

Now is the time to grease up your hands!  Make sure to get Crisco all over the front and back of your hands, including inbetween your fingers.  All you need to do next is begin to knead the marshmallows and the sugar together as you would bread dough.   It is very sticky at this stage so just keep kneading!  Add the rest of your sugar and keep kneading.  If it is still sticking at this stage you can re-grease the countertop and your hands.  If it is the opposite, and is tearing too easily, this means it is too dry and you will need to add a little water (1/2 tsp at a time).  After about 8 minutes of kneading you will start to see your marshmallow sticky mush turn into a firm smooth elastic ball.  Once your icing reaches that consistency you are done!  Good work!

To store the fondant, cover your ball of icing in a thick layer of crisco and double wrap it in plastic wrap.  Then place the wrapped icing ball into a ziploc baggy and place in the fridge.  This icing will last in your refridgerator for weeks!

Also, I did taste it and it is what it claims to be as far as tasting better than regular fondant. However, the texture is the same and I think that is what bothers most people when it comes to this icing. The true test will be to see how good it looks on a cake! I'm sure I will post it and let you know how it goes.


 

2 comments:

  1. That looks like fun, Hilary!! I can't wait to see the finished product!

    ReplyDelete
  2. Did you make it? We want to see the results!

    ReplyDelete

 
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