I first discovered marshmallow fondant years ago when I volunteered to make my mother-in-law's birthday cake for her 60th birthday. I was not very skilled at icing a cake smooth and thought "if I could make that fondant stuff (really did not know much about it at all) then I could have a pretty, smooth cake to decorate."
The recipe I found called for mixing it with your hands on a countertop, incorporating the powdered sugar much like you would incorporate flour into a bread dough. It was MESSY to say the least. I remember someone knocking on my door and my yelling "I can't come to the door.... I'm up to my elbows in a mess!"... I think it was a solicitor of some sort... no telling what they were thinking...
Anyhow, my first attempt at making fondant, while messy, was successful... I was hooked and have been ever since. Love, love, love decorating with fondant.
So.... here's the basic recipe, along with photos so you'll know what it should look like as you go along... including some tips to ensure your success...
Marshmallow Fondant Recipe
- 1/4 cup shorting (to grease the bowl, mixing bowl and attachments)
- 1 lb bag marshmallows (mini marshmallows work the best... make sure you don't get the 10 oz bag!)
- 2 lbs of powdered sugar
- 3 TBS water
- 2 tsp flavoring (your choice... needs to be clear so only imitation vanilla... I like a combination of almond and vanilla)
Step by Step Instructions:
|Using the shortening, generously grease a large bowl|
Add the marshmallows to the bowl, along with the water and flavoring
|Put over a pot with boiling water... I prefer this to the microwave as the temperature is more controlled. If you get the marshmallows too hot, the sugar will crystallize and the fondant won't have the proper elasticity.|
|Grease your mixing bowl and dough hook with shortening... you'll regret it later if you don't!|
|Pour the melted marshmallows into the mixing bowl|
|Add the sugar|
|Star the mixer on low... unless, of course, you want a shower of powdered sugar dust ;)|
|Keep mixing on low until the majority of sugar is incorporated|
|Turn the mixer up to 3 or 4 until it is smooth and silky looking|
|Remove the fondant with a bowl scraper onto a surface coated with powdered sugar|
|Get ready to knead!|
|Knead the fondant until it is completely smooth ... you can't overwork fondant like bread dough, so knead to your heart's content... it's kind of fun and cathartic in a way:)|
|Form into a ball|
|Double wrap in plastic wrap and let rest for at least 2 hours... overnight is even better...|
|Your fondant is ready! Knead again until the fondant is elastic... you should be able to pull the fondant but not have it break immediately....|
You can store the fondant in the refrigerator for several weeks. To get it room temperature and pliable, just microwave it for a few seconds (less than 10). Have fun with fondant... you'll feel like a kid again:)