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Directions for Marshmallow Fondant
Ingredients:
1 - 16 oz bag regular or miniature marshmallows
1 – 2 lb bag confectioner's sugar
2 Tablespoons water
2 teaspoons flavoring, I use vanilla
Shortening
cornstarch
1. Grease your mixing bowl and a Pyrex or glass bowl that can be used to melt marshmallows in the microwave
2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in Pyrex/glass bowl coated with shortening and microwave on high for 60 seconds. Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds. Stir. Continue this procedure until all marshmallows are melted
3. Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows
4. I use the dough hook attachment for my Kitchen Aid mixer. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.
Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows.
Do not use the entire 2 pounds of sugar. It only takes about 1 ¾ pounds.
**Note: If you do not have a Kitchen Aid mixer or heavy duty mixer similar to a Kitchen Aid, mix this by hand. This is a very thick mixture and very hard even for a Kitchen Aid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have dough like consistency
5. Wrap fondant in saran and make sure no air gets to it.
It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.
6. Your cake needs to be as smooth as possible as fondant tends to show imperfections
7. Take approximately two-thirds of marshmallow fondant and place in the middle of a measuring wheel (I use the Wilton measuring circle) or on a very smooth surface that has been thoroughly coated with cornstarch
8. Roll fondant out until approximately 1/16 inch thick.
Make sure you keep you surfaces coated with crisco so your fondant doesn't stick.
Lift the fondant while rolling to make sure it's not sticking. There is nothing worse than rolling out the size you need, lifting and finding your fondant has stuck to the surface, so use plenty of Crisco or cornstarch.
9. After you get your MMF on your cake, lightly smooth the top with your hands. For the sides of the cake, I use a pizza cutter to remove the extra MMF.
10. Be careful not to stretch your MMF as this will cause you to have too much fondant on the sides and will make creases when you try to smooth.
11. Smooth from the top on the sides down to the bottom edge of the cake working around it trimming off the excess
Tips:
Grease everything with Crisco your hands, the bowl and utensils. Let the mmf rest overnight before using.
TO USE If fondant is too hard, place in microwave a few seconds at a time. Dust work table with cornstarch, and knead for a couple of minutes. Then roll as thin as you want with rolling pin dusted in cornstarch.
To color: Separate small amounts of fondant & color with paste food colors to the desired tone. Knead until color is smooth and completely uniform. This fondant does not set fast at all.
*www.cakecentral.com
