Marshmallow fondant is a straightforward fondant made from miniature marshmallows, water, and powdered sugar. Many like the taste over regular fondant because it tastes like very sweet marshmallows. Use marshmallow fondant while you would regular fondant: to pay for cakes, form shapes, making chocolate. Be cautioned it has a tendency to get sticky in moist places, therefore it doesn’t endure in addition to regular fondant when placed over frosting and refrigerated for several days.
This recipe yields 1.5 lbs. of fondant, and may be easily halved or bending.
Start by preparing your workstation: dust your counter or perhaps a large cutting board with powdered sugar. Next, assemble your ingredients. You’ll need:
Put the marshmallows and also the water inside a large microwave-safe bowl. Microwave on high for one minute, before the marshmallows are puffy and expanded.
Stir the marshmallows having a rubber spatula until they’re melted and smooth. If some unmelted marshmallow pieces remain, go back to the microwave for 30-45 seconds, before the marshmallow mixture is entirely smooth and free from protuberances.
You’ll be able to add coloring or flavoring towards the liquid mixture at this time, which may result throughout your fondant getting exactly the same color or flavor. This tutorial will highlight how you can add coloring or flavoring afterwards to be able to create multiple colors or flavors in one batch of plain fondant.
- Add some powdered sugar all at one time towards the liquid marshmallow within the bowl, and start to stir using the spatula.
- Stir before the sugar starts to incorporate also it becomes impossible to stir any longer.
- Scrape the marshmallow-sugar mixture out to the prepared work surface. It will likely be sticky and lumpy, with a lot of sugar that haven’t been incorporated yet—this is common.
- Dust both hands with powdered sugar, and start to knead the fondant mixture like dough, working the sugar in to the marshmallow together with your hands.
- Still knead the fondant until it smoothes out and loses its stickiness. Increase the sugar if required, but stop adding sugar once it’s smooth—too much sugar can make it stiff and hard to utilize.
When the fondant is really a smooth ball with no protuberances or stickiness, it is able to be utilized. Now you can roll it, shape it, or wrap it in cling wrap to make use of later. Well-wrapped fondant could be kept in a awesome room or perhaps in the refrigerator and must be kneaded until supple before use later. Continue within the next key to learn to color or flavor servings of your fondant.