Marshmallow Fondant icing recipeIngredients1 package miniature marshmallows (200 gr.)
2 tablespoons water
2 cups sifted icing sugar (give or take) (350 gr.)
1 teaspoon vanilla
Shortening (for greasing)
DirectionsIn a large plastic or glass bowl, grease sides and bottom with shortening and add package of marshmallows.
Sprinkle water over top of marshmallows.
Put bowl in microwave for 30 second increments, stirring marshmallows after each increment until melted.
Stir in 1 cup sifted icing sugar with greased spatula.
Have a moderate layer of sifted icing sugar laid out on a clean flat surface.
Pour marshmallow onto icing sugar and again add 1 cup sifted icing sugar.
Grease your hands with shortening then powder them with icing sugar.
Knead marshmallow until icing sugar is completely mixed in and consistency is close to rolling.
This will take about 10-15 minutes and because it is warm it will still be very soft.
Cover in plastic wrap and put into fridge for about an hour.
Once cooled, to make fondant ready to roll let it come to room temperature again or put it back in the microwave uncovered for about 15 seconds or so
You will have to knead fondant again before rolling. If you want to add colour, use the gel colours and add a little bit at a time to get the shade you prefer, knead until colour is completely solid throughout the fondant.
2 tablespoons water
2 cups sifted icing sugar (give or take) (350 gr.)
1 teaspoon vanilla
Shortening (for greasing)
DirectionsIn a large plastic or glass bowl, grease sides and bottom with shortening and add package of marshmallows.
Sprinkle water over top of marshmallows.
Put bowl in microwave for 30 second increments, stirring marshmallows after each increment until melted.
Stir in 1 cup sifted icing sugar with greased spatula.
Have a moderate layer of sifted icing sugar laid out on a clean flat surface.
Pour marshmallow onto icing sugar and again add 1 cup sifted icing sugar.
Grease your hands with shortening then powder them with icing sugar.
Knead marshmallow until icing sugar is completely mixed in and consistency is close to rolling.
This will take about 10-15 minutes and because it is warm it will still be very soft.
Cover in plastic wrap and put into fridge for about an hour.
Once cooled, to make fondant ready to roll let it come to room temperature again or put it back in the microwave uncovered for about 15 seconds or so
You will have to knead fondant again before rolling. If you want to add colour, use the gel colours and add a little bit at a time to get the shade you prefer, knead until colour is completely solid throughout the fondant.
Seems easy...I'm choosing your recipe for my first attempt!
ReplyDeleteI recommend you put sugar on the desk and use oil in your hands when the castings, then leave it in the refreigeradora for a while, luck and have nice day, is delicious.
DeleteNanny
Can you please let me know how many grams of marshmallows is in your package?! Thanks
ReplyDelete1 package miniature marshmallows ( 200 gr.)
ReplyDelete2 tablespoons water
2 cups sifted icing sugar (350 gr.)
1 teaspoon vanilla
Shortening (for greasing)
You can stand before a little margarine on your hands like lotion that you are not paste the fondant.
You can use freshly made but it is better to leave it rest for 24 hours for the ingredients are blended well and get better consistency.
I told you we are perfectly holds up to 3 months in the fridge, only to have to give it out a few seconds to micro molding is back again.
Thank you Nanny; I'll let you know how did it go ;-)
ReplyDeleteThank you Nanny ;-) Have a look here:
ReplyDeletehttp://www.jasnaskitchencreations.blogspot.com.au/2012/05/my-first-giveawayand-my-first-fondant.html
I am delighted that the times I've been writing prescriptions on the computer, not in vain and people like you, you take the seriousness and the same passion with which I am giving thanks for sharing your experience, and congratulations.
ReplyDeleteNanny
Hi Nanny! I've followed this recipe of yours and it is great! The only problem was when I added black gel colour, the fondant became sticky and soft. I tried putting it back in the fridge to cool but it was still a bit sticky and soft. Can you recommend what should I do next time? Thanks!
ReplyDeleteFantastic recipe! Worked out so well!
ReplyDelete(well .. my cake looks terrible...but the fondant was super easy to work with lol)
Thanks for sharing!
At what point do you add the vanilla? Why am I not seeing that in the directions?
ReplyDeleteAdd the vanilla In the first part. Went you have themarshmallow in the oven. Really you can use wherever flavor....strawberry, chocolate, only be shared is transparent.
DeleteGoodbye