Marshmallow Fondant
Ingredients
The recipe:
4 cups mini marshmallows
4 cups powdered sugar
3 1/2 tablespoons water
4 cups mini marshmallows
4 cups powdered sugar
3 1/2 tablespoons water
1 teaspoon of flavoring
shortening for greasing the bowl etc.
shortening for greasing the bowl etc.
Instructions
The method:
This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand.
This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand.
1. Put the water and marshmallows in greased microwave-safe bowl. Microwave on high for about 30 seconds. Add flavoring and microwave for 30 seconds, stir and micro another 30 seconds if needed until the marshmallows are all melted. The mixture will expand. Stir to incorporate.
2. Grease the dough hook and bowl of your mixer really well with shortening.
3. Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
4. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. Repeat this step until the fondant is firm and neither dry or sticky.
5.Turn out on to a clean, firm greased work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least 30 minutes before using.
2. Grease the dough hook and bowl of your mixer really well with shortening.
3. Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
4. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. Repeat this step until the fondant is firm and neither dry or sticky.
5.Turn out on to a clean, firm greased work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least 30 minutes before using.
