Friday, April 11, 2008

Marshmallow Fondant

People are always asking me how to make fondant. I prefer to SHOW them instead of just sending a recipe. But that doesn't always work since I have friends all over the world now. So...here it is...how to make fondant. 

Let me first just say that this recipe is not a breakthrough by any means. Its pretty much the same recipe that millions of people the world over use. This one DOES come with pictures though. (And let's just pretend that they are amazing photos that you want to look at over and over again.)


MARSHMALLOW FONDANT
(la receta en espaƱol courtesy of Verox's Treats)

INGREDIENTS:
16 oz bag of mini marshmallows
2 Tablespoons water
1/2 teaspoon salt
2 teaspoons lemon juice
2 teaspoons corn syrup
2 teaspoons vanilla flavor
2 pound bag of powdered sugar

Grease a microwave bowl. Pour marshmallows and water into bowl.

 Microwave for 2 min or so. (Every microwave is different.) Stir after 90 seconds. It should be soupy when it is fully melted.

If you are going to use a stand mixer, pour into the greased mixing bowl now. Either way, add corn syrup, lemon juice, salt and vanilla. Stir well.
Using a dough hook, add the powdered sugar 1 cup at a time. It helps to sift the sugar first if you are mixing by hand. (Check out that "action" shot!) 


Watch the mixer carefully. As soon as the fondant is thick enough to hold a shape, stop mixing it.
Pour the fondant out onto a greased counter. (I use a thin layer of shortening.) It should have the consistency of soft-serve ice cream. Seriously, at this point I always have to remind myself that its fondant- NOT ice cream. I just want to grab a spoon and eat it all. Every time. It shouldn't be sticky to the touch, but if you squeeze it, it will be sticky. (Confusing, I know!) Rub a little shortening on your hands and knead for just a minute. Place it in a greased air-tight bowl, or a greased zip lock bag. It works best to make this at least a few hours ahead of time or overnight. It will store for a few weeks in an airtight container.

HINTS:
Humidity is a killer with this recipe. You might have to use a little less powdered sugar, or a little more. Just try to get it to the point where you can lightly poke it and it won't stick to your finger. But if you put your finger all the way through it will stick.

If the fondant gets a little dry or stiff after storing it for a week or more, microwave it for 10 seconds at a time until it is pliable again.

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