Marshmallow Fondant Recipe: Sweet and Sculptable Delights
Marshmallow fondant is a delightful and easy-to-work-with icing that's perfect for decorating cakes, cupcakes, and cookies. Made from just a few simple ingredients, including marshmallows and powdered sugar, it offers a smooth finish and can be molded into various shapes and designs. Whether you're a beginner baker or a seasoned decorator, mastering this marshmallow fondant recipe will unlock endless possibilities for creating beautiful and edible works of art. Let's explore how to make this versatile and delicious icing.
Ingredients:
- 16 ounces (450g) mini marshmallows (or regular marshmallows)
- 2-3 tablespoons water
- 2 pounds (about 8 cups or 900g) powdered sugar, sifted
- 1/2 cup (110g) vegetable shortening or butter, or Non-Stick spray for greasing
Instructions:
FOR STEP BY STEP DIRECTIONS WITH PICTURES & VIDEO VISIT HERE: How to Make Marshmallow Fondant
1. Melt the Marshmallows:
- In a large microwave-safe bowl, place the marshmallows and add 2 tablespoons of water. Microwave in 30-second intervals, stirring in between, until the marshmallows are completely melted and smooth. Add more water if needed to achieve a smooth consistency.
2. Mix in Powdered Sugar:
- Gradually add sifted powdered sugar, about 1 cup at a time, stirring with a spoon or spatula until it becomes difficult to stir.
3. Knead the Fondant:
- Grease your hands with vegetable shortening or butter, and turn the mixture out onto a clean work surface dusted with powdered sugar. Begin kneading the fondant like dough, incorporating more powdered sugar as needed, until it becomes smooth, pliable, and no longer sticky. This may take 5-10 minutes.
4. Rest and Use:
- Wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least 1 hour, or overnight. This allows the fondant to firm up and become easier to work with.
5. Roll Out and Decorate:
- Dust your work surface and rolling pin with powdered sugar. Roll out the fondant to your desired thickness, then use it to cover cakes or create decorations like flowers, ribbons, and figurines. Use a pastry brush to lightly brush the surface of the cake with water before applying fondant for better adherence.
Tips for Success:
Marshmallow Quality: Use fresh marshmallows for the best texture and taste. Avoid using stale or hardened marshmallows.
Consistency Control: Adjust the amount of powdered sugar based on the humidity in your kitchen. Too much powdered sugar can make the fondant dry and difficult to work with, while too little can make it sticky.
Flavor and Color: Customize your fondant by adding flavor extracts (like vanilla or almond) or gel food coloring during the kneading process.
Usage and Storage:
Covering Cakes: Use fondant to cover cakes smoothly for a professional finish. Roll it out to fit the size of your cake and gently smooth it over the surface.
Creating Decorations: Sculpt fondant into shapes, cut out designs with cookie cutters, or mold it into intricate details for cake toppers and decorations.
Storage: Store leftover fondant wrapped tightly in plastic wrap and placed in an airtight container at room temperature for up to 2 weeks. Knead well before using again.
Conclusion:
Marshmallow fondant is a versatile and delicious alternative to traditional fondant, offering a homemade touch to your baked creations. Whether you're preparing for a birthday celebration, wedding cake, or simply indulging in a creative baking project, this recipe will help you achieve smooth, professional-looking results that taste as good as they look.
So, gather your ingredients, follow these easy steps to make marshmallow fondant, and let your imagination run wild as you create stunning and edible works of art. With this recipe in your baking arsenal, you'll be able to transform ordinary desserts into extraordinary masterpieces!
For more Fondant Tips & Tricks Check these out:
Simplified Version
Catered to your At-Home Business
Converted & Measured by weight to produce the perfect amount for your project!
