Saturday, February 9, 2013

Marshmallow Fondant

13.5 oz mini marshmallows
3 Tbsp water
2 cap-fulls of almond flavoring
almost 2 lb of confectioner's sugar

  1. Melt the marshmallows and water in the microwave for 1 min 20 sec, stir and add flavoring.
    • If you'd like it to have any coloring, do that now.
  2. Pour 1 lb of confectioner's sugar into a well crisco-ed stand mixing bowl
  3. Make a well and add the marshmallow mixture.
  4. Mix with the dough hook on low until combined adding sugar as needed until the ball pulls away from the side of the bowl and is no longer sticky or crumbly.
    • If you identically add too much sugar at once, just add teaspoons of water one at a time to get the proper consistency
  5. Take fondant ball from mixing bowl, knead with well crisco-ed hands and counter until the texture is smooth and pliable.
    • This is the time you can separate into sections and knead many colors into if you didn't want one batch of one color.
  6. Wrap generously in plastic wrap then seal in zip lock back just to make sure. This will store at room temperature for 3-6 months.
  7. Roll out and cut into shapes as needed, or form flowers and other decorations with it.

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