Marshmallow Fondant

[landofoz]

MM (Marshmallow) Fondant Icing Recipe

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE:      Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”


Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. 

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
 
MM Fondant icing will hold very well in the refrigerator for weeks.  Take advantage of the fact that this fondant icing can be prepared well in advance.

For more information, or a great step-by-step tutorial, click here.

[Tina]

This actually sounds like fun. Do you color it with a paste coloring? Is it roll-able with a rolling pin? Can it be flavored? Can it be molded into shapes?

[landofoz]

Some colorings will bleed really bad, so I always stick with this kinda gel stuff in a cute little bottle.  Pastes would probably work.  Yes, it must be rolled with a rolling pin. I should have mentioned this:

That once it has set, you will need to let it warm up to room temp (or nuke for 30 seconds until warm) and then knead it a few times.  Put a bit of cornstarch on your working surface and then rub a bit on top of the fondant.  Then roll out with a rolling pin to desired size.  If it sticks, use more cornstarch.  

You can flavor it, if so, do it before the initial knead.  And fondant is a lot of fun to work with.  You can make it into any sort of shape you are capable of.  

[Sunflower]

Well, I'm gonna give that a try...thanks. Here we do grams instead of ounces...gonna have to do some converting.

The only powdered sugar we can buy here is 'Lantic' hope it works.

[sunsoaker]

Where is here ?

[landofoz]

Where is here ?

Ditto.

[Jessica]

Canada...New Brunswick I believe??

[sunsoaker]

Thanks

[Tina]

I think Tamara is even an hour ahead of the other easterners here.

[Sunflower]

Canada...New Brunswick I believe??

Yuppers....

[bayou girl]

i did like that link though, and will be making that fondant.  i have a recipe for the uncooked fondant but it isn't mm type.  and doesn't roll out as well as that says it does.  the one i have uses corn syrup.  i'll post it later.  i use it to make candy.

[Skhilled]

Very interesting. Thanks.