Friday, January 30, 2015

Rolled Marshmallow fondant

Yummy note: I've been using this rolled marshmallow fondant recipe for several years now and it has really held up wonderfully. It is sweet, yet tastes so much better than any store-bought already prepared fondant. This homemade marshmallow fondant is so much easier to work with and roll out. Plus, who doesn't love the taste, and the leftover pieces totally reminds me of those bunny mallow candies from Easter time my grandma used to put into our Easter baskets. This marshmallow fondant quickly goes together, and you could even use your stand mixer if you wish to help knead the fondant, but I think the texture is best when you do it by hand as you can really feel it is done well enough or not. The smoothness can be felt if you knead it by hand, rather than if you used a mixer it just kinda becomes more of a ball, and it's trickier to tell the consistency. I've used this rolled marshmallow fondant recipe for covering cakes, making cut-out cookie toppers, and easy cupcake decorations. 

Rolled Marshmallow Fondant 

1 package or 16 ounces of regular mini marshmallows (Make sure you use a good quality brand or else they don't hold up as well.)
2-5 tablespoons of water
2 pounds, roughly 8 cups of sifted powdered sugar
about 1/4 cup of vegetable shortening
optional: flavored extract or food coloring

Place marshmallows and 2 tablespoons of water in a microwave-safe bowl and microwave for about 30 seconds on high. Stir marshmallow mixture until mixed well and continue to microwave in 30 second intervals until fully melted. Should be roughly about 2-2 1/2 minutes total. At this point, flavored extract or coloring can be added at this point if desired. Next, place about half of the sifted powdered sugar on top of the melted marshmallow mixture. Fold sugar into the marshmallow mixture. Next, grease hands with vegetable shortening and counter/board area generously. Pour marshmallow/sugar mixture onto working surface and start kneading the fondant. Continue kneading, for several minutes )roughly 5 minutes) until about all of the powdered sugar has been incorporated. The fondant consistency and texture should be relatively nice and smooth. If the marshmallow fondant is tearing easily, it is probably too dry, so add a little water at time and then kneading it again until the fondant becomes more firm and elastic like, so you can stretch it without it falling apart. Once fondant is ready, either use right away and roll out as needed, or store in refrigerator. Fondant should be rolled to about 1/8 inch thickness. To store fondant, coat it with a thin layer of shortening, and wrap tightly with plastic wrap, and place in a resealable bag in the refrigerator. It can be stored like this for several weeks. When ready to use fondant, knead the desired amount of fondant until smooth again and then roll out to desired size. If you need to color the fondant, either add it to the marshmallow mixture as noted earlier for a larger batch or for smaller colored amounts of fondant, add color to fondant as needed and knead to incorporate color.

Rolled Marshmallow Fondant Picture Guide 

Examples of how rolled fondant covered cakes look like: 

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