Recipes:Marshmallow Fondant RecipeStart with:
• 1 pound of marshmallows-name brand is better since they are a little whiter
• 2 pounds of powdered sugar
• 1/2 cup of shortening (after I measured mine, I just kept it in the measuring cup next to me on the counter so it was easy to reach)
• 2-5 Tablespoons of water
http://notsoidlehands.bl...-ghosties-plus-easy.htmlMarshmallow Fondant Tutorial by CakeBosshttp://cakeboss.com/FondantTutorial.aspxHow to make and use Marshmallow FondantSkill Level: Beginner/Intermediate
This tutorial demonstrates how to make inexpensive homemade fondant out of marshmallows and powdered sugar.
I recommend that marshmallow fondant (MMF) NOT be your first experience using fondant. Fondant is a lovely, versatile substance, kind of like sugar playdough. With traditional fondant, you knead it prior to use. The kneading action loosens the fibers and the fondant becomes soft and pliable. You should know what real fondant feels like, and how it is supposed to behave, before you experiment with MMF.
Ingredients 16 oz mini-marshmallows
2 lb powdered sugar
1 tbsp water
1 tsp corn syrup (optional)
1 tsp lemon extract (optional)
Yield: 3 lbs fondant
Step 1: Melt marshmallows
Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
Step 2: Grease a wooden spoon
This is really important - while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
Step 3: Start to stir and add optional ingredients
Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness. The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
Step 4: Adding powdered sugar
Gradually, begin to stir in the powdered sugar.
Continue stirring and adding powdered sugar until you have used about 2/3 of the bag. Stop when it becomes difficult to continue to stir with the spoon.
Step 5 Turn out onto greased surface and knead
Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary.
* A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer's motor this way! It's not worth the risk, folks! Your stand mixer wasn't made for this!
When you've reached this point, it's time to grease the outside so that it won't dry out, and then put it in a gallon-sized ziploc bag to rest. It should rest for several hours, preferably overnight. Right now it is too warm and soft to use.
When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!
The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant.
This is fondant straight from the bag. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It's important to not "melt" your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.
Roll out as you would for any other kind of fondant, and cover cake as usual.
Here is the actual cake that was made with this batch of MMF! (Difference in color is due to lighting.) The cake is a 9" and 6" round, and there were a few ounces of MMF left over.
This recipe makes 3 lbs of MMF, and costs me about $3.50 to make. This is highly economical, especially compared to the cost of pre-made fondant!
I actually prefer to use pre-made fondant like Satin Ice or Albert Uster's Massa Grischuna. But MMF is a great "in a pinch" alternative, if you're out of fondant and don't have time to order any more, or you're covering dummy cakes and don't want to spend a small fortune on pre-made fondant.
Store your MMF by wrapping as airtight as possible (double-bagged in ziploc bags works well). It will keep for a month or so. Just pop it in the microwave for 5-second increments and use your hands covered with shortening to make it soft and workable again. You'll know when the MMF is no longer "good". It will be hard as a rock and will not soften up in the microwave. Then it's time to toss it and make some more!
I've had great success using MMF for bow toppers.
Marshmallow Fondanthttp://www.piece-a-cake....how-to-make-fondant.htmlIf you want a buttercream flavor use vanilla, butter and almond extracts
Use a little flavoring instead of water when you melt the marshmallows you can give your fondant a bit of flavor. Tip: If you use the pink marshmellows your fondant will taste like bubble gum, kids love it!
You'd add the cocoa right after microwaving the marshmallows. i do it in this order - mix marsh with water and microwave - then add corn syrup, salt and any flavorings (including cocoa if you want) - then mix in the powdered sugar.
Our first how to make fondant recipe is the marshmallow fondant. This is a very easy fondant to make and is our most popular.
Its ingredients are:
• 1 16oz bag of mini marshmallows
• 3 tablespoons of water
• 2 lbs. powdered sugar and optional flavoring
How to make fondant very easy, all you do is put the marshmallows in a microwave safe bowl, add the water, and put it into the microwave for 2 minutes.
Stir marshmallows making sure it’s all melted, then add your flavoring and powdered sugar to your liking. Knead dough on a powdered sugar surface and keep adding powdered sugar to make dough less sticky and more workable. There you have it!
Allow your fondant to set up overnight covered. Before you use, microwave for 30 seconds and knead until smooth and pliable.
Use fondants to help cakes come to life. Wedding cakes are not the only use for fondant. We are making fondant for birthday cakes, bridal shower cakes, baby shower cakes and others. Visit our fondant birthday cake theme pictures.
Matching the unique style, color and taste is a new adventure with each of our clients. By using fondant, we can integrate art into your cake creating that special look limited only by your imagination.
When I am ready to use it I put in microwave for about 20 to 30 seconds then kneed till pliable and roll it out
Marshmallow Fondanthttp://www.designmeacake.com/mfrec.htmlIngredients:
15 oz. mini marshmallows
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
Marshmallow Fondant: AddieAbner16 ounces mini marshmallows
◦2 pounds powdered sugar
◦4 tablespoons water
◦shortening for greasing the bowl etc.
Put the marshmallows and water in a large microwave-safe bowl. Microwave on high for about 1 minute, until the marshmallows are all melted. The mixure will expand. Stir to incorporate.
Grease the dough hook and bowl of your mixer really well with shortening.
Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. Repeat this step until the fondant is firm and neither dry or sticky.
Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remining. Wrap in cling wrap and let the fondant rest for at least an hour before using.
I find fondant much easier to handle with latex gloves and shortening to grease the gloves.
My whole plan of action was to make an excellent tasting, great functioning MMF. After raves about Fondarific’s buttercream flavored fondant I had to come up with my own. Mine is really based on Rhonda’s Ultimate MMF, as I loved working with her recipe, but with a few subtle changes.
Marshmallow Fondant – MacsMom’s BC flavored variationhttp://cakecentral.com/r...ms-bc-flavored-variationIngredients• 16 oz mini-marshmallows (NOT Jet Puffed)
2 tablespoons water
1 tablespoon glycerine
2 drams of LoRann butter flavor
*(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract)
1 teaspoon popcorn salt (I grind my own salt in a coffee grinder – if you don’t, you may get crystallization that leaves your fondant covered cake pock-marked)
Food coloring if using
2 lbs powdered sugar
Instructions1. Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don’t go over 90 seconds or it will get make the MMF tough).
2. Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray).
3. Add a small amount of PS at first to absorb moisture and avoid clumping – about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.
4. MMF can be temperamental so it’s good to get to know it at this point–what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn’t nearly as bad but you still want to find that happy medium.
5. When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.
6. It’s hard to explain the proper texture, that’s why you have to have a bit of patience with trial and error. It should be firm enough not to droop when you hold the ball on your palm, yet remain pliable.
7. So once your MMF is ready to be wrapped, rub the ball with a small amount of shortening and wrap in plastic wrap to rest for several hours.
8. When it’s time for use you’ll have to soften it in the microwave for about 45 seconds to 1 minute. But be forwarned that smaller amount of MMF (leftovers) need a much shorter amount of time in the micro to soften. Be careful not to get it too soft or it will be miserable to work with.
9. If it gets too soft you can add cornstarch to it. If that doesn’t help enough you can knead in a little gumpaste or tylose powder to give it strength – but too much GP will make your MMF too hard so be slight of hand and try more cornstarch.
10. If it happens to be too hard from too much PS, soften it in the micro and knead in more glycerine.
11. I usually make a double batch in a huge Tupperware bowl – this stuff lasts forever in the freezer! (greased well and wrapped very well).
I only used 1 tsp butter flavoring and 1 tsp vanilla and it was perfect.
You can use Jet Puffed, but the MMF comes out more rubbery in texture. You can tell it will be weird as you stir the melted Jet Puffed’s – they ball up into a big glob before they are stir-able.
The store brand small ones are the easiest texture to work with
You can sub corn syrup for glycerine wonderfully. And no, you don’t need the popcorn salt. I added that because my cousin said she thought it was too sweet. (But that was before I started using butter flavoring).
I couldnt find any butter essence so i subbed out for lemon juice and vanilla.. still tasted good,.. but the consistency is fantastic! that glycerine sure makes the difference! thanks!
Edited by user Monday, March 28, 2011 2:34:00 PM(UTC)
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