Marshmallow Fondant is easy to make. You can cover cakes and cookies with it. It tastes good too!!
Ingredients
1 bag (280g) Mini Marshmallows - you can use big marshmallows or mini ones
2-3 Tablespoons water
4 cups (453g) Icing sugar
GEL food colouring
Flavourless oil (rub a little on hands whilst kneading)
Method
1. If you are going to just make one colour then put the whole bag of marshmallows in a bowl and add a couple of teaspoons of water to make it damp.
2. Stick the marshmallows in the microwave for ten seconds at a time until they are puffed up and can be easily stirred with a wooden spoon. Tip: Grease your spoon with butter/oil, things can get a bit sticky.
3. Add food colouring to the melted marshmallows until you get the colour you want. since you're going to be adding icing sugar which will lighten the colour of your fondant add in more colour to make it brighter than you need.
4. If you are using a stand mixer put in a little icing sugar and the marshmallow mix and beat on low till it forms a ball, if it is still sticky add more icing sugar. Knead for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.
5. If you are mixing by hand start folding icing sugar into the marshmallow until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.
Note: be sure to grease your hands and counter before dumping mixture from bowl
Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
For the horses I cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my horses dry out in the open air to firm them up. They are easier to apply when they are firm.
Your Fondant will last for weeks when stored airtight. Even your cut out horses will stay perfect until you need them. I kept them in an airtight box with oil paper in between the layers.
Tips:
If you add too little icing sugar, the fondant will be very sticky - just add more icing sugar.
If you add too much icing sugar, the fondant will be very stiff and hard to roll out - knead in a little bit of butter.
All you need to do is knead the gel colour in. It takes a while to get it all mixed, do it in smaller batches to make it easier to mix. If you are using one colour you can add the same coloured marshmallows, then you do not need colouring.
To store your fondant wrap them in pieces of lightly greased plastic wrap or grease the outside of the ball and wrap in double cling film wrap and keep them either in a big zip lock bag or a tight lidded container to keep it moist.
Since fondant is a sugar paste (marshmallows and icing sugar), it has a storage life of three to four months. If it feels a bit stiff and hard to use after being stored for a long time, you can soften it up by kneading a bit of butter in, or putting in the microwave one-two seconds at a time.
Marshmallow Fondant - method 2
Ingredients
250 gm white marshmallows
1 tbsp Water
450 gm Icing Sugar
Oil to rub on hands
Method
Add one tablespoon of water and microwave on high for 30 seconds, stir, repeat until melted.
Mix in icing sugar and stir. Rub oil/butter on your spoon and hands, if you are kneading it. Flatten out and wrap in cling foil.
if you need pink fondant use pink marshmallows instead.
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