Marshmallow Fondant

 

Ingredients

10.5 oz / 300g mini marshmallow bag (white)

1 lb/450g  icing sugar sifted to the fondant

150g powdered sugar extra to spreading and to use in case

1 1/2 tbs of water

2-3 tbs of vegetable shortening

Food colorings as you preferred

Flat clean surface

 

1 step

Take the bag of marshmallow and put it in to a microwave-safe bowl. Then take about 1 1/2 tbs of water and put it on to the marshmallows.

2 step

Start microwaving it for 30 seconds first and take the bowl out and stir it well. Then again microwave it for another 30 seconds. Again take it out and stir till it get mixed. Continue until it get melted. It’ll take most probably 1 1/2 minutes to 2 minutes to be done.

*I prefer mini marshmallows because it helps to melt fast and it’s easy to work with. Also you can use regular marshmallows if you can’t find mini marshmallows at the store. Regular marshmallows will take at least 2 minutes to get melted. The thing is, larger marshmallows make big lumps in the melting process. So you have to stir well and see that all the lumps have gone and it’s perfectly melted. Be careful not to burn the marshmallows. If you keep it long in the microwave it’s going to burn. Always stay close to the microwave and keep checking.

*If the mixture is not completely melted, it’s going to be affected to the consistency of the fondant. So please don’t hesitate to stop often your microwave and check.  Stir until it get nice and soft. Try not to burn.

3 step

At this point, be prepared to add colors to the fondant. If you want to make white fondant, just skip the step. Otherwise this is the most perfect time to color the fondant. Whichever the color you decided, add drops to the mixture and stir until  it completely dissolved and mixed.

*You can add colors when you knead the dough either. But it’s not going to give you balanced or evenly mixed dough. If you want to use fondant leftovers to make colorful different shapes or designs, then you can add the color you want to the white fondant dough and knead it. But I prefer to make different color fondant doughs rather than adding colors to the white dough.

*When you add color to the mixture, the color you see in the bowl, is not the color you are going to have at the end. Because when you add powdered sugar to the mixture, it’s going to be lighter, softer or faded. So if you are thinking about a brighter color, add more coloring drops to the mixture, till you assume that this much is going to be enough. If you want slightly colored fondant, start from lesser drops and see the mixture then guess and decide whether you want to add more. it always depends on your preferences.

*Do not take too long time to decide the color and mix and finish. Because sometimes the mixture gets harder if you keep mixing it long time. Room temperature and whether always effect to the fondant. At this stage, cold environment makes the mixture harder. warm environment makes it melt.

Step 4

Add 1/2 of the icing powder on to the mixture and keep stirring fast. This is really a difficult step. You have to be very patient and stir it till it get mixed. You will see it’s gradually becoming a dough around the spoon. When it’s becoming thick and hard to stir, transfer it to a clean flat surface.

*Before you start to make this fondant,  you have to prepare a spacious clean flat surface with half of the rest of the powdered sugar on it to knead the dough. If you can arrange it in a cold area in your kitchen or away from your stove or any cold place in your kitchen, that’s better. Or you can switch on your A/C if you have one. It helps a lot to avoid the stickness and sometimes you could save some icing sugar for your butter icing by doing this.

step 5

Start to knead the dough by your both hands. Before you start kneading apply some vegetable shortening to your both hands. otherwise it’ll stick to your hands. After you start kneading use icing powder to stop sticking. Always keep the surface powdered. It will help you to make the dough without sticking to the surface. Or else your fondant is going to be lumpy. It won’t give you a nice and soft finish.

Add the rest of the icing sugar little by little and knead. Use the extra powdered sugar if necessary. But always keep spreading the powdered sugar on to the surface and on to the fondant as well. You can use small sift to spray the powder. Knead till it’s not sticking  and it gets nice and soft. At least 10-20 minutes.

When it’s ready, you can see that it’s not sticky anymore. It’s very soft and smooth and stretchy.

*to take the correct consistency, always use powdered sugar and vegetable shortening. These two ingredients will always help you to balance the dough.

*If you are wearing any accessories such as rings, bracelets, bangles etc. don’t forget to  remove all of them before you start kneading. Some times even long nails give you lots of trouble when you’re kneading this fondant dough.

Step 6

Make a dough ball. Then spread icing powder around the ball. Cover it with a piece of plastic wrapping paper and place it in a resealable bag. Squeeze out the air as much as possible. And keep refrigerated overnight. like this, you can keep marshmallow fondant several weeks. If you want to use it at the same time, that’s also fine. But it’s better to keep it in the fridge at least for 4-6 hours.

Hope this recipe will help you to decorate your own cake And your special day will become more special and memorable.

 

Enjoy!