Happy Victoria Day weekend to my Canadian readers:) I hope that all of you have the day off tomorrow (I don’t; but I’ll get over it). If you have nothing to do and want to have an afternoon of delicious fun, get your hands on some cupcakes and have fun decorating them with marshmallow fondant.
This recipe, in my opinion, tastes 200% better than commercial fondant, and is a lot more affordable.
I really like this recipe not only because it is easy, it also allows you to control flavor and consistency.
- ~ 1/2 to 1 cup of Crisco
- 500g high quality marshmallows
- ~ 1 kg of powdered sugar (confectioners sugar); twice sifted
- 3 tbls water
- Icing colours (optional)
To clarify, the Crisco is used primarily to help the fondant from sticking to surfaces. Especially helps when you need to knead the fondant.
1. Grease a microwave safe bowl large enough to hold your marshmallows. Add water and microwave on low for 45 seconds – a minute and a half; just until the marshmallows puff up and melt
2. Lay out a large piece of parchment to cover your working surface, and generously grease it with Crisco
3. Pour melted marshmallows on greased surface, and slowly add confectioners sugar.
4. Generously grease your hands (I MEAN IT!!) and have some handy near by; you’ll need it.
5. Start kneading the marshmallow mixture, and start adding more sugar. At this point you will start seeing the fondant come together, and become more tacky, and return to a solid state.
* I usually don’t end up using the entire 1kg of sugar. If the fondant is to sticky and gum like, you should add more sugar. If the fondant becomes to hard, its a sign of too much sugar, and adding a teaspoon of water may help return it back to a softer state.
* Humidity plays a big role in determining how much sugar is used. On warmer, humid days, I usually add the entire kg of sugar. On dryer days, I use less. Play it by ear… er.. the weather!
6. YOU NEED TO KNEAD. Kneading is important because it removes any sugar clumps that may have developed, and it also gives you a feel for the consistency. You generally want a fondant that has a similar texture to play dough. When you are happy with the consistency of your fondant, wrap it in some parchment paper, and place it in an airtight container (or ziplock bag)
7. Its best to let your fondant settle for 24 hrs in the fridge.
8. The best way to tint your fondant is by using icing colors. Usually a few dabs of the color will suffice to tint an entire piece of fondant.
If you have any questions, I’ll do my best to answer them:) Enjoy.xoxo