Instructions:
Step 1
To make marshmallow fondant, place marshmallows and 2
tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on
high; stir until mixed well. Continue microwaving 30 seconds more; stir
again. Continue until melted (about 2 1/2 minutes).
Step 2
Place 3/4 of the confectioners' sugar on top of the melted
marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can
be added at this point if desired. Place solid vegetable shortening in
easily accessed bowl so you can reach into it with fingers as you are
working. Grease hands and counter GENEROUSLY; turn marshmallow mixture
onto counter. Start kneading like you would dough. Continue kneading,
adding additional confectioners' sugar and re-greasing hands and counter
so the fondant doesn't stick. If the marshmallow fondant is tearing
easily, it is too dry; add water (about 1/2 tablespoon at a time)
kneading until fondant forms a firm, smooth elastic ball that will
stretch without tearing, about 8 minutes.
Step 3
It's best to allow Marshmallow Fondant to sit, double-wrapped,
overnight. Prepare the fondant for storing by coating with a thin layer
of solid vegetable shortening, wrap in plastic wrap and then place in
resealable bag. Squeeze out as much air as possible. Marshmallow Fondant
will keep well in refrigerator for several weeks.
Step 4
When not working with fondant, make sure to keep it covered
with plastic wrap or in a bag to prevent it from drying out. When ready
to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Step 5
To color fondant: If you need to tint the entire batch of
fondant, add a little icing color to the melted marshmallow mixture
before adding confectioners' sugar. For smaller amounts of tinted
fondant, add icing color to portions of fondant as needed.
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