News bulletin: fondant can be delicious and fun! Many people like the look of fondant, but not with the taste and price that is so expensive. This recipe that uses marshmallows as a substitute provides a cost-effective solution that tastes better than real fondant.
Ingredients
- 16 ounces (450 g) mini marshmallows
- 2 tbsp (30 ml) water
- 900 g powdered sugar
- 1 tsp (5 ml) flavorings, such as clear vanilla extract, peppermint, amaretto, orange essence, lemon juice, and lavender
- Liquid food coloring
- Vegetable white butter
Step
Method 1 of 3: Making the Fondant Dough
Step 1. Use white butter to coat the wooden spoon and work surface
The marshmallows are so sticky, you'll have a hard time stirring them if you don't use a lot of white butter during the fondant-making process. The white butter prevents the marshmallows from sticking to the kitchen counter and used spoons.
- Spread white butter all over the surface of the spoon, not just the bottom. Coat the handle too.
- Spread white butter on a large cutting board, baking sheet, or whatever surface you want to use for kneading and rolling out the fondant mixture. Fondant making is a messy process that requires a large work surface.
Step 2. Place the marshmallows in a large microwaveable bowl
Use the largest bowl that can be microwaved. Place all the marshmallows in a bowl and pour 2 tablespoons of water over them.
Step 3. Microwave the marshmallows gradually for 30 seconds
Melt the marshmallows completely, but do so slowly so they don't scatter. Check the marshmallows every 30 seconds to keep track of them, once they're melted remove the bowl from the microwave.
Step 4. Add powdered sugar, then stir
Pour half the powdered sugar into the marshmallow mixture, and use a spoon to stir it. Pour in the remaining powdered sugar and keep stirring. The dough will become so stiff that it will eventually become difficult to stir with a spoon. This is the time to stop adding powdered sugar to the dough. Powdered sugar may not be used entirely.
Method 2 of 3: Kneading and Freezing the Dough
Step 1. Pour the flavorings and food coloring into the mixture, then mix well
Now is the time to add the extract and food coloring you want to use. Separate the dough into several parts before adding food coloring to it, if you don't want the entire portion of the fondant made to be the same color,.
Step 2. Knead the fondant dough
Knead the dough on a work surface. Coat hands with plenty of white butter. Start kneading fondant dough like kneading bread dough. Keep kneading the dough until it's soft and has the consistency of real fondant; the dough should be able to stretch without tearing. The dough should be kneaded for 8 to 10 minutes to get the right consistency.
- The dough may feel very hot at first, so be careful when you start kneading. If necessary, wait a minute or two so you don't hurt yourself.
- Put the white butter within reach so you can dip your finger in it while kneading the dough; this whole process requires a lot of white butter.
- If the dough feels very dry, add 1 tbsp of water and knead again to make it more elastic.
Step 3. Set aside the fondant
Roll the fondant into a ball. Lightly coat the fondant with white vegetable butter, then cover with plastic food wrap to prevent it from drying out. Place the fondant in the refrigerator and let it sit overnight.
Method 3 of 3: Grinding and Using Fondant
Step 1. Grind the fondant before you are ready to use it
Open the plastic wrap and place the fondant on the kitchen counter that has been greased with white butter. Use a buttered dough roller to grind the fondant into a thin, flat plate that is larger than the cake to be coated.
- Starch can be used instead of white butter on the kitchen counter to ensure that the fondant doesn't stick.
- Roll out the fondant to a thickness of 0.1 cm, which is the right size for most cake recipes.
Step 2. Place the fondant on top of the cake
Lift the fondant using a rolling pin, then slowly move it onto the cake so that the center of the fondant slab is above the center of the cake. Cover the sides of the cake using the edges of the fondant. Gently press around the cake to prevent the fondant from shifting, shriveling, or sticking out.
- At this stage, do not stretch the fondant, or the cake will wrinkle eventually.
- If the fondant tears when you lift it, you can fix it by gently pressing down on the damaged area.
Step 3. Trim the ends of the fondant
Use a knife to smooth the edges of the fondant around the base of the cake. Remove the remaining pieces of fondant.
Step 4. Done
Tips
- Marshmallow fondant doesn't dry out as quickly as traditional fondant so you don't have to bother closing it immediately when not in use.
- A plastic bowl can also be used, but the results are better if you use a glass bowl.
- Wrap the fondant twice when not in use.
- Use clear vanilla extract if you don't want to add color to the fondant.
- If the dough is too stiff (for example, after cooling it in the refrigerator), heat it briefly in the microwave to melt it.
- If you have kids, use leftover fondant to keep them happy on a rainy day! They can make small carvings using the leftover fondant. Let the carving dry, and you can paint it using food coloring mixed with water.
- Try using cocoa powder, instead of a mixture of food coloring, to make brown fondant. However, be aware that the properties of fondant can change slightly (dry faster and are difficult to re-melt) so use it immediately or prepare this color at the last minute.
- It costs less to make marshmallow fondant than real fondant.
- Marshmallow fondant absorbs spray paint and grease (edible, of course) very well.
- You can buy marshmallow fondant ingredients any time of the day or night at your nearest 24-hour retail store.
