My Crazy Cocina Caliente!!

Just a crazy little latina, stirring up trouble in the cocina!

Homemade Marshmallow Fondant July 20, 2009

Filed under: Baking — Vanessita! @ 9:18 pm

I have been wanting to work with fondant for quite some time.  After seeing all the gorgeous cakes created on the Food Network and on shows like the Ace of Cakes and Cake Boss, I wanted to just TRY to make something half as nice.
Now- I know I’m no where even CLOSE to their level of creativity and perfection- but practice makes perfect, right?

I started off by making my own fondant.

photo_picnik

I used THIS recipe and probably half a stick of Crisco.  Believe me, I never thought I’d be working with Crisco- but it was a great tool.  Greasy, but it really did the trick to keeping the fondant off my countertop and off my hands.
The fondant itself wasn’t difficult to make but it is VERY time consuming.  It probably took me over an hour to make my batch plus color two small pieces of it.

 

Ingredients:

16 oz white marshmallows  (I used the large marshmallows)
2 tb water
2 lb icing sugar (approx. 8 cups confectioners’ or powdered sugar)
(DO NOT USE ALL OF THE SUGAR)

Directions: This is where it gets messy! Be sure to grease up your spoon and bowls, but be sure to have everything out before you grease up your hands! haha.

1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.

2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.

3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)

TIPS
—grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.

Discard all the crusty residues.

To Use:

If fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don’t loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.

Additions
add 2oz melted vanilla candy melts. I added about a teaspoon of vanilla extract

My Notes:
The kneading too FOREVER!!! I kept adding Crisco because I had a lot of tearing.  When I was finally done I double wrapped each color very tightly, but first put a thin layer of Crisco over each bundle.  Wrap it up and let it sit overnight!!

It was very fulfilling to make my own fondant and wasn’t as scary as I thought.  I really recommend making your own fondant- it tastes SO much better than any other fondant I’ve ever had.

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