Marshmallow Fondant
16 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1-2 tsp extract of any other flavorings: more vanilla, almond, princess cake/cookie emulsion, crème bouquet, lemon, cheesecake, white chocolate are some of my favorites
2 lbs (approx 7 C) confectioner's sugar, sifted (add this to feel. You want the fondant to be on the softer side because you add more sugar as you roll it out)
1/2 C Crisco or vegetable shortening plus extra for hands and work surface
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1-2 tsp extract of any other flavorings: more vanilla, almond, princess cake/cookie emulsion, crème bouquet, lemon, cheesecake, white chocolate are some of my favorites
2 lbs (approx 7 C) confectioner's sugar, sifted (add this to feel. You want the fondant to be on the softer side because you add more sugar as you roll it out)
1/2 C Crisco or vegetable shortening plus extra for hands and work surface
Grease microwave proof bowl w/ Crisco. Also grease spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
I make mine in my kitchenaid but only one batch at a time. If your mixer isn’t very powerful, mix only ½ to ¾ of the sugar in and then knead the rest in by hand. DO NOT scrape out all bits from the bottom of bowl. They may have small hard bits in that will ruin the texture and smoothness.
I play with the flavorings all the time. It is nice to add some vanilla etc that is sweeter with the lemon juice to help perk up the flavors. The lemon juice also helps make the fondant whiter. Then I will add more vanilla or any other flavor for the other extract.
