Okay so I tried this recipe and it is so easy and convenient. I happen to like the taste but if you don't like either Marshmallows or Powdered Sugar you won't like the taste of this either. Any of my personal suggestions are comments will be in Blue. It didn't say how much this covers but after I made it and played around I think it will cover one average size double layer cake as well as have enough for some cutout decorations. It changed color very easily with concentrated gel color. Clean up was really easy also. The hot water melts the sugar so easily!
I rolled it out and put it over an odd shaped object just to see if it would smooth easily and it did. I also made various objects and it formed very easily. I LOVE THIS RECIPE!
This will be far cheaper than buying the premade stuff. Marshmallows are around a dollar. Powdered Sugar doesn't cost that much either. The Crisco wasn't expensive and you can make quite a few batches with it. I think when it is all said and done it well be less than $4 a batch.
Marshmallow Fondant
- 16 Ounces white mini marshmallows
- 2-5 Tablespoons of water (always start with 2)
-2lbs Powdered sugar.
-Crisco Shortening (You will be digging into it so place in a very easily accessed bowl.)
1. Melt the marshmallows and 2 tablespoons of water in a microwave or double boiler (I used a double boiler. Make sure it is large enough to hold marshmallows and then to pour 3/4 of sugar in) If microwaving: Put the bowl in the microwave for 30 seconds, open microwave and stir. back in microwave for 30 seconds more, and repeat until melted. Usually takes around 2 1/2 minutes
2. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
3. Grease your hands GENEROUSLY - palms, backs and between fingers, then heavily grease the surface where you will be pouring the marshmallow mixture.
4. Start kneading like you would bread dough (I found with the double boiler that the mixture was not too hot to handle. I cannot speak for the microwave method) You will see why you needed to grease the surface. (I got a little scared at this point because it was so sticky but it will come together!)
5. Keep kneading, this is very sticky at this stage! Add the rest of the powdered sugar and knead some more.
6. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily it is too dry so add water (about 1/2 tablespoon at a time then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when applied to the cake.
7. It is best if you can let it sit, double wrapped, overnight (but it can be used right away if there are no bits of dry powdered sugar) (I found that adding the powdered sugar gradually after the first 3/4 prevents the bits of sugar) If you do see them, you will need to knead and maybe add a few more drops of water.
8. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in plastic wrap and then in a zip top bag. Squeeze out as much air as possible.
9. Marshmallow Fondant will hold very well in the refrigerator for weeks.
I didn't want to post pics because I practiced with things I will be using on my mom's b-day cake and I don't want her to see it but I will post pics on facebook when I make her cake! I saved a bunch aside for Dave to play with so I may post some pics of that too!
