Fondant

So I tried my hand at fondant. I didn't realize how dry it has to be to get it to to it highest degree of manageability. But I think I figured it out half way through a major cake project. Now that I know what I am doing I think I will have fun playing with it many more times to come!

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

Ingredients:

1 package (16oz) mini marshmallows (good quality brand)
2-5 TB water (substitute flavoring for a portion of the water it make sit so much yummier)
2 pounds sifted confectioners' sugar
1/2 cup solid vegetable shorting

Makes about 2 lbs.

Instructions:

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). If I am doing a lot of one color I like to add my coloring at this point. The color of the marshmallow will not be diminished much at all my the powdered sugar so it is a easy way to get even color without getting your hand all colored terribly by trying to fold it in later.

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. 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.

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. If it gets to hard to work with you can always throw it int he microwave for a few seconds to make it softer...great when you have to roll out a large sheet!

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.

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.

For a small batch:

1 cup mini marshmallows packed

1 TB water

1 1/2 - 1 3/4 cups confectioners sugar

Make as listed above.