How To...

Make Marshmallow Fondant

This is a popular recipe, published by Wilton and many other sites. To me it is the best tasting fondant, however, it is not the smoothest and easiest to work with. Making the fondant (although a messy process) is not hard at all.

Ingredients:

• 1 package (16 ounces) white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar
• 1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.

Put marshmallows and water in a microwavable bowl and microwave on high for about 3 minutes as you stir every 30 seconds. Make sure marshmallows have melted completely. 

Add about 3/4 of the powdered sugar and start folding sugar into the marshmallows. At this point you can add flavor or coloring if you would like. Mix in the bowl until fondant is stiff and can't be mixed with a spoon. I use a standing mixer with the dough paddle, and mix there until almost all powdered sugar is incorporated. 

If you are mixing by hand, make sure the shortening is easily accessible as you will need generous amounts on the surface and on your hands. Make sure you have layered a solid layer of shortening on the counter before you transfer the fondant as it is still very sticky at this stage. Continue adding powdered sugar and kneading on the counter-top until a firm, elastic ball that does not tear when stretched is formed. Make sure you don't make it too stiff as it hardens while resting overnight. But if you do, don't worry, you can add water to achieve the desired consistency. If too soft, just add powdered sugar. 

Lately, I discovered that if I add Gum Tex (sold at Michaels or other bakery stores) to my marshmallow fondant, it is smoother and more elastic. I add two teaspoons to the above qty of marshmallow while kneading. 

Wrap the fondant in double layer of clear foil (or a zip-lock bag) and let it rest overnight. This is important especially if you add Gum Tex to your fondant, as it needs time to settle. Fondant is a little harder and easier to work with the next day.

Now you can cover cakes, cupcakes, cookies and model. Happy decorating!