Video:How to Make Marshmallow Fondantwith Elizabeth Labau
Marshmallow fondant is a quick and easy fondant recipe that's great for draping over cakes, making fondant cut-outs, and using as a flavored candy center. Here are easy instructions to make your own marshmallow fondant.See Transcript
Transcript:How to Make Marshmallow FondantHi, I'm Elizabeth LaBau with About.com Food. Today I'm going to show you how to make marshmallow fondant.
Why Make Marshmallow Fondant?Now, this fondant is a lot easier to make than regular, old-fashioned fondant. But you can do a lot of the same things with it, like use it to cover cakes or make figurines or do cut-outs. So, it's a great all-purpose fondant recipe to have in your arsenal.
Marshmallow Fondant IngredientsTo make marshmallow fondant, you will need:
- 8 ounces, or 4 cups, of miniature marshmallows
- 1 pound, or 4 cups, of powdered sugar, plus a little extra for kneading
- 2 tbsp water
Microwaving the MarshmallowsPlace the marshmallows and the water in a large microwave-safe bowl. Microwave them together on high for 1 minute, until the marshmallows are puffy and expanded. Stir the marshmallows and water with a rubber spatula until they are melted and smooth. It will probably take 30 seconds of stirring before all the marshmallows dissolve. If some unmelted marshmallow pieces remain, microwave it again briefly and stir, until the marshmallow mixture is entirely smooth.
Stir Sugar Into MarshmallowsAdd the pound of powdered sugar all at once and begin to stir it together with a spatula. As you continue stirring, you will find that it becomes more and more difficult, until finally it's so stiff it's impossible to stir anymore. Scrape the marshmallow-sugar mixture out onto a cutting board or counter. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet—don't worry, this is totally normal.
Kneading the Marshmallow FondantDust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. As you knead, the fondant will absorb the extra sugar on the board and will start to smooth out and lose its lumps and stickiness. If your hands start to get too sticky, add more powdered sugar as necessary, but only as much as you need—too much sugar will make the fondant stiff and hard to work with. Knead until the fondant is a smooth ball, without any sugar lumps remaining. If you have the time, wrap it well in plastic and let it rest for a few hours, so that it cools and becomes a little firmer. This will make it easier to work with. To keep your fondant fresh, wrap it tightly in plastic wrap and store it at room temperature, then knead it briefly again before using it.
Uses for Marshmallow FondantThis fondant is perfect for rolling out, making shapes, and covering cakes. You can also flavor it and use it as a candy filling. The best part is, it's easy to make and tastes like vanilla marshmallows! You may never go back to old-fashioned fondant again.
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