Posted in Testing Recipes

RECIPE TESTING: Marshmallow Fondant

The first recipe I tried was for Jell-o marshmallow fondant from ‘instructables’ and it was terrible.  It was incredibly stiff, gritty and had a funny aftertaste.

I think that the recipe was fine, the instructions just failed to describe it in detailed steps which caused it to turn out all wrong.

BUT! I spent a few hours retrying this recipe over and over again until I got the perfect consistency.

Firstly, I chose to omit the Jell-o as an ingredient while trying to perfect this recipe because added ingredients can sometimes be the cause of a recipe not working out.

The recipe I have come up with is so simple and comes together flawlessly.

So let’s get into my fixed version of this fondant:

**This recipe will make a tennis ball sized amount as it was just a tester portion.

Double the recipe for enough for a small cake.

Quadruple for a medium cake, etc.**

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**Also note: You will need to refrigerate for 24 hours before use so make in advance!**

What you will need:

2/3 cup of Marshmallows

1 tbsp water

1/2 cup icing sugar + (a bowl of extra icing sugar for perfecting the texture.)

Shortening (for hands and counter to keep from sticking.)

**Optional** Vanilla

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The first thing you want to do is take your marshmallows and your water and microwave it for 30 seconds, at this point you can add some vanilla for extra flavouring

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Stir and microwave for another 15 seconds until melted completely.

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Next you will want to add in your icing sugar and mix well. Once it looks like you can pick it up, rub shortening on your hands and counter and grab your fondant, it will still be ‘gloopy’ at this point.

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Now mix it in your hands, adding icing sugar a little at a time.

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Once it becomes more manageable, you can start to knead it on the counter.

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Once it gets to point where you can stretch it 2-3 inches before it breaks, you are done.

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You will have to refrigerate this for 24 hours at this point.  Make a ball with the fondant and cover it with a layer of shortening before double wrapping it with plastic wrap.

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After 24 hours, when you are ready to use, just knead it well before using.

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Once you have softened it, you can roll it out and do what you want with it, for example I made some very simple “Paint” with icing sugar, water and food coloring. (Remember, icing paint should be thick, not runny. So there should be more icing sugar than water.)

Then I created some fondant leaves, painted them green and we are done!

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**This fondant will last up to a month in the fridge as well as it is tightly sealed.**

 

Cheers,

JMaxwell

 

 

 

 

 

 

Author:

Lover of words, culinary enthusiast, mom to an adorable 5 year old, and changing the world for the better one day at a time.

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