I confess, I used to nibble on Play Dough as a kid. There was something about the consistency that drew me in. Anything that fun to play with ought to be delicious too, right? Well, thanks to fondant icing we can have our Play Dough and eat it too! Fondant is a fun, versatile, modern icing medium. If you haven’t worked with it please give it a try. You’ll be glad you did.
One of the biggest problems I faced as a beginning decorator was that frequently experimenting with fondant threatened to break the bank. I wondered if I’d have to take out a small loan before I mastered it. Plus, the good stuff can be hard to buy locally, especially if you don’t want it to taste like plastic. While some people are highly organized, others of us (I like to call myself “creative”) must have fondant on a moment’s notice, when inspiration strikes…Usually at about 1:00 am.
The solution: Marshmallow Fondant. MM Fondant is homemade primarily out of marshmallows and powdered sugar. It is an affordable, tasty, relatively immediate alternative to expensive, highly chemical fondants. And it can be a heaven-send for beginning bakers!
I originally found the recipe on whatscookingamerica.net
Follow Peg’s instructions, or read on to see how I make it in my Kitchenaid.
16 ounce bag white mini-marshmallows(Jet-Puffed)
2 to 5 tablespoons water
2 pounds pure cane powdered sugar (C&H)
1/2 cup Crisco shortening (I never use the entire 1/2 cup, but have it handy just in case)
Step 1: Prep your Stuff
SLATHER your mixing bowl and dough hook with crisco! You can slather a spatula, too, if you’re the type that plans ahead.
Step 2: Melt Marshmallows
Put the marshmallows in a large, glass bowl and sprinkle with 3 tablespoons of water.
Microwave the Marshmallows in 30 second intervals, stirring thoroughly every 30 seconds, until melted.
Step 3: Make a Mess
Put about half of the powdered sugar into the mixing bowl then pour in the melted marshmallows. Start to stir with the dough hook on speed 2. The mixture may look terrible…You may think you’ve done something wrong. Carry on! As it absorbs the powdered sugar in the bowl slowly add the rest until it is all incorporated.
(Tip: You may find you need to coerce reluctant powdered sugar into submission by scraping the sides of the bowl. Please, please, PLEASE stop the mixer first.)
Step 4: Resolve the Mess
The mixture should start to come together into a nice ball. If it is sticking to the bowl or the dough hook, rub some shortening onto the offending equipment. Continue to knead until you have a nice, smooth ball.
(Tip: if you want to add flavor or if you plan on coloring the entire batch you can add it now and save a little muscle later down the road.)
Step 5: Swaddle Your Baby
Your marshmallow fondant will probably seem softer or “thinner” than you’re used to. That’s because it is still warm. As it cools it will stiffen up into a much more user-friendly consistency. For now, rub a little Crisco onto your infant MM Fondant then seal it up tight in a Ziplock bag for the night.
(Tip: Despite what other sites say, I have only refrigerated unused fondant once. It was a nightmare. It became hard as rock and almost impossible to knead. I store mine at room temp.)
Step 6: When You Need It, Knead It
When you’re ready to use it knead your fondant thoroughly until it’s a soft, pliable consistency. Liberally sprinkle your work surface with cornstarch when kneading and rolling fondant.
Final Tip: Keep it Cool Boy…Real Cool
If you learn one thing from this tutorial I hope it’s this – After laying fondant on a layer of cake immediately REFRIGERATE it for at least a couple of hours. It took a year of trial and error and a lot of frustration to learn this most important fondant step. I always thoroughly chill crumb-coated cakes BEFORE and AFTER laying fondant. Keeps the fondant from bulging and makes nice, crisp corners.