August 30, 2011

Homemade Marshmallow Fondant

Although I've used fondant in the past, I admit (freely) that I've bought it.  I think I attempted to make homemade fondant years ago but it's a dim memory.  In the last 6 years I've begrudgingly parted with the money to purchase it already made.  However, pricing it a couple weeks ago in what is typically the most affordable store to buy it, showed me the price had jumped!  It had gone up almost $3 a package and those packages are not large.

This morning I was thinking about my son's birthday next week and deciding what kind of cake to make him.  As I quickly looked over the recipes in my collection I saw this one for homemade marshmallow fondant - which I've never tried.

Being that our home is currently on the market and we have 1-2 showings pop up every week, my cooking and baking plans usually revolve around one question to myself;  "How much of a mess will it make?"   After almost 20 showings now I'm tired of cleaning and sometimes the clean up and amount of dishes required for a dish is the sole factor in deciding whether or not I'm going to make it!  As it is, I'm not sure what kind of a cake I'm going to make my son yet so this recipe is 'on ice' for me;  but maybe one of my readers is looking for something similar right this moment!

Homemade Marshmallow Fondant

1/2 pound mini marshmallows
2 T of water
1 lb. of powdered (confectioner's) sugar
Shortening (Crisco)
plastic wrap

Grease the inside of a heat safe bowl and a wooden spoon with shortening. Place marshmallows and water in the bowl. Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.

When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.

Cover your work surface with powdered sugar and cover your hands with shortening.

Turn out the fondant on the sugared surface and knead the rest of the sugar in. Continue kneading until smooth.

Separate the fondant into different parts and color as desired. When coloring, add a bit of gel color at a time with a toothpick and knead in until the color is evenly distributed and you get the color you want.

Wrap each piece in plastic wrap until you use it. Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.Print Friendly and PDF