Description (Some HTML is OK)
Not a fan of marzipan on your cake? Me neither! That's how I stumbled along this wonderful recipe for a sweet and practical marshmallow fondant at WikiHow. It is fairly easy to make and it's so simple to handle and make any cake, muffin or pudding look extremely beautiful. The great thing about this recipe also, is that you may colour and flavour it the exact way you like! The fondant can also be kept in the fridge for days in advance.
Makes 0 servings
- 225g of marshmallows
- 600g of powdered sugar (more or less)
- 9 ml of water (more or less)
- Flavoring (vanilla, amaretto, orange essence, etc.)
- Glass bowl
- (Marble cutting board)
- Counter (work area)
Preparation (Some HTML is OK)
1. Empty the marshmallows into a glass bowl and add a little splash of the water (about a tablespoon).
2. Microwave the mixture until it’s melted completely, take the bowl out every 20-25 seconds and stir it around a little. All of them don’t have to be completely melted, because they will melt by just lying in the warm bowl with the rest.
3. Remove the bowl from the microwave and stir in about half of the powdered sugar.
4. Take about the remaining amount of powdered sugar and dump it on a very clean counter. It’s actually quite crucial that it’s clean – or you’ll get little bits of breadcrumbs and other whooble you don’t want in there.
5. Put your marshmallow mixture onto your powdered sugar pile and start kneading it together.
6. Add flavour and/or colour to your marshmallow mixture. The amount of colouring and flavouring really depends on the potency of it and what the desired final flavour is. If you’re adding colour it might be a good idea to work the dough on a marble board or another surface that wont be coloured by it. Glass, porcelain, stainless steel etc.
7. It’s important to keep your hands completely covered in powdered sugar, or else the dough will start sticking to your hands and it will be almost impossible to handle. Knead the rest of the powdered sugar in to the dough until you reach a point where you are certain that no more sugar can be incorporated. You may keep going and add some more water. The fondant is ready when you have a smooth, elastic ball that doesn’t break when stretched. If it does – add a little more water.