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Wednesday, September 28, 2011

Marshmallow Fondant





Today's fun included using up some fondant I had sitting in the refrigerator.  So, last night I made a basic chocolate cupcake.  Today I filled it with straight marshmallow cream you can buy in the store.  Usually, I add a little shortening and a few other ingredients, but today I just wanted to taste it in a cupcake straight out of the jar.  It was a little harder to fill the cupcakes with, by harder I mean thicker and did not come out of the bag as easy, but I can't wait to try one tonight after dinner. 

So, I had already made the fondant, using only natural coloring (you can buy natural food colorings at Whole Foods or any health food store, they cost, but they last forever in your refrigerator).  So, that is what I topped the cupcakes with.  I wish the edges were smoother on the circle, but I am guessing that is because it was a little dry from sitting in the refrigerator and I should have used more shortening when rolling or water when I made it.

Here is the basic marshmallow recipe I used....

Marshmallow Fondant
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8 oz miniature marshmallows (4 cups not packed, or half of a 16 oz bag)  buy name brand
1 pound powdered sugar (4 cups), plus extra for dusting (buy name brand)
2 tbsp water
Natural food coloring or natural flavor extracts, optional

1.  Dust your counter or a fondant mat with powdered sugar or rub with shortening.
2.  Place marshmallows and water in a large glass bowl.  You can 1/2 or quarter this recipe depending on how much fondant you need.  Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
3.  Stir the marshmallows with a rubber spatula until they are melted and smooth.  If some unmelted marshmallow remain, place back in microwave for 30-45 seconds, until the mixture is smooth.  Here is where you can add your natural coloring or flavoring.  Stir until incorporated.  This makes coloring fondant soooooo much easier!
4.  Add the powdered sugar and stir with spatula.  Stir until incorporated and it becomes impossible to stir.  It is going to look like a sticky mess.
5.  Scrape the marshmallow/sugar mixture out onto the prepared work surface.  Dust your hands with powdered sugar or rub shortening all over your hands and knead like you would bread dough.  I like the shortening over the powdered sugar on my hands for kneading.  It's a personal preference.
6.  Continue to knead until it smooths out and loses its stickiness, could take 5 minutes.  Too much sugar will make the fondant dry and difficult to work with.  If you have added too much powdered sugar and the fondant is looking dry and cracking add water about 1/2 tbsp at a time kneading until the fondant will stretch without tearing. 
7.  When it becomes a smooth ball, it is ready to use.  Or you can rub shortening all over the ball and wrap it up in plastic wrap (bpa free) to be used later.  Store it wrapped in a glass airtight bowl. 
8.  It will need to sit out for a good day to return to the soft consistency to roll.
9.  Roll it out and have fun!

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