What you will need for Marshmallow Fondant:
- 1 lb (16 oz.) Mini-marshmallows (use a good quality brand)
- 2 to 5 Tablespoons water
- 2 lbs icing sugar (they say to us C&H Cane Powdered Sugar for best results)
- 1/2 cup Crisco shortening (you will be digging into it to grease up so place in a seperate bowl)
Now is the time to grease up your hands! Make sure to get Crisco all over the front and back of your hands, including inbetween your fingers. All you need to do next is begin to knead the marshmallows and the sugar together as you would bread dough. It is very sticky at this stage so just keep kneading! Add the rest of your sugar and keep kneading. If it is still sticking at this stage you can re-grease the countertop and your hands. If it is the opposite, and is tearing too easily, this means it is too dry and you will need to add a little water (1/2 tsp at a time). After about 8 minutes of kneading you will start to see your marshmallow sticky mush turn into a firm smooth elastic ball. Once your icing reaches that consistency you are done! Good work!
To store the fondant, cover your ball of icing in a thick layer of crisco and double wrap it in plastic wrap. Then place the wrapped icing ball into a ziploc baggy and place in the fridge. This icing will last in your refridgerator for weeks!
Also, I did taste it and it is what it claims to be as far as tasting better than regular fondant. However, the texture is the same and I think that is what bothers most people when it comes to this icing. The true test will be to see how good it looks on a cake! I'm sure I will post it and let you know how it goes.
That looks like fun, Hilary!! I can't wait to see the finished product!
ReplyDeleteDid you make it? We want to see the results!
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