July 12, 2010

{ Marshmallow Fondant Recipe }

July 12, 2010
Do you love the smooth look of fondant frosting?
I like to think of it as edible "play-dough" because it so versatile and FUN!

But, it's not cheap and it usually doesn't taste that great either :(
I always shyed away from this wedding cake staple until one day I got this recipe for Marshmallow Fondant.

This recipe tastes great and you can make it yourself for cheap!

Here's the train birthday cake I made for my son's b-day! (Sadly, I ran out of mini oreos for the last car's wheels.)

The train peices were made by wrapping swiss rolls and nutty bars with fondant frosting.



MARSHMALLOW FONDANT:

Ingredients:
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon butter flavored extract
2 pounds confectioners' sugar, divided
1/4 cup butter (room temperature)



1.Double-Boiler method: Melt Marshmallows and water in double boiler until all lumps are gone.  Remove from heat and stir in vanilla extract. Slowly beat in confectioners' sugar until you have a sticky dough. Reserve one cup of the sugar for kneading.  The dough will be stiff.

  Microwave Method: Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

2.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

3.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Leftover fondant can be stored in the refrigerator tightly wrapped in plastic for up to 2 weeks.

***I love this stuff!! It's a blast to play with and the possibilities are endless!***

ENJOY!


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