"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, September 17, 2014

Marshmallow Fondant

Can't believe my baby girl turn 4! She is such a joy to our family. She is our sweet and spicy all bundled in one.  She wanted and Elsa party and a Hello Kitty party. Seeing that we were having both a family and a friend party she was lucky enough to get both!  I tried something new I have never attempted before--homemade fondant.  I usually just buy the wilton stuff at the store, but this year I was feeling cheap and said it was to expensive.  It provided me with an opportunity to learn something new. the kids and I had fun doing this experiment together.  It taste far better than the store bought stuff anyway.

Marshmallow Fondant (www.cakeboss.com)

16 oz mini marshmallows (don't buy cheap marshmallows)
2 lbs powdered sugar
1 Tablespoon water
1 teaspoon corn syrup
1 tsp lemon extract (optional)

Yields 3 lbs fondant

Empty bag of marshmallows into a large, microwave safe bowl and add water. Microwave until the marshmallows are puffed up and looking soft. (About 2 minutes)

This is really important--while your marshmallows are in the microwave, use a paper towel to spread some shortening thoroughly to your wooden spoon.   Making marshmallow fondant is a sticky business, and this is one way to make it easier on yourself.

Stir in optional ingredients. Add your corn syrup and extract if using them. The corn syrup helps the fondant have flexibility after it reaches room temperature. The extract just adds flavor and helps cut the sweetness according to cake boss.com.

Adding color--if you want to color the entire batch you can add color now, rather than having to knead it in later.  Adding powdered sugar gradually begin to stir in the powdered sugar continue stirring and adding powdered sugar until you have used 2/3 of a bag. Stop when it becomes to difficult to continue string with the spoon.

Turn out onto a greased surface.  Keeping in mind that it is still going to be hot.  Carefully begin to knead with your hands, gradually adding in the rest of your powdered sugar.  You may not need the entire bag.  You'll know to stop when it stops absorbing powdered sugar. Keep your shortening near by so you can grease your hands as necessary. Double bag or plastic wrap and then put in an air tight container, to store until needed.

To things tine mentioned on sites I read about Marshmallow Fondant is that it doesn't loosen up with kneading like traditional fondant.  If it is to hard straight from the bad and can't be rolled out. Microwave for 5 seconds increments until it is kneadable.  It's important to not melt it.  You just want to soften it enough to be able to roll it out.  A liberal coating of shortening on your hands will asset with the kneading process.

Jill's Cake filling--I did an experiment and it turned out pretty good. I used this in the Hello Kitty cake. It was a cherry chip box cake with a raspberry/cherry filling.

1 1/2 cups strawberry puree
3 Tablespoons corn starch
1/3 cup Jello (choose a flavor that goes with your cake flavor)
1/4 cup sugar.

Put all ingredients in a medium saucepan and good until the liquid is clear (sugars are dissolved) and it starts to get thick.  It will thicken more once it cools.  Cool and then spoon onto your cake.

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