Marshmallow fondant

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 1

You can easily make fondant at home, even without any experience as a pastry chef. All you need is marshmallows, water, powdered sugar (and a microwave). Marshmallow fondant is very flexible, easy to cover a cake with, and convenient for making decorative shapes. Marshmallow fondant keeps well in the refrigerator for several days without losing its texture. Bring the chilled fondant to room temperature before using.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

140 g mini marshmallows (2 and 2/3 cups)
220 g of powdered sugar, sifted (2 cups), + more as needed
Confectionery shortening, as needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine the marshmallows with 1.5 teaspoons of water in a large microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1.5 minutes.
Add about three-quarters of the sifted powdered sugar to the melted marshmallow mixture and stir. Once the mixture becomes too stiff, grease the work surface and your hands with shortening (or put on greased disposable gloves) and turn the mixture out onto the work surface. Knead, adding the remaining quarter of the powdered sugar a little at a time, until the fondant is very smooth, non-sticky, and holds its shape. Use the fondant immediately or lightly grease it with shortening, wrap tightly in plastic wrap, and store in an airtight bag or tightly sealed container at room temperature for several days.

Categories:

recipe / Desserts / Cakes / Food Network - recipes

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