Home Made Marshmallow Fondant

I have never really wanted to make my own fondant because it was just too easy to buy it.  I also did not use it that often in my cake decorating. But with the on slot of cake decorating shows of late, my client requests have changed quite a bit.  In the past I probably did one or two fondant cakes a month, if that. Now 1 out of 3 orders are for fondant covered or fondant decorations on their cakes. 

I also don't like using fondant to cover cakes. And I never liked the taste of it.  If you have a great butter cream icing and practice icing your cakes smooth you can have the same result.  And it tastes better. 

However, I have found a very good tasting home made fondant recipe.  I decided to make my own for a couple of reasons.  The cost of ready made fondant is very high. So the cost to the customer is higher in relation to a butter cream cake. So making it myself enables me to charge my customers much less. In today's economy this is a plus to both me and my clients. And second, the taste of this recipe far surpasses the ready made brands. 

You can use this fondant recipe to cover cakes, make cut-out decorations or figures.

RECIPE:
1/4 cup solid shortening (Crisco)
16 ounces of mini marshmallows
4 tbs water
1 ts almond extract (pure or imitation)

2 pounds of powdered sugar (sifted)

DIRECTIONS:

• Prep the bowl and the spatula with some of the shortening so the marshmallow won't stick.
• Prep a clean, smooth counter or pastry mat by covering with a thin layer of shortening
• In a large microwavable bowl put the marshmallows, water and extract.
• Microwave on high in increments of 1 minute up to 3 min. Mixing the marshmallows
• in between each minute till they are all melted.
• Remove bowl and mix with greased spatula until completely smooth.
• Add about 1 pound of the powdered sugar now.
• Stir until completely blended.
• Add another cup of sugar at a time till blended, leaving 1 cup of sugar for the board.
• Pour the sugar in the center of the board.
• Now turn out the mixture on to the greased board.
• Cover your hands, front and back, with shortening
• Start kneading.  Pulling the extra sugar in to the fondant ball. Keep kneading till very pliable.
• Add more shortening to your hands and work it in to the fondant. 
• When the fondant is firm, but not dry, it is finished. 
• Place in a plastic storage bag or wrap in saran wrap and a sealed container.
• Let sit for about 2 hours before you use it.
• If when you begin to use it, it is too sticky you can add more sugar.
• If it is too dry blend a little more shortening into the fondant till it is pliable.

Keep in a air tight container.  After awhile if it gets hard you can heat it in the microwave for 7-10 seconds. Then knead. 

I hope that you will try this recipe and please let me know if you do, how you like it.







Keep on Baking!!! Fondly, DCRose