How to make Marshmallow Fondant!
Last time I posted the recipe of Very Chocolate Cake that I used for making the cake for the golden wedding anniversary of my friend’s in-laws. This time I will be sharing the recipe I used for the Marshmallow Fondant (MMF). As I said before I really do NOT like fondant! They are just too sweet for my taste however I do like looking at the beautiful cake and cupcake designs and admire them for the art they are. Now with Marshmallow fondant I am able to admire them and eat them at the same time! I never really heard of MMF before (maybe because I was not interested in fondant ?!?) until I read about it on cake forums and other blogs while I was browsing the net for fondant recipe that is not too sweet. I read a lot of posts and saw some video tutorials but find these 2 really helpful from My Cupcake Addiction and eHow. I find the tutorial from My Cupcake Addiction helpful specially for a beginner like me to know the texture you should look for and how to store your fondant but I also like how the other one incorporated the butter or shortening in the beginning making the fondant easier to work with. As for the recipe I used, I took some of the advice from different recipes and put them all together to come up with a fondant that is not overly sweet and easy to work with only simple ingredients. I will also be writing about how I designed the cake without using special (fondant) tools.
- 300 g Marshmallow (white, any size)
- 1 Tbsp water
- ½ tsp salt
- ½ tsp vanilla
- ⅓ cup vegetable shortening
- 570g powder sugar, sifted
- 1 tsp lemon juice
- Place marshmallows in a microwave-safe bowl, then add all ingredients except for powder sugar.
- Put the bowl of marshmallows in microwave for 30 seconds then remove to stir, repeat this until all marshmallows are melted. For big marshmallows this will take about 3 times.
- Add half of the powder sugar and fold with a spatula or fork, Once incorporated, tip the mixture on a greased counter and knead adding more powdered sugar until desired consistency is achieved.
Before you start kneading, grease your hand with shortening as the fondant will be very sticky at first but will start to get firm as you knead and add more powder sugar.
To know if you have reached the desired texture, try pulling out small amount at one end, if it breaks after an inch then it will be too stiff, if it pulls without breaking for 2 inch then it is still too soft. If it breaks away when pulled at about 2 inches then that is good.
If your fondant becomes to stiff, add a bit of water, if too soft add more powder sugar.
The fondant should rest overnight before using. It will become stiffer or harder by then, if it is too hard, just pop it in the microwave for 10 seconds at a time, but not too much as it melts fast and unevenly so be careful also not to burn yourself.
To store fondant, grease the fondant all around with shortening then cover with fling wrap twice. Put it inside an airtight container and place it in a dark cool place. No need to put in fridge if storing for several weeks (or even months, as others say, but I have not tried this yet).
Updated on June 10, 2014 to add below:
The recipe asks for vegetable shortening, which should be white or clear if in solid form so the color of your fondant can be as white as possible. In US, the most popular brand is Crisco, while in UK, they have Trex, Flora White or Cookeen and in Australia, the best known brand is Copha. I tried looking for any of these brands but unfortunely they are not available in the supermarket, I am not sure about other parts of Germany, but at least not in our area. The first time I made marshmallow fondant, I used lard and it was fine as it did not affected the taste at all but I had to add some drops of butter-vanilla extract to cover the lard-smell . Then I read in a forum about the brand Biskin as the german counterpart of Crsico.