CAKE FONDANT RECIPE | ALLRECIPES
A quick fondant. If you want colored fondant, add a dash of food coloring and knead.
Provided by beth plouff
Categories Desserts Frostings and Icings Fondant Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 14 servings
Number Of Ingredients 4
Steps:
- Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
Nutrition Facts : Calories 314.2 calories, CarbohydrateContent 61.5 g, CholesterolContent 22.4 mg, FatContent 7.9 g, ProteinContent 1.2 g, SaturatedFatContent 5 g, SodiumContent 65.7 mg, SugarContent 60.6 g
MARSHMALLOW FONDANT | ALLRECIPES
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Total Time 8 hours 30 minutes
Prep Time 29 minutes
Cook Time 1 minutes
Yield 2 1/4 pounds of fondant
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 555.1 calories, CarbohydrateContent 127.3 g, CholesterolContent 12.2 mg, FatContent 4.7 g, SaturatedFatContent 2.9 g, SodiumContent 89.8 mg, SugarContent 114.6 g
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