HOMEMADE FONDANT WITHOUT MARSHMALLOW RECIPES

Steps:

• Before you start making you homemade easy fondant without marshmallows, you should have all the ingredients ready. If you have a measuring spoon for cooking, the quantities you'll need are as follows: 5 tablespoons of water, 1 heaped tablespoon of glucose, 1 level tablespoon of glycerin, 1 level tablespoon of vanilla extract and 1 level tablespoon of butter.If you don't have a measuring spoon, use a soup-spoon and add half a spoonful more for each ingredient. As for the essence, this is simply to give the fondant a bit of flavor, so it can be vanilla, lemon, strawberry, etc. It should however be colorless, so that the icing stays white.
• To begin making the fondant, you need to slowly pour the powdered gelatine into the water so that it soaks up the liquid and forms lumps. Leave for a few seconds, and when the lumps appear, heat up the mixture in a water bath until it dissolves, stirring throughout. When you're done, add the glucose and keep stirring.
• Virtually everything from now on will be done using the water bath - at a low heat if it's the first time you've done it - so make sure you use a big enough container. When the glucose has dissolved, add the glycerine, and remember to keep stirring. When it's all mixed together, add the butter. You'll see that the ingredients dissolve extremely quickly, so this won't take very long at all.
• Now add the vanilla extract, and keep stirring. When all the ingredients are properly mixed together, take the container out of the water bath and slowly add the powdered sugar. It's recommended to use castor sugar for this, as regular granulated sugar tends to break up the base of the fondant. No need to add all the sugar; if you're planning to keep the fondant to use it later just add half (and then the other half when you are going to use it). If you decide to do this, cover securely with cling film and keep it in the fridge.
• When the base begins to thicken, you can mix it with your hands - this will be much easier. Cover your hands and the working space with powdered sugar and start kneading. You'll know your homemade fondant is ready when it stops sticking. You can then use it to decorate a cake or any other type of pastry.
• If you added all the sugar, use some of the fondant and save the rest. Don't leave it in the fridge. Fondant with marshmallows can be kept in the fridge, but this kind can't, as it goes extremely hard and you'll need to heat it up in the microwave for a few minutes. The best thing is to make it into a ball, cover with cling film and store in an airtight bag or sealable container, and leave it somewhere cool.
• And if you want to add some colour to your fondant without marshmallows we recommend adding a drop of liquid dye to the water, or as many drops as you like depending on what tone you want. (Do this before adding the gelatine). This will make it much easier to dye the whole mass, as it will give you the colour you're after from the start. Now you can decorate your pastry desserts with whatever shapes, colours and patterns you like. have a look at our articles on cake decoration for some ideas!Now that you know how to make fondant without marshmallows, we also have several different recipes for fondant that you can try.

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.