NO MARSHMALLOW FONDANT RECIPE RECIPES
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
HOME MADE ROLLED FONDANT RECIPE | ALLRECIPES
Homemade fondant without the added expensive ingredients like glucose or glycerin. Works great for cake designs of all sorts such as modeling figures, covering cakes, decorating, etc. Add your choice of food coloring.
Provided by Kendra
Categories Desserts Frostings and Icings White
Total Time 30 minutes
Prep Time 30 minutes
Yield 30 servings
Number Of Ingredients 6
Steps:
- Mix corn syrup, vegetable shortening, and salt in a large bowl. Beat in clear vanilla extract and cornstarch. Slowly stir in confectioners' sugar, about 1 cup at a time, mixing in the sugar thoroughly each time before adding the next cup. Fondant will become increasingly stiff; if too sticky, add more cornstarch and confectioners' sugar to make an easily-workable dough.
- Turn fondant onto a work surface generously dusted with cornstarch; roll to desired thickness.
Nutrition Facts : Calories 210.4 calories, CarbohydrateContent 38.8 g, FatContent 6.9 g, SaturatedFatContent 1.7 g, SodiumContent 45.9 mg, SugarContent 32.6 g
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Make and share this Marshmallow Fondant recipe from Food.com.
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Reviews 5.0
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Reviews 4.3
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- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
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MARSHMALLOW FONDANT RECIPE - FOOD.COM
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