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Marshmallow fondant recipe


By Baked by Chitra... (Visit website)





I have been requested to post the recipe for marshmallow fondant by a fellow blogger. This is what the end product will look like.






(Marshmallow fondant (colored green) covered cake)




I used the recipe from http://whatscookingamerica.net/ but customized it to be made in a stand mixer. I feel it's much simpler that way and yes I'm a little lazy. I've begun to use my Kitchen aid stand mixer (KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White) for almost everything now.




Original Recipe Yield 2 1/4 pounds of fondant


Ingredients
1/4 cup butter - No don't use butter, but use shortening itself. I just buy Crisco from any grocery store and work from the package itself. Trust me, using butter can be disastrous for your mental well being and the kitchen as well. Marshmallows when heated can get really sticky!
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided - And sifted, I bought this sifter from Ikea which works perfectly fine. Sifting will help in making the fondant come out smoother without any lumps. Also, I will mention it below, but I don't end up using all 2 pounds of sugar. I don't like it to be overly sweet.


1. Place the butter shortening in a shallow bowl stand mixer. Just use your hands to coat the mixer's bowl and the whisk attachment. This will save you a lot of trouble.
2. 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 (Make sure the stirrer is also coated with shortening, very lightly though). 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. Here I did not use all of the sugar, I started with pouring in 3/4 cup sifted sugar at a time, this way I knew how much sugar I could get by with. And worry not, by now the fondant will look impossible to work with and will be sticking on to everything. It will get better as it kneads.
3. Rub your hands thoroughly with butter shortening, and begin kneading the sticky dough that you have removed from the mixer. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with a little confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. 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.


The procedure looks complicated and may take some time, but it's not that bad and it tastes so much better than the store bought fondant. I think it's worth it! Hope you enjoy making your own batch of marshmallow fondant!




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