So much fun someone is bound to make it illegal
I made marshmallow fondant this morning, for Paul's birthday cake.
It was glorious. And very easy.
2 lbs powdered sugar
1 lb mini-marshmallows
2-5 T water
Put marshmallows in microwave safe bowl with 2 T water. Nuke for 30 seconds and stir. Nuke again and again, for 30 seconds each time and stirring between blasts until marshmallows are melted and smooth. Dump 3/4 of the sugar on top of the marshmallow and stir down.
Grease your work surface and your hands with Crisco. ALL over your hands--backs, palms and in between the fingers. You might also want to remove your bling at this juncture as well.
Dump the marshmallow mixture on the countertop and begin to knead it the way you would knead bread dough. It's a messy, sticky business, but that's part of the fun, where I'm concerned, so just get in there and play with it. Regrease your hands and your work surfaces as necessary (it's a good idea to keep a bench scraper handy), and add more powdered sugar as the last bit incorporates. Make sure that your fondant is smooth and workable--if it's too soft, add more sugar, and if it gets too dry to comfortably roll out without tearing, add more water.
Grease the whole ball with Crisco and double-wrap in plastic wrap, then stick it in a ziplock bag, squeezing out as much air as possible. Let sit at least overnight--but it will keep for weeks in the fridge, so don't be afraid to make it well in advance.
Tomorrow, I'm going to dye chunks of it with gel food coloring to be able to make the accouterments for Paul's birthday hamburger cake.
Too fun for words.
It makes a great big mess, but totally and completely worth it.
It was glorious. And very easy.
2 lbs powdered sugar
1 lb mini-marshmallows
2-5 T water
Put marshmallows in microwave safe bowl with 2 T water. Nuke for 30 seconds and stir. Nuke again and again, for 30 seconds each time and stirring between blasts until marshmallows are melted and smooth. Dump 3/4 of the sugar on top of the marshmallow and stir down.
Grease your work surface and your hands with Crisco. ALL over your hands--backs, palms and in between the fingers. You might also want to remove your bling at this juncture as well.
Dump the marshmallow mixture on the countertop and begin to knead it the way you would knead bread dough. It's a messy, sticky business, but that's part of the fun, where I'm concerned, so just get in there and play with it. Regrease your hands and your work surfaces as necessary (it's a good idea to keep a bench scraper handy), and add more powdered sugar as the last bit incorporates. Make sure that your fondant is smooth and workable--if it's too soft, add more sugar, and if it gets too dry to comfortably roll out without tearing, add more water.
Grease the whole ball with Crisco and double-wrap in plastic wrap, then stick it in a ziplock bag, squeezing out as much air as possible. Let sit at least overnight--but it will keep for weeks in the fridge, so don't be afraid to make it well in advance.
Tomorrow, I'm going to dye chunks of it with gel food coloring to be able to make the accouterments for Paul's birthday hamburger cake.
Too fun for words.
It makes a great big mess, but totally and completely worth it.