Thursday, April 28, 2011


16 oz mini-marshmallows
2 lb powdered sugar
1 tbsp water
1 tsp corn syrup (optional)
1 tsp lemon extract (optional)

Yield: 3 lbs fondant

Step 1: Melt marshmallows
Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
Step 2: Grease a wooden spoon
This is really important - while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
Step 3: Start to stir and add optional ingredients
Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness. The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
If you want to color this entire batch, you can add color now, rather than trying to knead it in later. (make 2 colors or leave about a little less than 1/2 of it white)
Step 4: Adding powdered sugar
Gradually, begin to stir in the powdered sugar.
Continue stirring and adding powdered sugar until you have used about 2/3 of the bag. Stop when it becomes difficult to continue to stir with the spoon.
Step 5 Turn out onto greased surface and knead
Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary.

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