The first time I tried to make fondant from marshmallows and confectioner's sugar was about two and a half years ago. It turned out perfectly - it was pliable, slightly shiny, not too sticky. I added a tinge of green dye and blended it into a marble pattern. I draped it onto a measly little cake I made in a hurry, and hubs took it to a poker game to share with friends.
Every time since, the fondant hasn't looked or felt as good. It has turned out too dry, too sticky, a horrible color (a nauseatingly dull yellow-green). Once, the marshmallows almost exploded in the microwave. It's a messy process - sugar gets everywhere, but homemade fondant tastes way, way better than store bought. Not to mention, it's much more economical.
This recent attempt is probably my best since that magical first time. It still doesn't have that sheen that fondant should have, but the texture is good. This is a sample cake I made. I didn't have time to decorate, but more about that later....
Marshmallow Fondant
1 cup of mini-marshmallows, packed tightly
2.5 tsp water
2.5 tsp water
1 1/2 - 1 3/4 c confectioners sugar
Place the marshmallows and the water in a microwave safe bowl. Heat for 20 seconds at a time, until the marshmallows are poofy and have just begun to separate. Stir so the mixture becomes slightly soupy. Work in the confectioners sugar, a little at a time, kneading until the fondant is pliable.
I don't remember how I came across your blog but I really enjoy the recipes you share and check back often. I'm really excited about the fondant and may have to try it. Thanks!
ReplyDeleteThanks for reading!
ReplyDeleteSo did you ever have issues with cracking? Did you use any butter or oil at all? What type of cake was it on?
ReplyDeleteHaimish,
ReplyDeleteI haven't had problems with it cracking. If you do notice some cracks, rub a little bit of vegetable shortening into the fondant. I've covered all types of cakes with the fondant. Always frost cake with a layer of buttercream before covering with fondant.