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Tag Archives: marshmallows

The F Word…

Fondant.

What!?  Of course I didn’t mean THAT F word.  Though, I really thought that word would escape my mouth about 100 times while making homemade fondant, but it didn’t!  Okay, I probably said it.  Afterall I was making fondant for over an hour…that’s quite the stretch of curse-free time.  But, without lying, I can tell you the F bomb was not delivered due to the pain-in-the-arseness of Rolled Marshmallow Fondant.  Once again, Erica stumbled upon a recipe that was actually easier than anticipated.  After accomplishing the first batch sans troubles I actually made a second batch.  Both batches were made and cleaned up after in an hour and a half! 

Ingredients: (The directions really recommend name brand products) 
1 package (16 ounces) white mini marshmallows
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners’ sugar
1/2 cup solid vegetable shortening

 Directions:
1.  Place marshmallows and 2 TBSP water in microwave safe bowl.  Microwave for 30 seconds.  Stir.  Microwave for another 30 seconds and stir again.  Repeat the process until all the marshmallows are melted. (It took my marshmallows 2.5 minutes to melt.)
2.  Put about 3/4 of your powdered sugar on top of the melted mallows.  Fold in the sugar.
3.  Scoop out your shortening and put it in a separate dish.  You’ll be reaching into this dish throughout the course of your fondant kneading. (Your measurement here doesn’t need to be exact.)
4.  Cover your kneading surface and your hands in shortening.  Really, really cover them.  Load those babies up!
5.  Dump the contents of your bowl onto your greased surface.  Knead away and slowly add in the remaining powdered sugar.  
Warning: Don’t dump a bunch of powdered sugar on top and haphazardly press down on it.  You will, in fact, create a powdered sugar volcano in your very own kitchen.  Disastrous results immediately follow.

Powdered Sugar Explosion!

 Honestly, that’s really it.  Re-grease your hands and surface as you knead.  If the fondant is too dry and tearing, add small amounts of water until you reach the correct consistency.  I added about 1.5 more TBSP of water as I kneaded.  Oh, and you’re going to be kneading for like 10 minutes.  So make sure to crank some tunes before you get all greased up.

I did dye half a batch of fondant once it was all kneaded and ready to go.  I just used Wilton’s dyes and added a small amount with a toothpick and kneaded it in well.  I went with purple!

One batch of fondant


The directions say it is best to let your fondant sit overnight.  Double wrap it and store it in the fridge.  It’ll keep that way for a few weeks.  You know you want to try it.  Bust out your Crisco and get cracking! 

Word of Warning:  Making this F word turned out to be a literal pain in another f word…finger.  Between the fondant making and yard work I did last week I seem to have strained my thumb.  Try not to knead the fondant like a crazy person, and maybe you’ll be okay.

 

I linked up at It’s a Keeper!

Gimme S’more of That!

This past weekend I had a party to go to.  Naturally, I decided to make a dessert.  I thought it would be a great time to try out individual mini desserts.  In my quest I stumbled upon these marvelous little gems: Caramel S’more Cups from Betty Crocker.  Personally I would change their name to “Little Cup of Heaven”.  Who doesn’t love chocolate chip cookies and caramel?  Throw some marshmallows and a little more chocolate on top and you’ve got yourself a winner!

These desserts were definitely easy to make, and I highly suggest that all of you lovely people give them a try.  My only word of caution is their calorie content.  One little cup is a whopping 132 calories.  I could easily scarf down 3 of them without even thinking.  As a comparison 396 calories is a bit more than a McDouble from McDonalds.  Add that to the list of things we never wanted to know, eh?

Caramel S’more Cups:

Ingredients:
1 pouch Betty Crocker Chocolate Chip Cookie Mix
1/2 cup butter (softened)
1 egg
37 Rolos
111 mini marshmallows (about 1 cup)
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 375 degrees and spray mini muffin cups with cooking spray.
2.  Make cookie dough as directed on package.  Shape dough into 37 balls about 1 inch.  (The original directions call for 36 balls but, for the life of me, I can never actually make the amount the recipe calls for.)  Place one ball in each muffin cup.
3. Bake 8 minutes (until edges begin to brown).  Remove from oven and firmly place one Rolo into each cookie.  Top each cookie with three marshmallows and place back in the oven for 2 – 4 minutes (until mallows puff).
4.  Once cookies are cooled, drizzle with melted semi sweet chocolate.  Serve!


My mom told me I could never make these again… Having these around is just far too dangerous. 

Oh…and don’t worry, there are plenty more than 37 Rolos in a regular sized bag.  Feel free to eat one (or six…) as you’re unwrapping them.

 

I linked up at It’s a Keeper!