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
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.
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!
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!