MARSHMALLOW FONDANT RECIPE using a MIXER
YOU WILL NEED:
16 oz of mini marshmallows
3-5 tablespoons of water ( I usually use 3 tbsp )
1 tbsp of vanilla
approximately 8 cups of SIFTED powdered sugar ( I usually use more than 8 )
materials:
Crisco- shortening -- to line all the bowls and spatula with shortening
a big microwaveable bowl that could hold all 16 oz of marshmallows
spatula
measuring spoon
cling wrap or saran wrap
Mixer with dough hook
Gel color - optional
PROCEDURE:
1. Line the bowl and the mixer's bowl with shortening. Do the same for the spatula.
2. Put the 16 oz marshmallows in the bowl, add the water and vanilla, and microwave on high for 30 seconds at a time, stirring in between with the spatula- until all has melted. This usually takes no more than 2 minutes.
3. IF you want the whole batch to become one color, this is the time to add the color. Add drops of the gel coloring to the melted marshmallow mix, until the desired color is achieved.
4. On the mixing bowl, place the sifted powdered sugar and make a small well in the middle and pour the marshmallow mix in.
5. Insert the dough hook ( also lined with shortening ) into the mixer , and cover the bowl partially with the clingwrap to avoid a dusty mess !
6. Keep the mixer on low , and add powdered sugar if the misture still sticks to your hand. Once it does not stick anymore and if the sides start to make small sheets-- it is time to stop.
7. Take the mix put of the bowl, knead it a bit, cover with a slight film of shortening and then clingwrap it. I don't refrigerate it-- but I let it stay on my counter for a couple of hours until it reaches the right fondant consistency . You can use it the next day as well.
YIELD- 3 pounds of marshmallow fondant. Enough to cover two tiers-- and the cake board at times... it will depend on how careful you are in using it.
TIP- Using the mixture TOO SOON makes the fondant TOO soft and it is difficult to make it smooth, and it will tear easily. Using it TOO LATE, makes it SO HARD to knead, or even if you microwave it to soften it, it takes a lot of practice to know when to stop, how to knead it right and when to use it exactly...
DEMO- I have a youtube tutorial showing the actual demo of this recipe:
http://www.facebook.com/pages/Way-Beyond-Cakes-by-Mayen/205059342330?v=app_2373072738#!/topic.php?uid=205059342330&topic=14708
For the modified MM Fondant recipe, please click that link or copy and paste it to your browser.
