Wednesday, May 25, 2011

How to Make $3 Fondant

It is no secret that I hate store bought fondant. It tastes horrible and is way too expensive. But, nothing compares to fondant to get those smooth, expensive looking cakes and cupcakes. So I was forced to occasionally buy the Wilton fondant from Michael's even though I hate it.

Until I found a recipe for Marshmallow Fondant. It is wonderful, tastes like a marshmallow, insanely easy and cheap to make, easy to work with (once you get the hang of it), and for covering a cake it looks just as good as the manufactured stuff. The only area it lacks sometimes is molding figurines. Marshmallow fondant tends to be softer than store bought fondant, and it doesn't dry as quickly either. But it can still work. For instance I made the pumpkins on the cupcakes in this post with fondant and it worked just fine. Anything much more complicated and you are asking for trouble though.

While I was making my fondant for a little boy's birthday cupcakes I decided to set up my tripod and camera and do a little tutorial on how to make marshmallow fondant. Enjoy!

What you need:
A big bag of mini-marshmallows
1 pound powdered sugar
1-2 tbsp(s) water or flavoring

What you need to do:

First, pour the bag of marshmallows into a microwave proof bowl along with a tablespoon of water or flavoring:
Marshmallows WM

Microwave the marshmallows in short increments for 15-30 seconds, stirring between each interval. Continue until the marshmallows are almost entirely melted, continue stirring until they are melted entirely.

Next, pour half of the powdered sugar into the bowl with the melted marshmallows...

Add Sugar WM

and stir until the mixture begins to thicken.
Stir the sugar WM

Once the mixture has thickened a bit grease the counter top and your hands with Crisco and dump the mixture onto the counter. (You will have wonderfully soft hands after all this)
Dumping the Fondant WM

Knead the marshmallow/sugar mixture while adding more powdered sugar...
Knead the Fondant 1 WM

Once the mixture is thick enough that you can pull it apart with out the fondant breaking form it into a ball and cover it in plastic wrap. Refrigerate overnight or until you need it. Fondant will last about a week in the fridge if you double wrap.
Finished Fondant WM

If you want to color the fondant only use gel food colorings (I have never used the powder ones, but I hear they work too). Color the fondant after it has set in the fridge and before you roll it out and decorate with it.

1 comment:

  1. What you guys call fondant is really nasty. The pre made stuff you get in the UK is ok but making your own molding icing is the best. Especially if you add a little white rum (imho lol).

    I have to try this though seems like it would be great for smaller cakes or small batches of cupcakes.

    I have a recipe on my blog but it's all in metric unfortunately!