Fondant Recipes

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FONDANT



Fondant image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

2 cups sugar
1 cup water
2 tablespoons corn syrup

Steps:

  • In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

MARSHMALLOW FONDANT



Marshmallow Fondant image

Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).

Provided by Food Network Kitchen

Time 10m

Yield 1 ball

Number Of Ingredients 3

5 ounces mini marshmallows (2 2/3 cups)
8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
Vegetable shortening, for kneading

Steps:

  • Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
  • Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

MARSHMALLOW FONDANT



Marshmallow Fondant image

This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

Provided by Kiele Briscoe

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 8h30m

Yield 10

Number Of Ingredients 5

¼ cup butter
1 (16 ounce) package miniature marshmallows
¼ cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Steps:

  • Place the butter in a shallow bowl, and set aside.
  • Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  • Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  • Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g

MARSHMALLOW FONDANT



Marshmallow Fondant image

Make and share this Marshmallow Fondant recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 1h10m

Yield 1 Cake

Number Of Ingredients 4

16 ounces white mini marshmallows (use a good quality brand)
2 -5 tablespoons water
2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Steps:

  • Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
  • It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
  • Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
  • Start kneading like you would bread dough. You will immediately see why you have greased your hands.
  • Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
  • Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
  • Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
  • Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
  • MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Nutrition Facts : Calories 5888.8, Fat 103.4, SaturatedFat 25.9, Sodium 384.7, Carbohydrate 1276.8, Fiber 0.5, Sugar 1150.5, Protein 8.2

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Top Asked Questions

How do you make classic fondant?
Classic Fondant Prepare the gelatin. Add the almond extract, corn syrup and glycerin. Add the sugar. Prepare your work surface. Knead the fondant. Wrap the fondant in plastic wrap.
How do you make fondant with marshmallows and sugar?
Mix 3 cups (375 g) of the powdered sugar with the marshmallows. Put the powdered sugar and melted marshmallows into the bowl of a stand mixer and turn it on low. Stir the mixture on low speed until it forms a ball. If the fondant looks too sticky, add more powdered sugar.
How to make fondant without it sticking?
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
How much does it cost to make your own fondant?
Inexpensive: store-bought fondant can be pretty expensive but this marshmallow fondant only costs about $2 for per batch (about 3lbs of fondant)! Fast: it only takes about 10 minutes to made homemade fondant! Perfect smooth, pliable texture for cake decorating! 1. Microwave marshmallows and water. 2. Mix in powdered sugar.

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