CHOCOLATE MARSHMALLOW FONDANT
This homemade chocolate marshmallow fondant is a delicious sugar paste recipe with the taste of marshmallow and chocolate. This simple, easy and effortless recipe is made with real chocolate and cocoa powder for that rich chocolate taste. Whether you cover a cake, cookies or cupcakes this chocolate fondant is always a real treat.
Provided by Veena Azmanov
Categories Dessert
Time 12m
Number Of Ingredients 9
Steps:
- Chop chocolate into small pieces or grate so it melts quickly.
- Smear the microwave-safe bowl with half the veg shortening
- Place chocolate and marshmallows in the bowl along with corn syrup and vanilla extract
- Microwave at 30-sec interval for about a minute or two until completely melted.
- Stir slowly - it's a sticky soupy mix but all the chocolate must be melted
- Add one cup powdered sugar - stir
- Then add the cocoa powder and the hot boiling water - combine well (the hot water will dissolve the cocoa powder and give this deep dark color)
- Continue adding more powdered sugar while mixing with a spatula.
- Then transfer to a working surface and start kneading.
- Add the remaining veg shortening and powdered sugar as needed
- It is important not to add too much, powdered sugar as will make the fondant too dry.
- The consistency of the fondant will still be slightly sticky but still pliable. (once the fondant rest you can always add more fondant so DO NOT ADD TOO MUCH POWDERED SUGAR)
- Divide the fondant into two-disc and place in a ziplock or storage bag. This will prevent it from drying.
- Chill in the refrigerator for at least three hours for the fondant to firm up.
- Thaw and bring fondant to room temperature.
- Cold fondant is difficult to knead because the chocolate hardens. You can thaw longer or heat in the microwave for 10 seconds.Tip - (10 SECONDS IN THE MICROWAVE FOR FONDANT IS A LOT SO DON'T DO MORE THAN 10 SECONDS AT A TIME)
- Knead to a smooth soft pliable consistency. Tip - vegetable shortening on your hands when kneading helps give a smooth shiny consistency.
- Roll on a surface dusting with powdered sugar or cornstarch - then dust off excess powdered sugar. Alternatively, you can smear vegetable shortening on your surface for kneading.
Nutrition Facts : ServingSize 109 grams, Calories 423 kcal, Carbohydrate 85 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Sodium 28 mg, Fiber 4 g, Sugar 71 g, UnsaturatedFat 3 g
WHITE CHOCOLATE MARSHMALLOW FONDANT
Homemade fondant is easy to make and tastes great!
Provided by Karyn Granrud
Categories Frosting
Time 20m
Number Of Ingredients 8
Steps:
- Place marshmallows, white chocolate, butter, and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
- Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
- Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
- Knead until the marshmallow is no longer sticky and it won't take anymore sugar.
- Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
- The next day, pull off a small golf ball size of fondant and tint it green. Pretend you're playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to 1/8 inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
- Take half the fondant and roll to 1/8 inch thickness. Use a 2 1/2 inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.
Nutrition Facts : Calories 131 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 23 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MARSHMALLOW FONDANT
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
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.
WHITE CHOCOLATE MARSHMALLOW FUDGE
This is a favorite at Christmastime and also for our annual Sunday school bake sale.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-9 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
- Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
- Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
- Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
MARSHMALLOW FONDANT
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
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
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