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
MARSHMALLOW FONDANT FLOWERS AND BUTTERFLIES
Our homemade two-ingredient marshmallow fondant tastes delicious and is super fun for crafty dessert decorators. You can make a cute cupcake garden with these designs -- but the sky's the limit on your creativity!
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 6 to 8 each of roses, daisies, butterflies
Number Of Ingredients 5
Steps:
- For the marshmallow fondant: combine the marshmallows and 1 tablespoon water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 1/2 minutes.
- Pour about three-quarters of the sifted confectioners' sugar into the marshmallows and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased latex gloves) and dump the mixture onto the counter. Knead, adding more confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and refrigerate for several days. (Let return to room temperature before using.)
- For the flowers and butterflies: Divide the fondant into 3 pieces. Working with one piece at a time, made an indentation in the top with your thumb and drop in food coloring (start with about 4 drops). Grease your hands and counter with shortening (or wear greased latex gloves). Knead the dough until the color is even, adding more food coloring if you want it darker. Wrap in plastic while you repeat with the remaining pieces of dough and different colors.
- To make a rose, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a small round cutter (about 1 1/4 inch) and punch out 10 to 12 rounds. Roll the first round around itself to create the inside of the rose. Continue to roll the pieces around each other, starting one petal halfway after the previous. Press the bottom together and peel the petals back slightly to open the rose.
- To make a daisy, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out as many flowers as you can. Use a toothpick to press a line down the center of each petal. For each flower, roll some fondant in a contrasting color into a ball slightly smaller than the center of the flower. Press to flatten slightly and poke the top all over lightly with a toothpick . Brush the bottom lightly with water and stick it in the center of the flower. Lay the flowers inside an egg carton to dry so the petals stand up, 2 to 3 hours.
- To make a butterfly, pinch off a walnut-sized ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out a few daisy shapes. Cut and remove the top and bottom petal with a paring knife, leaving a V-shaped notch; the 4 remaining petals should look like a butterfly's wings. Pinch off 4 tiny pieces of fondant in a different color and roll into balls. Flatten to make spots for the butterfly's wings and attach to the wings, using a little water to adhere. Pinch off a small piece of fondant in a third color and roll into a snake about 2 inches long. Snip the top third in half lengthwise with scissors and pull apart to make antennae. Attach to the body with a little water. Lay a piece of parchment over a rolling pin and lay the butterfly on it, face-down, to dry, about 4 hours and up to overnight.
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.
ROLLED FONDANT
Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
Provided by Marlene
Categories Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- 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. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
ROLLED MARSHMALLOW FONDANT
Make and share this Rolled Marshmallow Fondant recipe from Food.com.
Provided by TFPowers
Categories Dessert
Time 10m
Yield 2 10 inch round cakes
Number Of Ingredients 4
Steps:
- Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
- Mix ¾ of the powder sugar with the melted marshmallow.
- Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
- You can add food coloring at this point. Working it in the mixture.
- You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
- Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
- Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.
EASY MARSHMALLOW FONDANT
This fondant is very easy to make and delicious. I am not certain exactly how much fondant this made, so I am guessing. I did have enough to cover a 3 tier cake.
Provided by Alia55
Categories Dessert
Time 30m
Yield 3 lb
Number Of Ingredients 5
Steps:
- Place the marshmallows and the water in a large microwavable bowl.
- Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
- Add 3/4 of the icing sugar to the bowl.
- coat hands in the Crisco and kneed the icing sugar into the marshmallow.
- Kneed until the fondant is the desired consistency.
- You can now tint the fondant the desired color and use to cover cakes.
Nutrition Facts : Calories 1660.9, Fat 0.3, SaturatedFat 0.1, Sodium 128.4, Carbohydrate 425.6, Fiber 0.1, Sugar 383.5, Protein 2.7
More about "rolled marshmallow fondant recipes"
HOW TO MAKE MARSHMALLOW FONDANT (FONDANT RECIPE …
From cakewhiz.com
EASY HOMEMADE MARSHMALLOW FONDANT - VEENA …
From veenaazmanov.com
HOW TO MAKE ROLLED FONDANT - HOMEMADE FROM …
From veenaazmanov.com
ROLLED MARSHMALLOW FONDANT - COMPLETE RECIPES
From completerecipes.com
CHEAP AND EASY MARSHMALLOW FONDANT - SAVOR THE BEST
From savorthebest.com
MY FAVORITE MARSHMALLOW FONDANT - BAKING WITH DAN
From bakingwithdan.com
CAKEBOSS MARSHMALLOW FONDANT RECIPE AND TUTORIAL
From cakeboss.com
EASY MARSHMALLOW FONDANT - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FONDANT RECIPE (HOMEMADE) + VIDEO TUTORIAL | SUGAR …
From sugargeekshow.com
MARSHMALLOW FONDANT RECIPE - MAKE-FABULOUS …
From make-fabulous-cakes.com
SMALL MARSHMALLOW FONDANT RECIPE - THE BEARFOOT BAKER
From thebearfootbaker.com
MARSHMALLOW FONDANT RECIPE (MMF RECIPE)
From craftybaking.com
MARSHMALLOW FONDANT RECIPE - THE SPRUCE EATS
MARSHMALLOW FONDANT: HOMEMADE MARSHMALLOW FONDANT RECIPE
From thedecoratedcookie.com
MARSHMALLOW ROLLED BUTTERCREAM - CAKECENTRAL.COM
From cakecentral.com
MARSHMALLOW FONDANT RECIPE - HANIELA'S | RECIPES, COOKIE & CAKE ...
From hanielas.com
ROLLED FONDANT WITH MARSHMALLOW RECIPE? – SWEETANDSARA
From sweetandsara.com
ROLLED MARSHMALLOW FONDANT RECIPE - PLAIN.RECIPES
From plain.recipes
ROLLED MARSHMALLOW FONDANT RECIPE - FOOD.COM
From pinterest.com
MARSHMALLOW FONDANT - THE ENDLESS APPETITE
From theendlessappetite.com
ROLLED MARSHMALLOW FONDANT - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO MAKE FONDANT WITH MARSHMALLOWS - SUGAR FLOWERS …
From sugarflowersworkshop.com
WHITE CHOCOLATE-MARSHMALLOW ROLLED FONDANT RECIPE
From pinterest.ca
MAKE YOUR OWN ROLLED FONDANT - MAKE FABULOUS CAKES
From make-fabulous-cakes.com
WILTON CAKE DECORATING - ROLLED MARSHMALLOW FONDANT RECIPE
From facebook.com
ROLLED FONDANT | RICARDO
From ricardocuisine.com
HOW TO MAKE MARSHMALLOW FONDANT: AN EASY RECIPE - SHELF COOKING
From shelfcooking.com
ROLLED MARSHMALLOW FONDANT RECIPE (WILTON)
From pinterest.com
FONDANT RECIPE FOR COOKIES, CUPCAKE AND CAKES - THE BEARFOOT …
From thebearfootbaker.com
SWEET TECHNIQUE: MODELING WITH ROLLED FONDANT - SERIOUS EATS
From seriouseats.com
MARSHMALLOW FONDANT VS. REGULAR FONDANT (WHICH IS BETTER?)
From bakingkneads.com
ROLLED FONDANT RECIPES – CONFECTIONARY CHALET
From confectionarychalet.com
EASY FONDANT RECIPE (WITHOUT MARSHMALLOWS) - RECIPES.NET
From recipes.net
EASY MARSHMALLOW FONDANT RECIPE (15 MIN) | SOMEWHAT SIMPLE
From somewhatsimple.com
HOW TO MAKE ROLLED MARSHMALLOW FONDANT RECIPE - YOUTUBE
From pinterest.ca
ROLLED FONDANT MARSHMALLOW RECIPE? – SWEETANDSARA
From sweetandsara.com
ROLLED FONDANT RECIPE WITH MARSHMALLOWS - ALL INFORMATION ABOUT …
From therecipes.info
MARSHMALLOW FONDANT RECIPE (AND VIDEO) | BIGGER BOLDER BAKING
From biggerbolderbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #5-ingredients-or-less #desserts #easy #low-fat #cakes #dietary #low-sodium #low-cholesterol #cake-fillings-and-frostings #low-saturated-fat #inexpensive #low-in-something
You'll also love