Gingerbread Exchange Community

Homemade Marshmallow Fondant (MMF)

    1 lb of Mini Marshmallows (easier to melt)
    1 tsp Clear Vanilla Extract
    1 tsp No Color Butter Flavor
    2 tbsp of Water
    2 lbs of Powdered Sugar (sifted)

A little bit of shortening

Instructions:

Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water.

Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork.

If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and sitr (repeat in itervals if necessary).

Add the powdered sugar gradually (you might not need all the sugar) and process at low speed until well incorporated, then increase speed (if you don't have a stand mixer, mix with fork until well incorporated then knead).

Powder surface with powder sugar. Knead marshmallow mix (careful, it might be hot at this point so knead with fork until it cools down a bit. You can grease your hands if you like to avoid marshmallow sticking to your hands). Kneading should not take long.

If the mix is too sticky, then add more sugar until it becomes firmer

Knead into a loaf (it will be a little bit soft at this point but don't worry). Wrap in plastic and cool for one hour (it will get firmer then).

You can store on dry place or refrigerator (it will store for weeks)

TIPS:

- Roll MMF same day you made it when a little warm to get a really thin rolled fondant.

- Let the refrigerated fondant sit for a while at room temperature before use. You can speed the process by microwaving the fondant for 10 seconds and knead again.

- If it is too dry when you knead your fondant, add water and knead again.


From the website:
http://thecakestylist.blogspot.com/2007/10/ingredients-1lb-of-mini-marshmallows.html