Hello Bakers,
About 10 days ago, I was mixing fondant in an Instagram story. It got thousands of views and generated many requests for the recipes. So here it is.
There are smart things going on in this recipe. First it starts with marshmallows - so there is no need for glycerin or gelatin because they are already in the marshmallows.
The small amount of white chocolate makes the fondant sturdier. One complaint about marshmallow fondant is that it stretches too much. The white chocolate helps the fondant taste great. Also you can customize the flavorings - for the fondant I made for the video and photos I chose lemon extract but you can use any extract or flavoring.
Here is the recipe:
Yield: 1# 10 ounces (756g) enough to cover an 8” cake
454g (1 pound powdered sugar)
30g water
15g corn syrup
230g (4 cups) marshmallows - mini’s preferably because they melt faster
85g melted white chocolate, bar chopped or chips or candy melts
4g extract - clear vanilla, lemon or almond or any flavoring you want.
Marshmallow MEP
Gel Food color as needed
Shortening as needed
Melt the marshmallows, water and corn syrup in a microwave safe bowl at 30 second intervals until the marshmallows are melted
Add the white chocolate and the extracts and stir until the chocolate is melted and the mixture is well combined.
Add color
Sift about 400g powdered sugar into a large bowl. Have the remaining 54 grams on standby.
Make a well and pour the marshmallow/chocolate mixture into it.
Using a plastic bowl scraper work the powdered sugar and the marshmallow/chocolate mixture together.
Mix until a smooth paste is formed, adding more sugar if needed.
Knead until it is smooth and fun to knead. Use a little powdered sugar if the dough is sticky. Knead until the fondant is smooth - this can take about 10 minutes.
Rub a little shortening all over the ball of fondant.
Wrap the fondant, tightly, in plastic wrap and then place it in a Ziploc bag. Label and date.
Store at room temperature for 2 months. Can be used right away.