A post that i had been planning to write for a long time, and something that quite a few of my friends have repeatedly asked.
There are n number of videos in the net showing how to do it, and it seemed quite simple too compared to the regular icing sugar fondant. But the only negative was the "mess" this one process brings in to your kitchen. All the videos out there ask you to throw the icing sugar over your kitchen counter and mix mix mix the melted marshmallows till they reach the desired consistency. Just this step had held me back from trying it out for a long time, untill i just thought...well...."i dont necessarily have to do it exactly so.
A slight change and it was a breeeze to make !
All you need is
* Few drops of water
* Icing sugar
* Butter/shortening to prevent it from sticking while kneading
* Flavours - vanilla/almond essence...any,
* Food colours - of your choice.
Step 1: Take the marshmallow (smaller portions for the first timers). I started of with roughly about 30 - 35 gms, or about 1/3 of a 100 gms pack.
Add a few tbs of water (3-4) and 2-3 drops of vanilla essence to it.
Step 2: Microwave on high for a minute with intervals of about 30 seconds till the marshmallows are puffy and expanded.
Step 3: Stir the marshmallows until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 20-30 seconds, until the mixture is entirely smooth and free of lumps.
Next you need the shortening (Crisco) and the icing sugar.
Step 8: If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
Step 9 : Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color.
Once the fondant is a smooth ball without any lumps or stickiness, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator for weeks, and needs to be kneaded until supple before using.