Tuesday, March 5, 2013

Marshmallow Fondant - step by step tutorial

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

* Marshmallows
* 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.



Unlike the regular way of having the icing sugar all over the counter top to mix with the melted marsh's, i went in for a large sized cooking pan. Doing it this way will keep the process more controlled and less cleanup after the session.

Step 4:  Rub the pan thoroughly with Crisco on all sides and add in the icing sugar.  Well, not being specific about the quantity. As you can see you need lots of it, or until the marshmallow mass forms a dough of the right consistency).  I have used almost full of the 500 gm pack.

Step 5 : Scrape the melted marshmallow into the icing sugar. It will be very sticky.

  

Step 6: Rub your hands with Crisco, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.


Step 7 : Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding once it is smooth--too much sugar will make it stiff and difficult to work with.


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.

14 comments:

  1. Excellent post, fondant looks fantabulous.

    ReplyDelete
  2. lovely idea. u got nice space, do visit mine too.

    ReplyDelete
  3. I too do the same way and love marshmallow fondant..Useful post!!
    BTW,Regarding your query abt event..its exclusively chinese dear:)
    Participate & win e gift vouchers in Flavors Of Cuisines-"Chinese"

    ReplyDelete
  4. Good post. thanks to visit my blog and ur comments. am following u .
    Glad if u will follow me back.
    www.cookingatmayflower.blogspot.com

    ReplyDelete
  5. This one looks true to the name of ur space - 'craft meets food'. Looks cute :)

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Very nice post, I have to make it at home. Thanks for sharing.

    ReplyDelete
  8. OMG.....great post dear....wonderful clicks..

    ReplyDelete
  9. Thank u for stopping by, this is one great post; unfortunately I do not get marshmallow here...but still I will bookmark this...happy to follow u....keep connected.

    ReplyDelete
  10. Very useful post. Thanks for sharing !

    ReplyDelete
  11. Sona - Quick PicksMarch 08, 2013

    thanks all for the lovely comments. realy appreciate it.

    ReplyDelete
  12. This looks very informative sona, like ur blog and all posts are nice, following u now, hope u like my blog too and thanks for appreciating my recipe.!!

    ReplyDelete
  13. Lovely post.. I'm quite excited to try this soon.. Thanks for sharing Sona :-)

    ReplyDelete

Tuesday, March 5, 2013

Marshmallow Fondant - step by step tutorial

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

* Marshmallows
* 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.



Unlike the regular way of having the icing sugar all over the counter top to mix with the melted marsh's, i went in for a large sized cooking pan. Doing it this way will keep the process more controlled and less cleanup after the session.

Step 4:  Rub the pan thoroughly with Crisco on all sides and add in the icing sugar.  Well, not being specific about the quantity. As you can see you need lots of it, or until the marshmallow mass forms a dough of the right consistency).  I have used almost full of the 500 gm pack.

Step 5 : Scrape the melted marshmallow into the icing sugar. It will be very sticky.

  

Step 6: Rub your hands with Crisco, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.


Step 7 : Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding once it is smooth--too much sugar will make it stiff and difficult to work with.


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.

14 comments:

  1. Excellent post, fondant looks fantabulous.

    ReplyDelete
  2. lovely idea. u got nice space, do visit mine too.

    ReplyDelete
  3. I too do the same way and love marshmallow fondant..Useful post!!
    BTW,Regarding your query abt event..its exclusively chinese dear:)
    Participate & win e gift vouchers in Flavors Of Cuisines-"Chinese"

    ReplyDelete
  4. Good post. thanks to visit my blog and ur comments. am following u .
    Glad if u will follow me back.
    www.cookingatmayflower.blogspot.com

    ReplyDelete
  5. This one looks true to the name of ur space - 'craft meets food'. Looks cute :)

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Very nice post, I have to make it at home. Thanks for sharing.

    ReplyDelete
  8. OMG.....great post dear....wonderful clicks..

    ReplyDelete
  9. Thank u for stopping by, this is one great post; unfortunately I do not get marshmallow here...but still I will bookmark this...happy to follow u....keep connected.

    ReplyDelete
  10. Very useful post. Thanks for sharing !

    ReplyDelete
  11. Sona - Quick PicksMarch 08, 2013

    thanks all for the lovely comments. realy appreciate it.

    ReplyDelete
  12. This looks very informative sona, like ur blog and all posts are nice, following u now, hope u like my blog too and thanks for appreciating my recipe.!!

    ReplyDelete
  13. Lovely post.. I'm quite excited to try this soon.. Thanks for sharing Sona :-)

    ReplyDelete