INGREDIENTS:
- 1 package (16 ounces) white mini marshmallows
- 2-5 tablespoons water
- 2 pounds (about 8 cups) sifted confectioners' sugar
- 1/2 cup solid vegetable shortening
MAKES: About
2 pounds marshmallow fondant.
INSTRUCTIONS:
step 1
To make marshmallow fondant,
place marshmallows and 2 tablespoons of water in a microwave-safe bowl.
Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30
seconds more; stir again. Continue until melted (about 2 1/2 minutes).
step 2
Place 3/4 of the confectioners'
sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow
mixture. Flavoring can be added at this point if desired. Place solid
vegetable shortening in easily accessed bowl so you can reach into it with
fingers as you are working. Grease hands and counter GENEROUSLY; turn
marshmallow mixture onto counter. Start kneading like you would dough.
Continue kneading, adding additional confectioners' sugar and re-greasing
hands and counter so the fondant doesn't stick. If the marshmallow fondant
is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time)
kneading until fondant forms a firm, smooth elastic ball that will stretch
without tearing, about 8 minutes.
step 3
It's best to allow Marshmallow
Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing
by coating with a thin layer of solid vegetable shortening, wrap in plastic
wrap and then place in resealable bag. Squeeze out as much air as possible.
Marshmallow Fondant will keep well in refrigerator for several weeks.
step 4
When not working with fondant,
make sure to keep it covered with plastic wrap or in a bag to prevent it
from drying out. When ready to use, knead fondant until smooth. Roll out
fondant 1/8 in. thick.
step 5
To color fondant: If you need
to tint the entire batch of fondant, add a little icing color to the melted
marshmallow mixture before adding confectioners' sugar. For smaller amounts
of tinted fondant, add icing color to portions of fondant as needed.
----------------------------------------
INGREDIENTS:
- 3 tablespoons Meringue Powder Easy-Add Meringue Powder Add to shopping list Meringue Powder
- 4 cups (about 1 lb.) confectioners' sugar
- 5 tablespoons warm water
**Makes About 3 cups of icing.
INSTRUCTIONS:
step 1
Beat all ingredients until
icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12
minutes at high speed with a hand-held mixer).
step 2
NOTE: Keep all utensils
completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop
mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin
for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free
spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you
reach proper consistency.
No comments:
Post a Comment