Homemade Fondant Tips

If you love the look of fondant but are not a fan of the taste

, marshmallow fondant may just change your mind. It's easy enough to make, is inexpensive and tastes much better than store-bought. You'll need marshmallows, a few tablespoons of water, clear flavoring, and powdered sugar.

Many recipes will call for 16 ounces of marshmallows, but marshmallows are no longer sold in 16 ounces bags. The easiest way to measure out 16 ounces is to count out 64 large marshmallows. If you're using the small marshmallows, you may just be better off weighing them. The water and flavoring are added to the marshmallows before microwaving them. If using vanilla flavoring, use the clear kind, since pure vanilla extract will change the color of the fondant. For other flavors, you can purchase oils. It only takes a few drops to flavor a large batch of fondant.

After you stir the melted marshmallows, add the paste or gel food coloring at this time. It's much easier to blend at this point. But, remember that the color will deepen as the fondant sets up. Liquid food coloring will make the fondant sticky, so do not use it.

People tend to get tripped up on the recipe when it comes time to add the powdered sugar. I find that I never end up needing all the sugar called for in the recipe. Climates vary from one part of the country to another and it really does affect the fondant. Add one cup of sugar at a time. Don't worry about having to get all the sugar into the recipe. You want to stop adding sugar BEFORE the fondant is the perfect consistency. When the fondant sets up, it firms up, so if anything, you'd rather have the fondant be a little too soft. It's much easier to knead in additional sugar, if necessary, than to try to repair dry, brittle fondant. I stop adding sugar when the fondant is the consistency of dough, but still a little sticky. If you add too much sugar, you may be able to soften the fondant up with a bit of shortening, but if it crumbles, it's past saving.

The easiest way to mix fondant is in an upright mixer. I grease the bowl and dough hook with shortening. When your fondant is done kneading, wrap it tightly in saran wrap and then place it in a plastic Ziploc bag. While you can use the fondant after an hour, it's best to let it set up for at least 6. I prefer to make mine the night before I need it.

Before using your fondant, you'll have to knead it first. Grease your hands with shortening and remove your jewelry. If the fondant is still sticky, knead in additional powdered sugar. If the fondant is too firm to knead, microwave it on high for 20 seconds first. Don't expect the marshmallow fondant to be stretchy like store-bought fondant. It just doesn't have that same elasticity. If the fondant is a little dry, knead in shortening. If it crumbles, you won't be able to use it. You've gone too far with the powdered sugar.

When you're ready to roll it out, dust your work surface and rolling pin with cornstarch. Roll the fondant out to a " thickness and larger than the surface you are covering. Fold the fondant over the rolling pin to lift it and center it over the cake. Smooth from the top down, first with your hands and then with a fondant smoother. Trim the excess off with a sharp knife or pizza cutter.

by: Theressa Happe

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