Marshmallow (MM) Fondant
Ingredient notes…
don’t go the cheaper route seeing that you can find all the, following if on sale at really cheap prices. C&H sugar is the best I’ve used, Kraft MM’s melt and work the best for fondant, and 100% Cresco shortening is the only one I will ever use again (reason it leaves the fondant tasting better than any generic brand will and if your baking a cake to start a business you don’t want yucky tasting fondant it will ruin the whole cake!)
Ingredients
2 lbs confectioner’s powdered sugar (C&H brand) a bowl with 2cups C&H for later use
16 lbs mini mm (Kraft’s brand)
1-2 cups Cresco shortening
2 Tbs water, also a bowl filled with water for later with a 1tsp measurer
Makes: About 2 pounds marshmallow fondant.
Helpful to know before hand ingredients
1 large smooth clean surface you’re not afraid to get dirty and sticky
1 large microwave safe mixing bowl
1 mixing spoon, I like a flat spoon (it scrapes better & all spoons will get sticky don’t worry)
A 1 cup measuring cup
A 1Tbs measuring spoon
A 1tsp measuring spoon
Sink and soap nearby to be used throughout this recipe
Be wearing a short sleeved shirt or roll up your sleeves
1 apron
Take off any jewelry you don’t want to be cleaning MM’s out of for the next year All other helpful notes below with direction
Directions
1: Roll up your sleeves (if you need to), put your apron on ,and take off any jewelry.
2: Before starting this whole thing clean your working surface. Get the bag(s) of powdered sugar open and ready for use. Place your bowl of water and its 1/8tsp measurer with in hands reach of your working space as well.
3: Using your large mixing bowl dump all your mini MM’s, and sprinkle 2 Tbs of water over top the MM’s. Now place in the microwave for ONLY 30 SEC at a time. Each 30 seconds take it out and mix it well.
MM note: You don’t want to over melt your MM’s or they will turn brown like at a camp fire, and it will ruin your smooth white color. I’ve found that I’ll put it through 3-4 times before all the MM’s are melted and fluffy smooth.
4: Take about 2 Tbs of your Cresco and rub all over your clean working space.
You may want to wash your hands before this next part.
5: Dump about 2 cups of the C&H over top the MM mix and grab your mixing spoon.
Scrap out all you can of this very sticky mixture on to your well greased working surface. It may still be warm so let it cool while you clean off your mixing spoon and grease it up a little. Now make sure every this is ready from step 2 once you start kneading it gets messy.
6: Smother your hands with Cresco and I mean all over on top, between fingers, where your rings use to, on your wrists.
Now dive in and knead those MM’s.
Can you see why you’re going to need that Cresco? If anyone is nearby they may even look at you like “What are you doing?”
Pour 1 cup of C&H over the MM’s at a time, your hands will be covered in melted yummy MM’s (yes even if you covered it in Cresco). Knead about 4-6 cups of C&H in the MM mix, then you clean off as much MM’s as you can before you wash your hands.
7: Keep applying Cresco to your work surface I’ve found that using the mixing spoon to help scrap up the stuck MM’s cleanse it up better for regreasing. Now you’ll see why I told you to place the Cresco in arms reach. You’ll be repeating this step a lot. Also keep applying it to your hands. Keep on kneading those MM’s and C&H powder.
8: Keep smother hands and work surface with Cresco. Now back to kneading add the C&H as needed
Ingredient notes…
don’t go the cheaper route seeing that you can find all the, following if on sale at really cheap prices. C&H sugar is the best I’ve used, Kraft MM’s melt and work the best for fondant, and 100% Cresco shortening is the only one I will ever use again (reason it leaves the fondant tasting better than any generic brand will and if your baking a cake to start a business you don’t want yucky tasting fondant it will ruin the whole cake!)
Ingredients
2 lbs confectioner’s powdered sugar (C&H brand) a bowl with 2cups C&H for later use
16 lbs mini mm (Kraft’s brand)
1-2 cups Cresco shortening
2 Tbs water, also a bowl filled with water for later with a 1tsp measurer
Makes: About 2 pounds marshmallow fondant.
Helpful to know before hand ingredients
1 large smooth clean surface you’re not afraid to get dirty and sticky
1 large microwave safe mixing bowl
1 mixing spoon, I like a flat spoon (it scrapes better & all spoons will get sticky don’t worry)
A 1 cup measuring cup
A 1Tbs measuring spoon
A 1tsp measuring spoon
Sink and soap nearby to be used throughout this recipe
Be wearing a short sleeved shirt or roll up your sleeves
1 apron
Take off any jewelry you don’t want to be cleaning MM’s out of for the next year All other helpful notes below with direction
Directions
1: Roll up your sleeves (if you need to), put your apron on ,and take off any jewelry.
2: Before starting this whole thing clean your working surface. Get the bag(s) of powdered sugar open and ready for use. Place your bowl of water and its 1/8tsp measurer with in hands reach of your working space as well.
3: Using your large mixing bowl dump all your mini MM’s, and sprinkle 2 Tbs of water over top the MM’s. Now place in the microwave for ONLY 30 SEC at a time. Each 30 seconds take it out and mix it well.
MM note: You don’t want to over melt your MM’s or they will turn brown like at a camp fire, and it will ruin your smooth white color. I’ve found that I’ll put it through 3-4 times before all the MM’s are melted and fluffy smooth.
4: Take about 2 Tbs of your Cresco and rub all over your clean working space.
You may want to wash your hands before this next part.
5: Dump about 2 cups of the C&H over top the MM mix and grab your mixing spoon.
Scrap out all you can of this very sticky mixture on to your well greased working surface. It may still be warm so let it cool while you clean off your mixing spoon and grease it up a little. Now make sure every this is ready from step 2 once you start kneading it gets messy.
6: Smother your hands with Cresco and I mean all over on top, between fingers, where your rings use to, on your wrists.
Now dive in and knead those MM’s.
Can you see why you’re going to need that Cresco? If anyone is nearby they may even look at you like “What are you doing?”
Pour 1 cup of C&H over the MM’s at a time, your hands will be covered in melted yummy MM’s (yes even if you covered it in Cresco). Knead about 4-6 cups of C&H in the MM mix, then you clean off as much MM’s as you can before you wash your hands.
7: Keep applying Cresco to your work surface I’ve found that using the mixing spoon to help scrap up the stuck MM’s cleanse it up better for regreasing. Now you’ll see why I told you to place the Cresco in arms reach. You’ll be repeating this step a lot. Also keep applying it to your hands. Keep on kneading those MM’s and C&H powder.
8: Keep smother hands and work surface with Cresco. Now back to kneading add the C&H as needed
If it gets to dry just at 1tsp of water at a time. I like to use about 1lb or my C&H before adding any water, you want to use as little water as you can.
Water and C&H note: water goes along way with C&H so only use 1/8tsp, too much water and your fondant will be way to runny.
Now you’ll start to use less and less Cresco and it is now forming a firm ball. Keep kneading.
9: Keep kneading the rest of the C&H in to your fondant. If you can see that there is still some C&H small clumps that’s ok cause you’ll need to store this fondant in the fridge for a few hours and C&H will soak up the moister from the water you’ve been slowly adding.
10: Roll your fondant into a ball and give it a good light Cresco covering. Wrap it in saran wrap once and then 1 more time. Now place that wrapped up ball in a zip lock bag, push out as much air as you can. Place it in the fridge for later.
Wrapping notes: Why saran wrap it twice if you’re putting in a zip lock bag? Well air is not your friend at this stage. It can make your MM fondant to dry
Storage of MM Fondant notes: I’ve found you can store this kind of Fondant in the fridge for 2 weeks. If I know I’ll be making a cake or two in a week or so I’ll make small batches here and there depending on the size of cake. I’ll write the dates on the zip lock bags before placing them in the fridge, so I know which ones to use first.
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