CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
MARSHMALLOW FONDANT
Make and share this Marshmallow Fondant recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h10m
Yield 1 Cake
Number Of Ingredients 4
Steps:
- Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
- It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
- Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
- Start kneading like you would bread dough. You will immediately see why you have greased your hands.
- Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
- Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
- Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
- Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
- MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
Nutrition Facts : Calories 5888.8, Fat 103.4, SaturatedFat 25.9, Sodium 384.7, Carbohydrate 1276.8, Fiber 0.5, Sugar 1150.5, Protein 8.2
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
WHITE CHOCOLATE MARSHMALLOW FONDANT
Homemade fondant is easy to make and tastes great!
Provided by Karyn Granrud
Categories Frosting
Time 20m
Number Of Ingredients 8
Steps:
- Place marshmallows, white chocolate, butter, and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
- Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
- Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
- Knead until the marshmallow is no longer sticky and it won't take anymore sugar.
- Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
- The next day, pull off a small golf ball size of fondant and tint it green. Pretend you're playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to 1/8 inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
- Take half the fondant and roll to 1/8 inch thickness. Use a 2 1/2 inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.
Nutrition Facts : Calories 131 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 23 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY MARSHMALLOW FONDANT MUMMY CUPCAKES
Dress Halloween cupcakes as mummies in this marshmallow fondant recipe with semi-sweet chocolate eyes. Scary? Maybe. A yummy fondant recipe? You bet!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Reserve 1 cup marshmallows for later use. Microwave remaining marshmallows and water in large microwaveable bowl on HIGH 3 to 4 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. (Caution: Mixture will be hot.)
- Add 1/4 cup shortening and vanilla to marshmallow mixture; stir until shortening is melted and mixture is well blended. Gradually add sugar, mixing well after each addition. Lightly coat work surface with remaining shortening. Add marshmallow fondant; knead until smooth.
- Spread cornstarch onto clean work surface. Add fondant; roll to 1/8-inch thickness. Cut into 1/4-inch-wide strips with pizza cutter or sharp knife.
- Spread frosting onto tops of cupcakes. Decorate with fondant strips and chocolate morsels to resemble mummies as shown in photo.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MARSHMALLOW FONDANT
Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).
Provided by Food Network Kitchen
Time 10m
Yield 1 ball
Number Of Ingredients 3
Steps:
- Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
MARSHMALLOW FONDANT ICING
A tasty, cheap and easy substitute for store-bought fondant icing.
Provided by h8iswibblywobbly
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Dust your counter or a large cutting board with icing sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
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- White chocolate can be solid or powdered, but it's preferable to have it solid. Glucose must be liquid, as the powdered format doesn't dissolve as easily in water or has the thickness we need to make the fondant. If you don't have glucose, then you can use white marshmallows (the same quantity in grams).
- First of all, we'll melt the white chocolate in a double boiler. If you go for the powdered option, you must follow the next step.
- In another bowl, mix the icing sugar with the glucose and water. It's important for the water to be lukewarm or even a bit hot so that the ingredients mix better. If you are using powdered white chocolate, you should add it once the other ingredients are well mixed.
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- For the cake: Grease and flour a 9" or 24cm round pan. In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it a bit to even out the batter. Bake in a preheated oven at 350°F/180°C for 35-40 minutes or until the inserted toothpick comes out clean. Remove from oven and let it cool down. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance. Cover with fling wrap and place in the fridge.
- For the Ganache: ***If using the microwave, place 200ml cream in big bowl and heat for 10 seconds on full power, add the semi-sweet chocolate and heat for another 10 seconds. Take out from microwave and stir well. If chocolate is still lumpy, heat it again for another 10 seconds and stir again afterwards. Repeat as needed but giving it a good stirring in between and the chocolate should melt slowly without heating too much. ***If not using the microwave, place the bowl with cream on top of a small saucepan with boiling water, make sure the bottom of the bowl does not touch the water. Add chopped chocolates and stir continuously until it melts then remove from heat. Continue stirring until well blended. Let the chocolate ganache cool down.
- Scoop about half of the ganache into another bowl and add the remaining 75ml of cream and mix until well blended. Put it in the freezer for 7-10 minutes to make it set faster but do not let it freeze. Take it out of the freezer and whip until it becomes light and fluffy. This will be the filling and the other will be used for a crumb coating.
HOW TO MAKE CHOCOLATE FONDANT FROM SCRATCH - FOOD ONEHOWTO
From food.onehowto.com
- As with any traditional fondant recipe, start by heating the marshmallows in the microwave. If you prefer, you can make your own marshmallows following this recipe.To melt the marshmallows properly, take a bowl and grease it with a little butter. Add the 15 ml of water and the marshmallows and heat them for 2 to 3 minutes, depending on the power of your microwave. Watch them closely to prevent burning! Ideally, the marshmallows should be melted enough to be scooped up with a spoon or spatula, but not completely.
- When the marshmallows are ready, you can move on to make the chocolate fondant. Stir the sugar paste with a spoon or spatula, making sure it doesn't stick to the sides of the bowl. Then, add the cocoa powder and mix it with the marshmallows.It's recommended to use pure cocoa powder, but if you don't have it on hand you can use hot chocolate powder. Keep in mind that in that case the color and flavor of the homemade chocolate fondant will not be as intense.
- Once you've thoroughly mixed the cocoa powder with the marshmallows, you can gradually add the icing sugar.Although you can make your own icing sugar, in when you make chocolate fondant from scratch we recommend using commercial icing sugar to prevent the result from being too granular. Of course, if you make your own icing sugar don't forget to sift it before adding it to the mixture.
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