Marshmallow And White Chocolate Fondant Food

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WHITE CHOCOLATE MARSHMALLOW FONDANT



White Chocolate Marshmallow Fondant image

Homemade fondant is easy to make and tastes great!

Provided by Karyn Granrud

Categories     Frosting

Time 20m

Number Of Ingredients 8

3 cups mini marshmallows
1/2 oz white chocolate, finely chopped
1 Tbsp butter, cut into 4
1 1/2 tsp cream or milk
1 tsp clear vanilla
3 cups powdered sugar
Green food coloring
Crisco

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

MARSHMALLOW FONDANT



Marshmallow Fondant image

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

5 ounces mini marshmallows (2 2/3 cups)
8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
Vegetable shortening, for kneading

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



Marshmallow Fondant image

Make and share this Marshmallow Fondant recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 1h10m

Yield 1 Cake

Number Of Ingredients 4

16 ounces white mini marshmallows (use a good quality brand)
2 -5 tablespoons water
2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

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

WHITE CHOCOLATE FONDANT



White Chocolate Fondant image

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

14 ounces white chocolate
1/3 cup light corn syrup (Karo)

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.

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