Best 3 Marshmallow Fondant Elephants Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of marshmallow fondant elephants, where creativity meets sweetness. These adorable treats are not only visually appealing but also a burst of flavor in every bite. Crafted with love and imagination, these marshmallow fondant elephants are perfect for any occasion, be it a birthday party, baby shower, or simply a sweet treat to brighten your day. With step-by-step instructions and a touch of patience, you can create these charming elephants that will impress your friends and family. Discover the joy of crafting these marshmallow fondant elephants and embark on a culinary adventure that will leave you wanting more.

In this article, you'll find a collection of marshmallow fondant elephant recipes that cater to different preferences and skill levels. From classic marshmallow fondant elephants to variations like chocolate-dipped and rainbow-colored elephants, there's something for every taste. Whether you're a seasoned baker or just starting, these recipes provide clear instructions and helpful tips to guide you through the process. Get ready to unleash your inner artist and create a herd of marshmallow fondant elephants that will bring smiles to faces and satisfy sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

MARSHMALLOW FONDANT



Marshmallow Fondant image

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

¼ cup butter
1 (16 ounce) package miniature marshmallows
¼ cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

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

TIPSY ELEPHANT MARSHMALLOWS



Tipsy Elephant Marshmallows image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h35m

Yield 6 to 12 marshmallows

Number Of Ingredients 10

Vegetable oil, for the baking dish
3 tablespoons bourbon or other whiskey
Four 1/4-ounce packages unflavored gelatin
2 1/2 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
Nonstick cooking spray, for the spatula and cookie cutter
1 cup confectioners' sugar, plus more for packing
1 cup rice flour

Steps:

  • Line a 9-by-13-inch baking dish with parchment paper and lightly brush all over with oil.
  • Put the bourbon and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly on top and then stir briefly to moisten it all.
  • Combine the granulated sugar, corn syrup and salt in a medium saucepan with 1/4 cup water. Bring to a simmer over medium-high heat while stirring, then stop stirring and continue to boil until the mixture reaches 240 degrees F on a candy thermometer (soft-ball stage). Remove from the heat and let the bubbling subside.
  • Turn the mixer to low and slowly add the hot syrup so that it pours down the side of the bowl into the gelatin mixture. When all of the syrup has been added, gradually increase the speed to high and beat until stiff, about 12 minutes. Beat in the vanilla.
  • Spray a rubber spatula with cooking spray and scrape the marshmallow mixture into the prepared baking dish with the spatula. Use oiled fingers to smooth the marshmallow into the dish. Let it air dry for at least 6 hours and preferably overnight.
  • Combine the confectioners' sugar and rice flour in a small bowl. Turn the marshmallow out onto a surface coated with some of the confectioners' sugar mixture. Spray a 3- to 6-inch elephant-shaped cookie cutter with nonstick spray on both sides. Cut out an elephant from the marshmallow and gently toss in the bowl with the remaining confectioners' sugar mixture, coating all of the cut edges. Re-spray the cutter before cutting out each elephant and coat each thoroughly in the mixture.
  • Pack or bag the marshmallows with a little extra confectioners' sugar.

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

Tips:

  • To achieve the perfect marshmallow fondant, it's crucial to use fresh marshmallows that are soft and pliable. Avoid using old or stale marshmallows, as they may not melt properly and can result in a grainy texture.
  • When microwaving the marshmallows, use a microwave-safe bowl and heat them in short intervals, stirring in between to ensure even melting. Overheating can cause the marshmallows to burn and ruin the fondant.
  • If the marshmallow mixture becomes too thick and difficult to stir, add a small amount of water or corn syrup to thin it out. However, be careful not to add too much liquid, as this can make the fondant too runny.
  • When kneading the fondant, work it on a lightly greased surface to prevent sticking. If the fondant is too sticky, add a small amount of powdered sugar until it reaches a smooth and pliable consistency.
  • For best results, let the marshmallow fondant rest for at least 30 minutes before using. This allows the flavors to meld and the fondant to become more workable.
  • To store the marshmallow fondant, wrap it tightly in plastic wrap and place it in an airtight container. It can be stored at room temperature for up to a week or in the refrigerator for up to two weeks.

Conclusion:

Marshmallow fondant is a versatile and delicious confection that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be customized with various colors and flavors. With a little practice, you can create beautiful and impressive decorations that will make your desserts look like they came from a professional bakery. So gather your ingredients, follow the recipe, and let your creativity shine through!

Related Topics