Best 2 Rolled Marshmallow Fondant Recipes

Indulge in a delightful culinary adventure with our tantalizing rolled marshmallow fondant recipes. Immerse yourself in a world of sweet, fluffy, and versatile treats that will elevate your baking and decorating skills to new heights. From classic rolled fondant to delectable marshmallow fondant variations, this article unveils a treasure trove of recipes that cater to every taste and occasion. Discover the secrets of transforming simple ingredients into pliable, smooth, and irresistible fondant that will make your cakes, cupcakes, and confections look like they belong in a professional pastry shop. Explore the art of creating stunning decorations, intricate designs, and lifelike figurines that will turn your creations into edible masterpieces. Unleash your creativity and let your imagination soar as you learn how to color, flavor, and mold fondant into endless possibilities. Join us on this exciting journey of culinary exploration and uncover the magic of rolled marshmallow fondant.

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ROLLED MARSHMALLOW FONDANT

Rolled Marshmallow Fondant image

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

Provided by TFPowers

Categories Dessert

Time 10m

Yield 2 10 inch round cakes

Number Of Ingredients 4

Ingredients

16 ounces mini marshmallows
2 -5 tablespoons water
2 lbs of 10x powdered sugar
Crisco

Steps:

Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
Mix ¾ of the powder sugar with the melted marshmallow.
Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
You can add food coloring at this point. Working it in the mixture.
You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.

ROLLED MARSHMALLOW FONDANT RECIPE

Rolled Marshmallow Fondant Recipe image

Provided by á-4202

Number Of Ingredients 5

Ingredients

16 oz mini marshmallows
2 - 5 TBS water
2 lbs sifted powdered sugar
1/2 cup solid vegetable shortening
To color fondant: If you need to tint the entire batch, add a little icing color to the melted marshmallow mixture before adding to the powdered sugar. For small amounts of tinted fondant, add icing color to portions of fondant as needed.

Steps:

1) Place marshmallows and 2 TBS of water in a microwave safe bowl. Microwave 30 secs on high; stir until mixed well. Continue microwaving 30 secs more; stir again. Continue until melted. 2) Place 1/2 of the powdered sugar in the bottom of a bowl. Place melted marshmallow mixture on top of powdered sugar. Fold sugar until combined. Flavoring can be added at this point if desired. Add enough powdered sugar in to gather it into a dough. 3) Grease hands and work surface generously with shortening. Turn mixture out on to greased surface and knead like you would dough adding additional powdered sugar and re-greasing hands and surface so the fondant doesn't stick. If the fondant is tearing easily, it is too dry; add water (about 1/2 TBS at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 mins. 4)Coat with a thin layer of shortening and then double wrap the fondant and place in the refrigerator overnight. Fondant will keep well in the refrigerator for several weeks. 5) When not working with the fondant, keep it covered with plastic wrap to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out 1/8 inch thick.

Tips:

Use fresh marshmallows: Fresh marshmallows will give you the best results. If your marshmallows are old or stale, they will be difficult to melt and will not have a smooth consistency.
Melt the marshmallows slowly: Be patient and melt the marshmallows slowly over low heat. If you try to melt them too quickly, they will scorch and become unusable.
Add corn syrup: Corn syrup helps to prevent the fondant from crystallizing. If you don't have corn syrup, you can use honey or agave nectar instead.
Knead the fondant until smooth: Once the fondant is cool enough to handle, knead it until it is smooth and elastic. This will help to remove any lumps or air bubbles.
Cover the fondant tightly: Fondant can dry out quickly, so it is important to cover it tightly when you are not using it. You can wrap it in plastic wrap or store it in an airtight container.

Conclusion:

Rolled marshmallow fondant is a versatile and easy-to-make candy that can be used to decorate cakes, cupcakes, and other desserts. It is also a great way to add a touch of sweetness to your favorite recipes. With a little practice, you can master the art of making rolled marshmallow fondant and create beautiful and delicious decorations for your next party or event.

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