MARSHMALLOW FONDANT (MMF)

& Chocolate Marshmallow Fondant Variation
Covers 2, 8 x 2-inch cake layers

Rolled Marshmallow Fondant is used to cover cakes. It tastes great and is less expensive and easier to make than regular Rolled Fondant. It's becoming more and more popular. You can also use it for making decorations. It will dry out when exposed to the air. Roll to 1/8-inch thick. Also, let this stuff rest for a while---overnight if you can. It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.

NOTES: Add a bit of lemon juce (1 teaspoon or so) or citric acid (at the beginning of the recipe) and it will not taste so sweet. You can also add in 2 teaspoons of corn syrup to help the MMF roll more easily and not crack readily. If you want to use MMF for modeling, knead in a small amount of shortening.

 One tip---grease your hands and the bowl you mix the stuff in with Crisco or you will be picking marshmallow and sugar from between your fingers!

 

INGREDIENTS
16 oz white mini-marshmallows*
2 tablespoons water
1 to 2 teaspoons corn syrup (optional)
2 pounds confectioners' or powdered sugar (approx. 8 cups) or more, as needed, sifted (measure and then, sift)
½ cup Crisco shortening or more, as needed

* If using large marshmallows, add 1 teaspoon more water. 100 small = 10 large

INSTRUCTIONS
1. Melt the marshmallows with the water: In a large microwave proof bowl, pack in marshmallows and add the water. Microwave on high for 20 to 30 seconds at a time, just long enough for the marshmallows to soften and puff up. Stir with a greased (use Crisco) heat-proof rubber spatula or greased wooden spoon, until it is well combined. At this point it looks kind of soupy. BE CAREFUL! The marshmallow mixture is very hot when comes right out of the microwave and will stay hot for awhile!

NOTE: You can melt the marshmallows and water over a double boiler. I have placed the ingredients in a stand mixer bowl and placed this over simmering water. Be careful because the mixing bowl gets really hot. Then, after the marshmallow mixture has melted, let it cool slightly, and then clip the bowl onto the stand mixer. (No muss, no fuss!)

If you melt the marshmallows separately, you can mix this in a stand mixer. Make sure you grease the mixing bowl and paddle attachment with Crisco shortening. Then, scrape the microwaved marshmallows into the mixing bowl with a greased (use Crisco) heat-proof spatula. Be careful - the mixture is extremely hot.

2. Stir in corn syrup with a greased (use Crisco) heat proof rubber spatula.

3. Add the powdered sugar: Sift powdered sugar over the melted marshmallows, one or two cups at a time. Fold until all is incorporated and it is no longer sticky. Take mixture out of the bowl when it gets to the point where most of the sugar is incorporated and knead it by hand on the countertop.

NOTE: You can also use a stand mixer with the bread-hook attachment to knead. Grease the hook attachment with Crisco before clipping on. Mix on low when adding the powdered sugar slowly at the side of the bowl. I always finish with a good hand kneading, though.

4. Knead the mixture: Grease your hands and the countertop with Crisco -- use a LIGHT coating; a little goes a long way; if you use too much, the MMF will become sticky. With a greased heat-proof rubber spatula or greased wooden spoon, scrape the bowl of marshmallow/sugar mixture on the countertop, in the middle of the greased spot. Continue to sift the powdered sugar, 1 or two cups at a time, and knead after each addition.

If the mixture is still too hot, use a greased heat-proof rubber spatula or greased wooden spoon, to essentially fold the ingredients together on the countertop.

Re-grease your hands as necessary. The mixture will become quite stiff. Add enough powdered sugar until the mixture becomes pliable and firm, smooth and elastic. This takes roughly about 5 - 7 minutes by hand. Form into a ball. Preferably, let rest overnight in an airtight container before using.

NOTE: You can continue to use your stand mixer with the bread hook attachment to knead the mixture. Keep the speed on low. This takes roughly 3 minutes by machine. I always finish the kneading with a hand kneading of 1 minute, as well. Make sure your lightly grease the work surface and your hands with Crisco.

TO ROLL: Roll about 1/8-inch thick -- the thicker the fondant, the harder it gets when dried on a cake. Use a dusting of cornstarch instead of powdered sugar to roll on. A thin coating of Crisco works well, too.

TO COVER A CAKE: Coat cake with a light coating of buttercream, jam or jelly. Do not use whipped cream or an icing that needs refrigeration as Marshmallow Fondant does not hold-up well under refrigeration as it is essentially sugar.

When trimming MMF, it will shrink. Trim it right below the cake board so when it shrinks, it will be the perfect length.

TO FIX: If the mixture tears easily, it is too dry. Form fondant into a flat, rectangular shape, sprinkle a few drops of water at a time and, then fold over on itself. Knead well before deciding to add more. The more liquid you add to this will make it stickier to work with, so be careful how much you add.

If the fondant is too sticky, let it sit out and "air dry" for about 10 minutes. If it is still too sticky, shape fondant into a rough, flat rectangle, and sift 1 tablespoon of powdered sugar over its surface. Fold over itself and knead until fully incorporated before deciding to add more. Avoid adding extra powdered sugar because if you add to much, when dry on the cake, the fondant will have a tendency to crack. Also, storing the sticky fondant overnight, without fixing it, will help stiffen it.

To fix cracks on a cake, rub with Crisco shortening.

If the fondant is gritty, you need to knead it some more......the more you knead, the smoother it becomes.

STORAGE: Coat fondant ball for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap and then put it in a re-sealable bag or container. Squeeze out as much air as possible. Store at room temperature in a cool, dark place. To soften, microwave for five to ten seconds (start off with 5) on high, at a time.

If you refrigerate a marshmallow fondant covered cake, it will condense because it contains sugar -- sugar attracts moisture from the refrigerator. You need to treat it the same as a fondant covered cake when you remove it from the refrigerator. See bottom of this page for more information.

Some have said do NOT freeze marshmallow fondant. But, I have frozen it. Wrap it in plastic wrap and then place in an airtight bag. Thaw in its wrappers at room temperature. It takes about 24 hours to come to room temperature. It's hit or miss when frozen as part of a decorated cake....Sometimes it will weep....

Marshmallow fondant will hold up in about 75 degree F weather, but no warmer. Does not keep well in humid weather because it is made of sugar. If hot and humid, keep cake in an air-conditioned room.

TINTING / FLAVORING / DECORATING: There are a couple of ways to add color - Americolor brand works well. Make the color darker than you want as it will lighten as you add the powdered sugar.

1. Add the color in with the marshmallows right before melting them;
2. The best way is it to tint with paste food colors right after melting the marshmallows, while they are still liquid, and before you stir everything together; or,
3. The other way is to add the color after the Marshmallow Fondant has been mixed. Knead in color thoroughly, but it takes a lot of kneading.

Flavor with candy oil.

You can decorate right away, as the Marshmallow Fondant does not need to dry beforehand. You can airbrush on rolled Marshmallow Fondant, as well as "paint" with luster dusts and paste foods colors mixed with lemon extract, which I prefer for a shiny result, or use vodka. Use a small amount of water to attach fondant pieces to one another.

CHOCOLATE MARSHMALLOW FONDANT VARIATION:
Add to recipe ingredients, above:

1 ounce melted semi-sweet or bittersweet chocolate
1 tablespoon cocoa powder, Dutch-process or natural (Natural will give a more pronounced flavor)

1. Follow instructions for Step #1, above, for melting the marshmallows. Stir melted chocolate to the melted marshmallows. In a small mixing bowl, sift cocoa powder (if using), in a small mesh strainer, over one cup powdered sugar and combine.
2. Sift cocoa powder/powdered sugar over the melted marshmallows and knead until incorporated. Continue with Step #2, above.
3. See Step #3, above.

Variation:
Substitute 1 ounce semi-sweet chocolate and 1 tablespoon cocoa powder with 2 ounces of white chocolate. You may need more powdered sugar in the recipe.

Another way - After the marshmallow fondant has been mixed, microwave it 30 seconds on high, until softened, Add in 2oz melted vanilla candy melts (Merckens brand) flavored with 5 drops LorAnn candy oils.