Best Jell O Marshmallow Fondant Recipes

JELL-O MARSHMALLOWS

Steps:

• Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar. Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl. Stir in 1/2 cup water. Let stand 5 min.
• Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min. or until sugar is dissolved. Increase heat to high; cook, without stirring, until syrup reaches 240ºF when tested with candy thermometer. (This will take about 25 min.)
• Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed. Beat on high speed 15 min. or until mixture is very thick and tripled in volume. Pour into prepared pan; smooth top with spatula. Sprinkle with remaining powdered sugar. Let stand at room temperature overnight.
• Unmold marshmallow onto cutting board. Cut into 24 pieces.

MARSHMALLOW FONDANT

Steps:

• Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
• Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
• Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
• Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
• Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.
• If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

JELL-O MARSHMALLOW FONDANT

Steps:

• Microwave dry gelatin mix and water in large microwaveable bowl on HIGH 1 min.; stir. Add marshmallows; stir to evenly coat. Microwave 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; stir until shortening is completely melted and mixture is well blended. Gradually add sugar, mixing well after each addition.
• Spread remaining shortening onto clean work surface. Add marshmallow mixture; knead with hands until shortening is worked into fondant.

MARSHMALLOW FONDANT

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.