Best Marshmallow Fondant Flowers And Butterflies Recipes

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.

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.

BLOOMING MARSHMALLOW FLOWERS

Steps:

• Combine the gelatin with 1/3 cup water in a small bowl. Combine the confectioners' sugar and cornstarch in a separate bowl. Sprinkle 2 tablespoons of the cornstarch mixture in a 9" x 13" quarter sheet tray.
• Cook the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan over medium-high heat until the sugar reaches 235 degrees F on a candy thermometer, 3 to 5 minutes. Transfer to a large bowl and combine with the bloomed gelatin and vanilla bean seeds. Beat with a hand mixer on medium high until thick and fluffy, about 6 minutes. Spray a rubber spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread evenly and dust with the remaining cornstarch mixture. Let set overnight at room temperature.
• Spray a 2-inch flower-shaped cookie cutter with cooking spray and cut out 12 flower marshmallows. Save the marshmallow scraps to cut into small cube-shaped marshmallows, if desired.
• Melt the white chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl shouldn't touch the water), stirring occasionally. Place three candy pearls in the center a flower. Gather the petals at the top to close the flower and dip the bottom in the melted chocolate to hold it together. Place in a flexible 12-cup mini cupcake pan to set. Repeat with the remaining flowers.
• To serve, pop the flowers out of the muffin cups and place them in hot chocolate to watch them bloom.

MARSHMALLOW FONDANT MONKEY

Steps:

• For the marshmallow fondant: 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.
• Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
• For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
• Set squares of parchment on overturned bath cups. Press sets of arms together to make a "v" shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes.
• Let the monkeys dry, uncovered, overnight.

MARSHMALLOW FONDANT GIRAFFES

Steps:

• For the marshmallow fondant: 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.
• Color three-quarters of the fondant deep yellow (6 or 7 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off an almond-size piece of the remaining fondant and color deep black (about 2 drops) working in additional confectioners' sugar if needed. Coloring the remaining fondant brown (3 to 4 drops) working in additional confectioners' sugar if needed.
• For the giraffe legs, head, neck and nose: Divide the yellow fondant into 6 pieces. Divide each piece in half. Roll half of the pieces into sets of long legs. Press each set together to join in a "v" shape and transfer to a parchment-lined baking. sheet. Pinch off 2 small pieces from each of the remaining pieces. Form each of the large pieces into an egg shape with a short, stubby neck for the head and neck. Make a squareish nose for each head from 1 of the small yellow pieces and attach with a little water. Stick the heads on to the legs.
• Roll the remaining small yellow pieces out to about 1/4-inch-thick with a greased rolling pin and cut out 2 ears for each giraffe with the tip of a 1/2-inch round pastry tip. Make ridges in the ears with the back of a paring knife and press one side together to make the ears pointy. Brush the top sides of the heads with a little water and attach the ears, pressing slightly to adhere.
• Pinch off 12 tiny pieces of black fondant and roll into balls. Press the balls onto the giraffes on top of the nose for eyes. Roll the remaining black fondant out to about ¼-inch thick and cut out 12 foot pads with the 1/4-inch pastry tip. Press slightly to make larger and attach to the bottom of the feet, brushing with a little water if necessary.
• Press 6 small squares of brown to cover the tips of the noses and mark long nostrils. Pinch 12 tiny pieces from the brown and roll to make stubby antlers. Press on the tops of the heads, in between the ears.
• Roll the remaining brown fondant to about 1/4-inch-thick with a greased rolling pin (in a few pieces if it is sticky). Cut out body spots with the tip of a 1/4-inch pastry tip. Cut out face spots with the tip of a 1/8-inch pastry tip. Brush the giraffe very lightly with water and attach the spots all over.
• Let the giraffes dry, uncovered, overnight.

MARSHMALLOW FONDANT

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.