Best Marshmallow Fondant Flowers And Butterflies Recipes

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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

BLOOMING MARSHMALLOW FLOWERS



Blooming Marshmallow Flowers image

Dipping these homemade marshmallow flowers in white chocolate holds them closed until serving. Float them in hot chocolate and watch the petals unfurl like magic.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 12 flowers

Number Of Ingredients 11

One 1/4-ounce packet powdered gelatin
1/4 cup confectioners' sugar
1/4 cup cornstarch
3/4 cup granulated sugar
1/4 cup corn syrup
Pinch of kosher salt
1 vanilla bean, seeds scraped
Cooking spray
1/2 cup chopped white chocolate (about 3 ounces)
36 yellow or gold edible candy pearls
Hot chocolate, for serving

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.

MINI MARSHMALLOW FLOWER



Mini Marshmallow Flower image

Provided by Food Network Kitchen

Categories     dessert

Yield 1 cupcake

Number Of Ingredients 4

1 yellow chewy candy drop, such as Jujube, or small gumdrop
1 frosted cupcake (about 2 tablespoons frosting works best)
3 mini marshmallows
Colored nonpareils

Steps:

  • Put the chewy candy in the center of the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the nonpareils. Arrange them in a petal pattern around the candy.

MARSHMALLOW FONDANT



Marshmallow Fondant image

Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).

Provided by Food Network Kitchen

Time 10m

Yield 1 ball

Number Of Ingredients 3

5 ounces mini marshmallows (2 2/3 cups)
8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
Vegetable shortening, for kneading

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.

LARGE MARSHMALLOW FLOWER



Large Marshmallow Flower image

Provided by Food Network Kitchen

Categories     dessert

Yield 1 cupcake

Number Of Ingredients 5

3 to 4 large marshmallows
Blue and yellow sanding sugars
1 frosted cupcake (about 2 tablespoons frosting works best)
1 thin black licorice strip
A bit of extra frosting

Steps:

  • Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals.
  • Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first.
  • Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower.

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