WHITE CHOCOLATE MARSHMALLOW FONDANT
Homemade fondant is easy to make and tastes great!
Provided by Karyn Granrud
Categories Frosting
Time 20m
Number Of Ingredients 8
Steps:
- Place marshmallows, white chocolate, butter, and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
- Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
- Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
- Knead until the marshmallow is no longer sticky and it won't take anymore sugar.
- Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
- The next day, pull off a small golf ball size of fondant and tint it green. Pretend you're playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to 1/8 inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
- Take half the fondant and roll to 1/8 inch thickness. Use a 2 1/2 inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.
Nutrition Facts : Calories 131 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 23 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MARSHMALLOW FONDANT
With just four ingredients, this EASY Marshmallow Fondant recipe is inexpensive, easy to make, and can be used for any creative cake decorating project! Plus, it tastes great!
Provided by Lauren Allen
Categories Dessert
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2890 kcal, Carbohydrate 663 g, Protein 4 g, Fat 35 g, SaturatedFat 9 g, Sodium 193 mg, Sugar 600 g, TransFat 5 g, Fiber 0.2 g, UnsaturatedFat 24 g, ServingSize 1 serving
WHITE CHOCOLATE FONDANT
This is still very sweet... I would love ideas on keeping my fondant cakes from being too sweet.. thanks
Provided by angie bryant
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. Grease large glass bowl.
- 2. Put marshmallows in bowl and heat in 10 second increments until marshmallows are melted. St.ir often and do not burn
- 3. Add vanilla, butter flavoring, corn syurp,and water, 1 lb of powdered sugar stir until well blended
- 4. Melt 2 cups of whit chocolate chips in microwave bowl for 50 sec (or double boiler).
- 5. Stir in melted chocolate chips and mix well.
- 6. Kneed fondant on a powder sugar covered surface adding powdered sugar as needed to make it less sticky.
- 7. Let fondant set for 24 hours before use (flavors blend well)
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
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