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Join date : 2012-08-23

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PostSubject: Re: Tasty Fondant   Tasty Fondant EmptyThu Nov 03, 2016 9:08 pm

Thanks Mary, sounds like a good mix. It would have to be better then the store bought stuff

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Mary Ann
Mary Ann

Posts : 2964
Join date : 2012-08-17

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PostSubject: Tasty Fondant   Tasty Fondant EmptyThu Nov 03, 2016 3:24 pm

This is the recipe I mentioned in Shaky's.

When I had the caking cram session, this is the recipe the lady shared. The taste is so much better than the packaged stuff sold in stores.

This recipe should cover a 10", 2 layer cake with leftovers.

Note: Brands make a difference in taste. I use Crisco shortening and have used powdered sugar in Kirkland and Walmart brands. The lady explained why the difference in shortening, something about transfats and not using the good, old stuff.

1/2 cup Solid Shortening + more to coat fondant and bag
16 ounces of Marshmallows (smaller ones)
3 tablespoons of Hot Water
1 teaspoon Salt
1/2 teaspoon Clear Vanilla Extract
1/2 teaspoon Clear Almond Extract
6 cups Powdered Sugar + 1 reserved cup
Plastic ZipLock Bag


1. In stand mixer, use 1/2 cup of Shortening to grease hook and bowl.

2. In small glass, cup, or bowl, mix Water and Salt until salt dissolves.

3. In large, microwave-safe bowl, toss marshmallows with 2 Tablespoons of Saltwater mix and both Extracts.
That equals 3 Tablespoons of liquid. If you want different flavors, use a different extract. The key is to have 2 Tablespoons of Saltwater to 1 teaspoon of extract (s).

Stay away from Butter extract. Just 1/2 teaspoon of the clear butter extract ruined a batch. Nasty stuff.

4. Microwave for 2 minutes to melt. (times may vary)

5. Stir a few times, then dump in bowl of stand mixer. Turn on low.

6. Slowly add 1 cup of Powdered Sugar at a time--until all 6 cups are incorporated. On a greased surface and with greased hands, knead in 1 cup of reserved Powdered Sugar. Knead into a firm, smooth, elastic ball that doesn't tear when stretched.
That'll make 7 cups in total. You can use up to 7-3/4 cups, but 8 total cups will be too dry.

It will have a somewhat gritty texture. A lot of this is by feel and depends on how much moisture is in the air, so if it feels like it doesn't need all of the reserved cup, don't use the entire cup. And re-grease hands and counter as needed to keep it form sticking.

7. Coat fondant ball and Plastic Bag with Shortening. Put the ball into the bag and squeezer the air out. Let rest a minimum of overnight.
It'll keep in the ZipLock bag at room temp up to two weeks.

8. When ready to use, use warmth of hands to soften or place on plate and microwave 10 seconds. If needed, you can tweak the feel a little with sugar and shortening. Sugar helps dry it. Shortening does the opposite. Basically, you want a matte finish, not shiny.[/i]


--For ease of moving around when cutting out shapes, use a silicone mat or parchment paper.
--Powder sugar cookie cutters or whatever you're using to cut with with to keep from sticking.
--If you have a crack in fondant, use shortening to smooth.
--Use water as glue.

Last edited by Mary Ann on Thu Nov 03, 2016 9:18 pm; edited 1 time in total (Reason for editing : Forgot to say hot water.)
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