Fondant Recipes- Which one to Chose?
Today I would like to write a little about the different types of sugar recipes we can find online. I have done some research and after putting each recipe to the test, I have chosen three (3) recipes that are easy to follow, which can help us on making our very own fondant at home.
As we know, from previous articles posted in this blog, Fondant was first known in England and was a luxury item found only among rich families. Nowadays, Fondant is not only used for covering cakes, but also for doing certain types of decorations. Decorations such as small flowers, cut outs, and non-standing figures, for standing figures is recommended to add gumpaste or tylose to the fondant so it stronger and dries faster.
I have chosen three (3) recipes which I find to be user friendly. I have tested them all and still can decide which is the best. Hence, I am posting the recipes, I hope you try them and let me know which you consider to be the best one.
Recipe 1 – Fondant Recipe by Wilton (found at www.wilton.com)
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners’ sugar
1/2 cup solid vegetable shortening
Makes about 2 pounds marshmallow fondant.
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
Recipe 2 – Marshmallow Fondant by Jessica Harris (found at www.craftsy.com)
- 16 ounces (454 g) mini marshmallows
- 2 tablespoons (30 ml) water
- 1/4 teaspoon (1.2 ml) salt
- 1/4 teaspoon (1.2 ml) lemon extract
- 2 tablespoons (30 ml) light corn syrup (helps with pliability)
- 1 teaspoon (5 ml) vanilla – clear
- 2 pounds (approx. 7 cups, 907 g) confectioner’s sugar, sifted
- 1/2 cup (100 g) vegetable shortening
- Gel colors if tinting fondant or white food coloring to create a true white
Grease microwave proof bowl and spatula with vegetable shortening. Pour marshmallows and water into bowl then microwave on high for approximately one minute. Stir well for about one minute. Continue to microwave on high in 30 second intervals until all the marshmallows are melted.
Take out of microwave and add remaining ingredients except powdered sugar. At this point you can add any gel colors to your fondant in order to create uniform color, including white coloring to get a true white color.
Add half the bag of powdered sugar and mix until you can’t mix anymore! Turn the mixture out onto the other half bag of powdered sugar you mounded on your counter.
Slowly knead the dough working from the outside in. Knead until you incorporate most all the powdered sugar.
Rub your hands with a generous amount of vegetable shortening and begin kneading the fondant until it’s not coated in powdered sugar anymore and it becomes smooth. Continue to add a little vegetable shortening until it’s pliable and smooth.
Coat again with vegetable shortening and wrap up in two layers of plastic wrap and then place in a zip lock bag overnight to rest.
Recipe 3- By Colette Peters (found at http://www.foodnetwork.com/recipes/rolled-fondant-recipe.html)
2 pounds confectioner’s sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring ( vanilla will give the fondant an off-white color)
In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner’s sugar if the mixture is sticky.
Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.
Recipe Courtesy of Colette Peters
Well I hope you get a chance to try each of them and decide which is best for you. Hope to hear from you soon.
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