I found this recipe when I was trying to find out how to make your own Black Fondant.
True Black MMF
Ingredients
* 6 oz. of semi sweet chocolate chips (about half of a bag)
1 bag of mini marshmallows
3 tbsp. of clear Karo syrup
3 tbsp. water
1 1lb. bag of powdered sugar
gel black food coloring
Crisco
Instructions
1. Put your marshmallows in a microwave safe bowl, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. When marshmallows come out they will be HOT, stir again, scraping the sides with a scraper. Immerdiately add your chocolate chips, and stir until the chips are completely melted. Add your karo syrup and stir again this time with a butter knife, making sure that all of your syrup is incorporated. Add a good amount of black gel food coloring, and stir again with your knife, making sure that you scrape around the edges. Once your mixture is the blackest black that you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your bag of powdered sugar, and stir until the mixture is thick, with your knife. Grease your hands liberally with Crisco and add the rest of the powdered sugar* to the bowl. Knead your fondant until all of the powdered sugar is gone.
2. Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.
3. *Depending on the humidity in your area it might take a little more powdered sugar, or even a little less to get the consistancy of fondant.
Sunday, May 15, 2011
Friday, May 13, 2011
Marshmallow Fondant Recipe
Recipe makes 1.5lbs of foundants.
Ingredients:
-8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
-1 pound powdered sugar (4 cups), plus extra for dusting
-2 tbsp water
-Food coloring or flavored extracts, optional
1. Dust your counter with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until the marshmallow mixture is entirely smooth and free of lumps.
2. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
3. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
4. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
5. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
Ingredients:
-8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
-1 pound powdered sugar (4 cups), plus extra for dusting
-2 tbsp water
-Food coloring or flavored extracts, optional
1. Dust your counter with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until the marshmallow mixture is entirely smooth and free of lumps.
2. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
3. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
4. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
5. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
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