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Easy Homemade Fondant




Source of Recipe


BH&G Special Interest Publications: Cupcakes June 2011


Recipe Introduction


This was so easy to make and work with. More like playing than cooking. I used it to make cute ‘Baby Bib’ cupcakes for a baby shower luncheon. Every fondant recipe I’ve ever seen tells you to knead in the food coloring after making the fondant. That sounded unnecessarily difficult to me, so I tried adding the color after melting the marshmallow mixture – when it was still fairly liquid. It worked just fine. I’ve also heard how awful fondant tastes. It was a little bland, but not unpleasant. The fondant stores well in the refrigerator, well covered.


List of Ingredients




3 c. small marshmallows (5 1/8 oz.)
1/2 oz. white chocolate with cocoa butter, finely chopped
1 T. butter, cut up
1 1/2 t. milk or whipping cream
1 t. clear vanilla
3 c. 10X
Paste food coloring


Recipe



In a medium microwave safe bowl combine the marshmallows, white chocolate, butter and milk or cream. Microwave on high for one minute or until the marshmallows begin to melt. Stir until smooth, heating addition time, if needed. Add the food coloring.

Stir in the vanilla and sift in 1 1/2 cups of the 10X. Mix well. Sprinkle 1/2 cup of the 10X on a cutting board and place the marshmallow mixture onto the board. Knead , adding additional 10X as needed. Knead until the fondant is smooth and no longer sticky – about 10 minutes.

To use roll out with a rolling pin and cut as needed. Keep any portions of fondant that you are not using well covered.

Makes about one pound.