Bake Happy’s Marshmallow Fondant Recipe
1 kilo powdered sugar
2 – 4 tablespoons shortening
(2) Add the marshmallow then add water
(3) Microwave for 2 and a half minutes at 30 second intervals.
After the first interval, it seems nothing happened but before you panic and think that your microwave is broken, get a spatula and dig deep, you will notice the mallows getting stickier
(4) After the second interval you can see the mallows sticking together now.
(5) After the third interval, mix more and you can see it finally melting.
(6) After the fourth interval, finally. It’s now melted.
(7) Grease your working area with shortening. Sift sugar
(8) Make a well.
(9) Dump mallows at the center
(10) Add the Gummix on top of the fondant.
(11) Using a scraper, let the mallows and sugar come together
(12) When it’s starting to come together, rub your hands with shortening and start kneading
(13) Gradually add the shortening. Depending on the weather, I sometimes use just two tablespoon or as generous as all of the 1/2 cup. You can still see some cracks, continue kneading
Depending on the weather, you can all use up the 1 kilo of sugar or sometimes less.
(14) In the last stages of kneading, add in cornstarch to smoothen the fondant.
(15) Lastly, grease the fondant and cover in plastic wrap then put in an airtight container.
· It has a chewy texture.
· Way too yummier than regular fondant
· It just won’t melt. Pinky swear.
· It’s strurdy.
· Yes it’s sturdy but it will never harden like a rock (unlike gumpaste)
· I don’t need to add tylose anymore. Well, generally speaking. But if I’m making something that’s gravity defying, I make sure to add some tylose onto my fondant.
· Color is as bright as I want it to be. Unlike gumpaste where the color lightens as time goes by. For marshmallow fondant, the color just intensifies just the way I like it.
- I microwave the marshmallows for only two minutes at 30 second intervals, this just means that the mallows are still fluffy. If you want it to be more fluid, add 30 seconds or a minute of microwave time. Just make sure not to burn the mallows.
- The earliest you can use the fondant is the day after it’s made. It will allow the marshmallow and sugar textures to “marry”. Otherwise, you’ll have a gritty fondant
- Resulting fondant not too white? Use white food coloring to whiten it up
- If you ask me if the Gummix I use has a substitute, honestly, I don’t know. From what I know, the Gummix I use is made by Peotraco, a local food manufacturing company. Per the package the Gummix is made out of powdered sugar, modified starch, vanillin and gum.
- Can you make it without the Gummix? Yes of course. Though it makes a lot of difference if you do especially in our kind of weather in the Philippines.