Easy Marshmallow Fondant () 30 minutes. reviews. This is a very easy way to make a delicious fondant. It's great on cakes and biscuits. Leftovers will save in a tightly sealed container for a few weeks. K. Recipe by: Kiele Briscoe. I made it! people made this. Anyway. My mom talked me into making a cake again. And when it comes to decorating cakes that need to look in the least bit fancy, I always turn to fondant. It's so easy to work with, easy for fixing mistakes, and always looks gorgeous. Once I discovered this marshmallow fondant recipe, I never looked back.
Marshmallow fondant is already awesome, how to delete multiple history items if you add jello to it you can make it even more delicious while coloring it at the same time!
Jello seems to mix in really well with the powdered sugar and gives good results for taste and look. I made only how to make easy marshmallow fondant at a time and then multiplied it for a whole bag of marshmallows, but if you are wondering, here is what I did for each of the colors shown:. We are going to start off like normal, but instead of just mixing marshmallows hoow water, we are going to add in our jello mix.
If the jello has bigger grains, you might want to run it through a food processor. You want this as fine as powdered sugar so it mixes in well. Otherwise, it might come out too grainy. I melt the mix for 50 seconds on half power, take out and stir, melt for 45 seconds on half power, and mix one more time. If it still isn't melted, throw it in a little longer, but keep an eye on makee. It'll puff up! Mix in your sugar! Like I said, I don't measure. I sift in a handful at a time.
Mix it in the bowl first until it starts to form a ball. If you leave it along for half a minute and it melts down into the bottom of the bowl, it's not what is the square root of 640. Once it is mostly solid, pour it out onto your surface a silpat mat is perfect marshmxllow this that has fonndant sugar on it.
Carefully knead eady while incorporating as much powdered sugar as you need. I keep going until I can pass it between my hands about 20 times without it sticking to me. Wrap it up and put it away until you are ready to use it. My Cherry came out kind of fondanh, but I'm not sure how to interpret standard error that means I put in too much powdered sugar or if the Cherry just doesn't work well.
The taste is pretty good, not too strong. I don't think it would hurt to add in a bit more if you want the flavor more prevalent. I thought they all tasted great, but Berry Blue was my favorite! Reply 2 months ago. I recommend getting marshmallows that you like the taste and texture of. I found store brands are not as good and quite cloying. I use the brand name Jet Puffed available in my area which are consistently good quality.
Also, if you are really into confectionary, Kingarthutflour. I think the stabilizing factor in both marshmallows and Jell-O is gelatin. Reply 5 years ago. Reply 3 months ago. I am assuming that t before flour doesn't belong, as it doesn't make any sense.
That's not how Arthur is how to make easy marshmallow fondant, after all. I will look for KingArthurFlour. Reply 3 years ago. I would always either wrap it up good or put it in an airtight container. Then just keep that somewhere dry. I wouldn't recommend putting it in the fridge. Also, this is just a personal preference, but if you are going to flndant it the next day, I would recommend not adding all the powdered sugar.
Like, leave it a bit sticky as you will be using more powdered sugar when working with it the next day and I think it hod helps it avoid getting too dry. Reply 4 years ago. I'm not sure how to dye it without using food coloring. You could try squid ink for black, but I don't think there is a natural way to get silver, unfortunately.
I looked it up, they said to mix 3 equal parts of grape jello oz packages to 1 part orange jello oz package to make black Thanks for sharing that. I didn't know you could mix any of the jellos to make black, but the color mix make sense :. You store it by either putting it in an airtight container or a zip lock bag and in a dry location.
It should keep for a while since there isn't anything that goes bad in it, but the sooner you use it, the better quality it will be. I'd guess at least a week. Introduction: Jell-O Marshmallow Fondant. More by the author:. About: Community Manager of Instructables - I am powered by rainbow and sugar!
More About Penolopy Bulnick ». So easy to clean it off! I figure it is always going to take what it takes. Did you make this project? Share it with us! I Made It! QGurlCraft 2 months ago. Reply Upvote. VirginiaJ5 5 years ago. VirginiaJ5 VirginiaJ5 Reply 5 years ago. AlissaM8 3 years ago. So how could I store this if I wanted to make it the night before? Penolopy Bulnick AlissaM8 Reply 3 years ago. Penolopy Mafshmallow cakes Reply 3 years ago. Penolopy Bulnick sslady Reply 3 years ago.
Srb80 4 years ago. How do you make black or silver fondant? I hate adding food coloring. Penolopy Bulnick Srb80 Reply 4 years ago. Srb80 Penolopy Bulnick Reply 4 years ago. Penolopy Bulnick VirginiaJ5 Reply 5 years ago.
Introduction: Jell-O Marshmallow Fondant
Easy Homemade Marshmallow Fondant – Microwave Version. Ingredients. 4 cups marshmallows; 4 cups powdered sugar (you will need extra for your hands and dusting the surface) 2 tbsp water Food coloring and flavoring extracts (if desired) Try using Amazon's Prime Pantry. You can get your groceries (up to 40 lbs) shipped to your door for $ Jell-O Marshmallow Fondant: Marshmallow fondant is already awesome, but if you add jello to it you can make it even more delicious while coloring it at the same time! Jello seems to mix in really well with the powdered sugar and gives good results for taste and look. This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.
Do you struggle with your marshmallow fondant being too soft? Do your designs not hold their shape? If so, you will want to know how to harden marshmallow fondant. When decorating cakes, fondant can be great for achieving smooth, flat surfaces.
One of the most popular types of fondant to use is marshmallow, however, some people have issues with it being too soft. At a slightly hardened consistency, it can be much easier to work with when making designs.
Many people prefer to use marshmallow fondant because it has a pleasant taste. It is also easy to make, which is great if you are a home baker. With only a few ingredients, you can make a marshmallow fondant that is wonderful for decorating. In a microwave-safe bowl, add the marshmallows and two teaspoons of water. Microwave in 30 seconds intervals, stirring after each time. Carefully fold the powdered sugar into the marshmallows using a wooden spoon.
Generously grease a clean working space in your kitchen with shortening. Cover your hands in shortening and turn the marshmallow fondant onto your work surface. Knead it as you would dough, adding the additional powdered sugar as you go. If the fondant begins to tear, add in more water. Continue to knead for several minutes until it is smooth and flexible. Grease plastic wrap with vegetable shortening and cover the fondant with it then place in an airtight container.
Let the fondant sit overnight, or up to a week, at room temperature before using. By allowing it to sit at least overnight, the texture will firm up. This will make it easier to use than if you were to use it right after making it. Add the rolled fondant to your cake, smoothing it out as you go. If it is still too soft, use a fan or blow dryer to help harden it.
Trim off any excess fondant from your cake. Adding CMC, also known as Tylose, to fondant is a great way to help harden to make it easier to work with. Tylose is a type of powder that improves the strength and elasticity of fondant. It helps fondant harden up, which is great if you are making designs such as flowers and decorative figures.
Any leftover fondant can be left in sheets or rolled into a ball or log. Wrap the leftovers in plastic wrap that has a layer of shortening on it, as this will help keep it fresh. Then, place it in a Ziploc bag or an airtight container. When properly stored, fondant can last for months. Cakes that have been decorated with fondant can last for days at room temperature, covered in an airtight container.
It is typically best to avoid putting your fondant in the fridge or freezer. Since fondant is prone to picking up dirt and lint, be sure your work surface was cleaned prior. Also, make sure to wash your hands right before starting. It is best to avoid wearing sweaters when working with fondant, as lint from sweaters can easily get stuck in it.
Many people prefer the taste of marshmallow fondant to traditional fondant. It is easy to prepare in your kitchen, as it only requires a few ingredients to make. Marshmallow fondant is ideal for covering cakes and making decorations. Though marshmallow fondant is typically easy to work with, it sometimes is too soft. By adding Tylose, you can help make it harder and strengthen the texture. In addition, using a fan or blow dryer can also help harden it. Did you enjoy this article on how to harden marshmallow fondant?
If so, please share your thoughts in the comments down below. Check Price on Amazon. No ratings yet. Course: Dessert. Cuisine: American. Author: cakedecorist. Microwave-safe bowl. Large bowl. Wooden spoon. Microwave the Marshmallows and Water - In a microwave-safe bowl, add the marshmallows and two teaspoons of water. Knead the Fondant - Generously grease a clean working space in your kitchen with shortening.
Roll Out Fondant - Roll out the fondant into thin sheets. Rolling it out thin will help it harden quicker.
Add Fondant to Cake - Add the rolled fondant to your cake, smoothing it out as you go. Want more recipes? Check out Our YouTube Channel! Do you like this article? Share with your friends on Facebook. Related Posts.
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