What Is Fondant Paper?

Need help with marshmellow fondant?

• I recently tried making a marshmellow fondant (my first time with fondant) and it just didn't come out right, it was really hard to work with and very stretchy like. when I rolled it out with the rolling pin it just kept stretching back. Can anyone help me with might have went wrong, this is the recipe that I used. Marshmallow fondant 1 cup mini marshmallows 1 tbsp water 1 1/2- 1 3/4 cup powder sugar Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

• Answer:

  Ingredients: * 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. instructions To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave. Microwave 30 seconds; stir. 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 mix. 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 bread dough. NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the marshmallow fondant sticks. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until marshamllow 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 solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will hold well in refrigerator for several weeks.