How do you make fondant?

Answer 1

ive tried soo many recipes. but this is the best ever! 16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl) NOTE: Please be careful, this first stage can get hot. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I'm done, they are baby soft.) Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, "What are you doing?" Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

from: http://whatscookingamerica.net/PegW/Fondant.htm GOODLUCK! :) its tons of fun.

Answer 2

yes. look at the ingredients below:

When you make fondant, both the dough and the icing, make sure to make it in room temperature - Too cold or too warm room will hurt the dough

When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations

Make sure you make fondant on a clean and smooth working surface.

Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant's surface

Ingredients required to make the fondant recipe:

1 Tbsp of unflavored Gelatin

1/4 cup of cold water

1 tsp of almond extract

1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)

1 Tbsp of glycerin (some recipes say it's optional, believe me, it's a must)

2 lbs 10X confectioners' sugar

1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften

Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves

Add the Almond extract

Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)

Sift 1 1/2 pounds of the sugar into a large bowl

Make a hole in the sugar and pour the liquid mixture to it

Stir with a wooden spoon until the mixture becomes sticky

Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take

Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass

Rub the vegetable shortening on your thumbs and knead it into the fondant

Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out

If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe

But first, if you want to take your fondant recipe to the next level, you're welcome to visit my post How to Color Fondant

And one update (11/02/09) - A few of my readers sent me pictures of cakes they made following the instructions on this post.

I advice you to go and check it out, to see what to expect when you learn how to make fondant

Answer 3

it is best kept in a cool & dry environment. once the packaging is open, double bag the remaining fondant and seal it in an air tight container. when you want to use it again, just kneed it before working with it to make it more pliable.

Answer 4

It's easy, you need marshmallows, water, and flour. Melt 4 cups of marshmallows, and 2 tsp. of water in the microwave; then mix in 4 cups of flour and mix and mix until its to hard; then put it on the counter with flour and knead, keep on kneading until it's smooth! If you want to add color, put a little bit of food coloring in the middle and keep kneading until its all the same color.

Answer 5

I like watching YouTube videos because you can see what they do. tonedna1 is a user on youtube that has many videos that are very helpful.