Stale Marshmallow Fondant
Nutritional Info
- Servings Per Recipe: 19
- Amount Per Serving
- Calories: 95.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 41.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
View full nutritional breakdown of Stale Marshmallow Fondant calories by ingredient
Introduction
I made this originally to use up a half bag of very stale marshmallows (we're talking mini rocks here) that I had and to make a mouldable decorating medium for my grandmother's birthday cake. A few surprises along the way (i.e. marshmallows carmelizing in the microwave, not melting) worked themselves out with a few extra additions, and I even played up the flavour a bit with some English Toffee flavouring extract! Shaped and allowed to dry at room temperature overnight, you can have delicious, gorgeous flowers, bees or anything you want! I made this originally to use up a half bag of very stale marshmallows (we're talking mini rocks here) that I had and to make a mouldable decorating medium for my grandmother's birthday cake. A few surprises along the way (i.e. marshmallows carmelizing in the microwave, not melting) worked themselves out with a few extra additions, and I even played up the flavour a bit with some English Toffee flavouring extract! Shaped and allowed to dry at room temperature overnight, you can have delicious, gorgeous flowers, bees or anything you want!Number of Servings: 19
Ingredients
-
8 oz stale mini marshmallows (if using fresh, see below)
5 tbsp water (if using fresh marshmallows, drop this to 3 tbsp)
1 tbsp white corn syrup
1 tsp English Toffee flavouring (optional, I used LorAnn Oils)
1/4 tsp sea salt
2 1/4 cups icing sugar (you may need more depending on your marshmallows)
Shortening to grease
Tips
NI is per ounce
Directions
Combine the marshmallows, water and corn syrup in a large bowl.
Microwave on HI for 1 minute, then stir and continue microwaving in 30 second bursts until the mixture is more or less melted (mine didn't melt all the way but it works itself out).
Beat in the flavouring (if using) and salt, then add 1 cup of icing sugar to the bowl and beat in.
Grease a smooth countertop (and your hands!) well and scrape the marshmallow mixture onto it.
Top with 1/4 cup more icing sugar and begin to knead it in, adding more icing sugar as needed until the mixture resembles a smooth, supple bread dough.
Wrap well in plastic wrap and store in the fridge up to 3 months, or keep in the freezer up to 1 year.
Defrost completely in the plastic wrap before using.
Serving Size: Makes 19 oz
Number of Servings: 19
Recipe submitted by SparkPeople user JO_JO_BA.
Microwave on HI for 1 minute, then stir and continue microwaving in 30 second bursts until the mixture is more or less melted (mine didn't melt all the way but it works itself out).
Beat in the flavouring (if using) and salt, then add 1 cup of icing sugar to the bowl and beat in.
Grease a smooth countertop (and your hands!) well and scrape the marshmallow mixture onto it.
Top with 1/4 cup more icing sugar and begin to knead it in, adding more icing sugar as needed until the mixture resembles a smooth, supple bread dough.
Wrap well in plastic wrap and store in the fridge up to 3 months, or keep in the freezer up to 1 year.
Defrost completely in the plastic wrap before using.
Serving Size: Makes 19 oz
Number of Servings: 19
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
-
CD13902578
