Marshmallow Fondant Good Recipes

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Marshmallow Fondant

"This is a completely smooth (and a bit sticky at times) manner to make a delicious fondant. It's incredible on cakes, cookies, or just for your children to play with! Leftovers will keep in a tightly sealed field for some weeks."

Ingredients :

1/four cup butter
1 (16 ounce) package deal miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 kilos confectioners' sugar, divided

Instructions :

Prep : 29M	Cook : 10M	Ready in : 8H30M

Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a massive microwave-secure bowl, and microwave on High for 30 seconds to one minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the new marshmallows, and stir till the combination is easy. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough could be very stiff.
Rub your arms very well with butter, and begin kneading the sticky dough. As you knead, the dough will become conceivable and pliable. Turn the dough out onto a working floor dusted with confectioners' sugar and continue kneading until the fondant is clean and no longer sticky to touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come back to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it frivolously, and make smooth-up less difficult.

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