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Add a photoFondant is a sugar paste for covering cakes and making decorations. There are two types of fondant: roll-out and poured fondant. You can get store-bought fondant for your decorations or you can make your own. Home-made fondant has a much better taste than store-bought. You can also add flavoring and coloring to your fondant for a unique taste and look. To add flavoring, substitute flavoring for water. Add your favorite color when fondant is in the mixer; or while you are mixing it by hand if you've changed your mind at the last minute.
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Ingredientes
- 2 lbs. of confectionerâs sugar (sifted)
- ½ cup Crisco
- 16 oz. of marshmallow
- 3 tbsp. water
- Additional confectionerâs sugar
Direcciones
- Sanitize and clean your countertop. Then pour and spread a good amount of confectionerâs sugar over it.
- Attach hook to your mixer. Place Crisco and sugar in the mixing bowl. Donât turn it on yet!
- In a microwavable dish, combine marshmallow with water and heat in microwave oven for 1 ½ minutes.
- Remove marshmallow from oven. Stir until all the marshmallows melt. Do not put back in microwave oven, donât need to, just continue stirring.
- Pour melted marshmallow into the sugar and Crisco. Star mixing. Mix until all is well incorporated. You will end up with a very sticky ball.
- Take dough out of mixing bowl and start kneading over the prepared surface. Knead until no longer sticky. (If too sticky add a little sugar; if too dry add a little Crisco.)
- Wrap with plastic twice or put double in zip-lack bags. If possible, let it rest until the next day.
- If you donât have an electric mixer, do all the kneading by hand; it will be just as good but you will need to use your arms muscles a little bit more.
- If fondant has turned hard after couple of days, warm it up for couple of seconds, knead again and thatâs it.
