DIY FONDANT MARSHMALLOWS
Total Time: 15 minutes
Prep: 15 minutes
Yield: 20 popsicles
1 (24-ounce) box ready-to-use pure white rolled fondant
Food coloring kit with various colors
Powdered sugar, for dusting
20 jumbo-sized marshmallows
20 popsicle sticks
Line a large sheet pan with parchment paper. Divide fondant into as many pieces as colors that you would like to have. Knead food coloring, 1 drop at a time, into fondant. Sprinkle work surface and rolling pin with powdered sugar. Flatten fondant into a square and roll it out until it is 1/4-inch thick, rotating it so that it does not stick. Pierce any bubbles with a fork. Brush off excess sugar with a pastry brush.
With a knife, cut fondant into pieces just large enough to wrap each marshmallow. Stick each marshmallow on the end of each popsicle stick. Roll fondant around each
marshmallow, pressing lightly to seal.
Recipe courtesy of Sandra Lee
Read more at: Food Network
Too many cooks, even the pros, think covering a cake with fondant icing should be avoided. Fondant has a beautiful satin like finish that is desired by many. It is may be extremely difficult to make the traditional fondant icing. There are a few companies selling their fondant products for up to $6 a pound. And to cover an 8-inch two-layer cake, this can become quite expensive. You will quickly realize a three-tier cake is going to be costly, not to mention difficult. The worst thing about expensive and problematic fondant cake icing is the icing doesn’t taste good at all and is usually peeled off the slice of cake, like an orange rind, and left on the plate. It reminds me of eating gum.
The Marshmallow Fondant recipe that I’m sharing with you is delicious, easy-to-make, and great to work with – plus it looks beautiful on a cake. You will amaze family and friends with your skill in the kitchen. This recipe below uses a commercial product as the base, and that is why it is so much better compared to the traditional recipe.