Marshmalllow Fondant w Chocolate

By mariannefeldman

Wonder why we included the chocolate? That's the magical secret! Including candy melts makes your fondant firmer, more elastic and easier to use. Plus, it stops it from sagging or drying out. Win-win!

Ingredients

• 4 cups (1 pound and 2½ ounces/520 grams) confectioners sugar
• 2 tablespoons (30 ml) water or lemon juice
• 3½ cups (9 ounces/250 grams) mini marshmallows
• ⅔ cup (2¾ ounces/80 grams) white baking chocolate or white candy melts, chopped
• Food coloring (optional)

Details

Adapted from mybluprint.com

Preparation

Step 1

1. Melt the marshmallows
Put the marshmallows and the water or lemon juice in a large microwave-safe bowl. Heat the mixture at full power for 40 seconds. Stir well.

Return to the microwave and heat at full power, stirring at 30-second intervals, until all the marshmallows have melted and the mixture is smooth.

2. Bring on the chocolate
Add the chopped chocolate to the warm melted marshmallows and stir until the chocolate is melted and no lumps are visible. Pro tip: You can even use colored candy melts here — instant colored fondant!

3. Time for color!
If you prefer to use food coloring rather than colored candy melts, this is the moment to add them. Dip a toothpick into gel food coloring and add a small amount at a time (or use an eyedropper to drop liquid food coloring into the mix). Blend until you reach your desired color.
Gel coloring is the best since it doesn't affect texture but if you only have liquid food coloring available, you can make it work. Just add some extra confectioner's sugar or 1 teaspoon (5 ml) of CMC powder, Tylose powder or gum tragacanth per one recipe marshmallow fondant to firm things up.

4. Mix it all up
Sift the confectioners sugar into a large bowl and make a well in the center. Pour the marshmallow mixture into the well in the sugar. Blend with a wooden spoon, spatula or an electric mixer fitted with dough hooks. Mix until you have a sticky paste, and all of the confectioners sugar has been incorporated. (Be careful using your electric mixer; this is thick stuff, and you could burn out the motor if you overwork it.)

5. Knead!

If the paste becomes too firm nearing the end of mixing, knead the last bit of sugar into the marshmallow fondant with your hands. Continue kneading by hand until your fondant is delightfully smooth (doesn't it feel lovely?).


Fondant troubleshooting tips
If you're not getting exactly what you bargained for, don't sweat it. It could be the weather, or some other variable messing with your consistency — everything can be fixed!

For firmer fondant, knead 15 ounces (420 g) of modeling chocolate into one recipe of marshmallow fondant.
If your fondant feels dry or too firm, mix an equal amount of store-bought fondant into the marshmallow fondant. Or, knead a few teaspoons of melted vegetable shortening, glycerine, or a few drops of cooled boiled water into the fondant to soften it and make it more elastic.
The right way to store MMF
Now that you've made it, treat it right to make sure it behaves just the way you want it to.

You can use the fondant right away, or wrap it in plastic wrap or a large zip-top bag until you're ready. I'd recommend spraying the plastic wrap or bag with non-stick spray, just in case!
If you store your fondant, know that you might need to microwave it for 30 seconds or so before rolling it out.
Fondant will keep for two months at room temperature, for four months if refrigerated and for six months if frozen. Bring it back to room temperature before use.