Science Behind Marshmallow Fondant Recipe...

Baking By cakechica27 Updated 18 Jan 2013 , 4:12pm by mirthza

cakechica27 Posted 16 May 2012 , 7:25pm
post #1 of 4

I am trying to make a no-fail marshmallow fondant recipe, and it seems to turn out differently every time. What makes this fondant tick? If the marshmallows overheat, does that affect the texture of the final product? How much water? Corn syrup or no corn syrup? Shortening melted in or no shortening melted in? Just need something that will work EVERY TIME. Would love to hear your tips and experiences!

3 replies
auzzi Posted 16 May 2012 , 10:24pm
post #2 of 4

It is all to do with the marshmallows. Different manufacturers, different formulae ....

mirthza Posted 18 Jan 2013 , 4:10pm
post #3 of 4

Well, if you want the exact same results every time you should do one of two things, buy the same marshmallows every time, do the exact same recipe with the same amounts of ingredients and the same melting time and method or do fondant from scratch, you will need

7 grams (standard envelopes have 7 grams) of non flavor gelatin

3 tbs of water

2 tbs of glycerin (for food)

1 tbs of glucose (transparent will be better)

1 tbs of vegetable shortening (doesn't matter if wou melt it before, it will melt with the gelatin)

500 grams of powdered sugar plus another 300 grams approx. to knead with

 

pour the gelatin over the water in a double boiler (still cold), when the gelatin hydrates heat until dissolve, then add the glucose, the glycerin and the shortening , if you prefer you can add right now the flavor that you want (non-color flavor please), mix until combine well, put this mixture over the 500 grams of powdered sugar (i prefer to do this right over the working table, but can be done in a bowl) and mix with a spoon (carefully, it's hot), once you get a paste cool enough to touch scrape it to a table with the rest of the sugar and knead it until you get a non sticky play-doh-like paste (you can have leftovers of sugar, sift it and you can re-use it), wrap it in plastic film ad store it in an airtight container in the refrigerator overnight, the next day you can heat it in the microwave (30 seconds or a minute will be enough) and knead it again before use it just like marshmallow fondant, you can be sure that the result is exact the same flavor and texture every time.

 

Sweet baking!!!

mirthza Posted 18 Jan 2013 , 4:12pm
post #4 of 4

Well, if you want the exact same results every time you should do one of two things, buy the same marshmallows every time, do the exact same recipe with the same amounts of ingredients and the same melting time and method or do fondant from scratch, you will need

7 grams (standard envelopes have 7 grams) of non flavor gelatin

3 tbs of water

2 tbs of glycerin (for food)

1 tbs of glucose (as transparent as you can get)

1 tbs of vegetable shortening (it will melt with the gelatin)

500 grams of powdered sugar plus another 300 grams approx. to knead with

 

pour the gelatin over the water in a double boiler (still cold), when the gelatin hydrates heat until dissolve, then add the glucose, the glycerin and the shortening , if you prefer you can add right now the flavor that you want (non-color flavor please), mix until combine well, put this mixture over the 500 grams of powdered sugar (i prefer to do this right over the working table, but can be done in a bowl) and mix with a spoon (carefully, it's hot), once you get a paste cool enough to touch scrape it to a table with the rest of the sugar and knead it until you get a non sticky play-doh-like paste (you can have leftovers of sugar, sift it and you can re-use it), wrap it in plastic film ad store it in an airtight container in the refrigerator overnight, the next day you can heat it in the microwave (30 seconds or a minute will be enough) and knead it again before use it just like marshmallow fondant, you can be sure that the result is exact the same flavor and texture every time.

 

Sweet baking!!!

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