Yummy - here you go
Toba Garrett's Glace' Icing
Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired
Rhondas Ultimate MMF
15 oz. mini marshmallows (* If using large marshmallows, add 1 teaspoon more water. 100 small = 10 large)
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or
heat proof
spoon. Pour
marshmallows and water into bowl. Microwave for approximately
2 minutes
stopping and
stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon
juice, salt
and extracts.
Stir well. Sift confectioner's sugar into mixture, one cup at
a time.
After approximately
5 cups, grease your hands well with Crisco and knead the
mixture in the
bowl. Add the sixth
cup and continue to knead. Now grease your work surface well
and turn
mixture out of bowl
onto counter. Sift remaining sugar, regrease hands, and knead
well.
If mixture seems soft,
add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside.
Double wrap in
cling wrap and
insert into ziplock bag. Press air out of bag and seal. Allow
to rest
overnight, but, can
be used after sitting for a few hours.
**Quick note, if you can order the Princess Cake and Cookie
emulsion it
will be well worth
it. It gives this fondant a delicious flavor and I have been
able to
convince brides who
hated fondant to order fondant wedding cakes after sampling my fondant.
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