Fondant

A lot of people ask what that strange, beautiful icing on the cake is. Fondant is a sugar dough that is like play dough. It can be rolled out and used to cover a cake or manipulated to make fun decorations. Store bought fondant is pretty expensive and doesn't taste that great. Instead, I usually make my own fondant from marshmallows and powdered sugar. Sometimes, if I'm feeling lazy, I'll use Satin Ice fondant which also tastes pretty good but I much prefer the elasticity of marshmallow fondant. Fondant is easy to make although a little messy. Here are the instructions for making both regular fondant and chocolate fondant.

Marshmallow Fondant

1 bag mini marshmallows (16 oz.)
2 TBS water
2 tsp. corn syrup
5 to 5 1/2 cups powdered sugar
1/4 cup shortening

Combine marshmallows and water in a glass bowl. Microwave for about 40 seconds at a time stirring in between until it becomes a soupy mixture. Stir in corn syrup. Mix in about a cup of powdered sugar. Pour mixture on work surface covered with about 3 cups powdered sugar and knead like bread dough. Coat hands with shortening frequently. Gradually add more powdered sugar as needed until the fondant is smooth and doesn't spread much when you let it sit for a few seconds. Careful not to add too much sugar or the fondant will be crumbly and hard. It's better to make it too soft. Wrap well with plastic wrap and let the fondant firm up overnight before using. If the fondant is stiff the next day, microwave it a few seconds to warm it up and make it more pliable.


Chocolate Fondant

1 bag mini marshmallows (16 oz.)
2 TBS water
2 tsp. corn syrup
4 to 5 cups powdered sugar
1/4 cup shortening
a little less than 1/4 cup cocoa powder

After melting your marshmallows and water, stir in corn syrup and cocoa powder. To achieve a rich brown color, use Dutch Process cocoa. Hershey's makes some called Special Dark. Using regular cocoa will make a soft brown color. Knead mixture into powdered sugar. You'll need less sugar since the cocoa powder absorbs moisture so careful how much you add. Better to make it too soft since you can add more sugar the next day if needed. Wrap well with plastic wrap and let rest overnight.
*Do not add melted chocolate to the fondant. It will seize up and become a crumbled mess.

Here's a helpful video someone posted. http://ca.youtube.com/watch?v=m344aukHKxM

I store my fondant in the refrigerator and throw whatever I don't use out after a month. It may last longer but I'm not comfortable using it on a cake if it's any older.