Marshmallow Fondant

According to Gel, this fondant is not only simpler to make, it’s also perfect for our tropical climate. It’s very stable so it doesn’t “weep” despite extreme humidity. The marshmallows make it extra yummy too.

Makes 1 1/2 kilos  Prep Time 15 minutes

13 cups (450 grams) good quality white mini marshmallows
2 to 5 tablespoons water
7 1/2 cups (2 pounds) confectioners' sugar (we used Peotraco), divided
1/2 cup Crisco shortening for greasing

1  Place marshmallows and 2 tablespoons water in a microwave-safe bowl. Microwave for 30 seconds then stir. Repeat until marshmallows have melted. (It usually takes a total of 2 minutes.)

2  Place three-fourths of the confectioners' sugar on a clean and greased counter top. Pour melted marshmallows onto the sugar.

3  Grease your hands generously with shortening. Knead the mixture like you would bread dough.

4  Add the rest of the confectioners’ sugar and continue kneading until a firm, smooth, elastic ball is formed, about 8 minutes. Re-grease hands and counter when fondant is sticking. If the mixture tears easily, add 1/2 tablespoon water at a time then knead the water in. The right fondant texture easily stretches without tearing when rolled and applied to the cake. It is best to let the fondant sit overnight at room temperature, double-wrapped with cling wrap, before using.

Storing tip To store, coat fondant with a generous layer of shortening, wrap in plastic wrap, and place in a re-sealable bag, squeezing as much air out as possible; refrigerate. This fondant may be made in advance as it holds well for 3 weeks in the refrigerator. Before using, that for 12 hours at room temperature.   

Photography by Patrick Martires | Recipe by Gel Colet of Swell Sweets (www.swellsweets.net)|  Food Styling by Rachelle Santos | Prop Styling b