How to Make Marshmallow Fondant

Here is a little “How to” on how to make marshmallow fondant also known secondary name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard.

Ways to Make the Fondant

• Pour the entire bag of marshmallows into a microwave secure bowl.

• Add in 3 tbsp water and pop into the microwave for 1 minute.

• Transfer the bowl, and stir. Add more water if necessary and continue to microwave for 30 second intervals until the marshmallows are fully melted. This will take about 2 1/2 minutes total.

• Added in 1 tsp almond express, and the required amount of food coloring to get the color that involved for the cake. ( If you don’t want to flavor it or color it, skip this step. )

• Fold in 6 cups of the powdered sugar.

• At this point you are going to want to generously grease your counter/workspace and hands.

• Then sprinkle 1 cup of the staying powdered sugar over the greased area.

• Turn out the marshmallow mix onto your prepared work surface.

• Begin working your fondant. Grease/sugar your hands and surface to keep the fondant from sticking to anything.

Warning: this gets very messy!

• If your fondant is cracking or strong easily, it is too dry and you need to add a small amount of water (about 1/2 tbsp at a time).

• Continue to massage until the fondant is smooth and elastic. This took me about 12 minutes, but it could take anywhere from 8-15.

Ingredients:

•1 – 16 oz package white mini marshmallows
•2-5 tbsp water
•8 cups of powdered sugar, sifted
•almond or vanilla extract (optional)
•food coloring (optional)
•1/2 cup vegetable shortening (for your hands and the counter)

Chocolate-Dipped Marshmallow

Marshmallows are still better when dipped in chocolate! Use purchased or home-baked marshmallows for the quick and easy treat. If desired, you can place the marshmallows on toothpicks or small skewers before dipping to make them cleaner to eat and serve.

How to Make Chocolate-Dipped Marshmallow

• Prepare a baking sheet by lining it with aluminum foil.

• Combine the chocolate chips and the reducing in a large microwave-safe bowl, and microwave until liquid, stirring after every minute.

• Drop a marshmallow in the melted chocolate and deluge it slimly. Use a fork to remove it from the chocolate, and pat it against the side of the bowl to remove extra chocolate. Drag the bottom of the fork against the lip of the bowl to remove any remaining extra chocolate, and place the marshmallow on the prepared baking sheet. Alternately, you can skewer the marshmallows with toothpicks or small skewers, and use those to drop the marshmallows in chocolate. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and marshmallows.

• Put the marshmallows in the refrigerator for about 30 minutes to set the chocolate.

• If desired, melt the white chocolate and drizzle it over the marshmallows for a decorative look. Briefly take the candy to the refrigerator to set the white chocolate before serving.

Ingredients:

• 1 package (12 oz) semi-sweet chocolate chips
• 1 tbsp shortening
• 1 bag large marshmallows or 1 lb homemade marshmallows
• Assorted sprinkles or small candies (optional)
• 1/2 cup white chocolate chips (optional)

How to Make Marshmallow Creme

Marshmallow creme, the most significant ingredient in a classic fluffernutter sandwich, is a sweet, snow-white, spreadable confection that has been made in American kitchens since the late 1800s. Originally sold door-to-door by Archibald Query in 1917, candy making partners H. Allen Durkee and Fred L. Mower corrupted the recipe from Query for $500 in 1920. Durkee and Mower renamed the product Toot Sweet Marshmallow Fluff and grew the business into a large commercial enterprise.

5 Steps on How to Make Marshmallow Creme

• Combine water, corn syrup and 2/3 cup sugar in a small saucepan. Release heat to medium and bring the mixture to a boil. Continue cooking, shifting constantly, until the sugar mixture reaches the firm-ball stage.

• Place the egg whites and cream of tartar into a large mixing bowl. Bond the whip beater to your electric mixer. Beat until frothy. Sprinkle 2 tablespoons of sugar over the mixture while extending to beat until soft peaks form.

• Use your candy thermometer to test the temperature; at the firm-ball stage it will be between 245 and 250 degrees F. Transfer the saucepan from the heat.

• Turn on the mixer and start beating the egg white mix at low speed while easy drizzling in the hot sugar syrup. After all the syrup has been added, turn the mixer to high speed and beat for 5 minutes.

• Add the vanilla extract and remain beating for new minute or 2, until the mixture gives your preferred consistency.

Things You'll Need :

• Electric mixer with a whisk beater
• Candy thermometer
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 2 tablespoons sugar
• 1/3 cup water
• 3/4 cup light corn syrup
• 2/3 cup sugar
1 teaspoon vanilla extract

How to Make Marshmallow Brownies

Marshmallow Brownies is a very common recipe. Learn how to make/prepare Marshmallow Brownies by doing this easy recipe.

Steps on How to Make Marshmallow Brownies

• Strain flour, baking powder, and salt together. Set aside.

• Fade butterscotch chips and butter in a saucepan on low heat.

• Remove and cool for 10 minutes.

• Beat eggs, brown sugar, and vanilla together in a large bowl.

• Stir in the butterscotch mixture.

• Step By Step add the flour mixture and mix until soft.

• Mix in marshmallows, chocolate chips, and walnuts.

• Pour the mixture into a greased 13x9x2 inch baking pan.

• Bake at 325 degrees F for 25-30 minutes, or until a toothpick entered in the centeroccurs out cleanly.

• Transfer from oven and cool.

• Slice and serve.

Things You'll Need :

• 1 cup Butterscotch Chips
• ½ cup Butter
• 2 Eggs
• 2/3 cup packed Brown Sugar
• 1 teaspoon Vanilla Extract
• 1½ cups All-Purpose Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• 2 cups Mini Marshmallows
• 2 cups semisweet Chocolate Chips
• ½ cup Walnuts (chopped)

Marshmallow

Some Steps on How to Bake Marshmallow

• Line 13x9x2-inch the bottom of the pan with parchment paper.

• Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

• Place 1/2 cup (120 ml) cold H2O into the bowl of your electrical mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

• Meanwhile, in a heavy two quart saucepan, place the sugar, corn sirup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to melt from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaching 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

• With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to mix, about 30 seconds longer.

• Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

• Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky).

• And dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into foursquares using clean kitchen scissors, a pizza roller or a sharp knife.

• Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
  

• Takes about 24 - 2 1/2 inch (7.5 cm) marshmallows.

Things You'll Need

- .75-oz unflavored gelatin (3 envelopes of Knox gelatin)
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cups light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract

Tips and Trouble-shoot

-If you’re wondering whether the corn sirup is needed, or another sweetening can be applied, please refer to my post Why and When to Apply (or Not Use) Corn Syrup. There are as well links there which explicate the difference between regular corn syrup and the high-fructose variety. I’ve not tried this formula with other liquid sweeteners so can’t advise or ensure the results if you do make the substitution.

-If you are looking for an egg-free marshmallow recipe, there is one in my book, The Perfect Scoop.

-Some sugarcoat makers use only corn amylum, and zero powdered sugar, but I observe the taste of the edible corn starch to be a little gunky by itself, so I mix the two. You can use all corn starch if you wish, but I don’t recommend using all powdered sugar as it can dissolve and make the marshmallows a bit damp.

-Should you cook the syrup too far in step #5, no need to pitch it and start again; just add a few spoonfuls of H2O and recook it to the correct temperature.

-If the finished marshmallows are too soft, it’s probably your thermometer isn’t accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).

-If your marshmallows have a wet layer on the bottom after the drying period, if likely means that you did not beat them until completely cool in