First things Fondant

Fondant may not be for everyone's taste bud's, however, I find it perfect for those extra final touches to any cake. Personally I prefer to use fondant on cookies as I feel they're easier to mold (or play with) onto the cookie as it is a whole lot less fiddly or messy.

Homemade fondant can hold a better taste as well. I find store brought ones have a very odd taste to them and I find they take longer to firm up (for molding shapes this can be essential). After many attempts at making my own fondant I think I have finally formed one that could be adaptable to anyone.

First lets start with the basics:

Ingredients:

150g of white marshmallows

3 1/2 cups of sifted icing sugar

2 tablespoons of water

1/2 cup white chocolate (optional)

Food coloring (optional)

2 teaspoons shortening or margarine

Directions:

I always start this recipe by chopping the chocolate into small pieces (this is if you are adding it in). This makes it easier for the chocolate to melt faster when the marshmallows are done. If you want to try fondant without chocolate start by putting the marshmallows into a microwave safe bowl. Add the water to the marshmallows. This is important is it helps the marshmallows melt and prevents them from burning.

Next microwave your marshmallows first starting at 30 seconds on high, then on 20 seconds stirring after each break. Once you find your marshmallows are melted and smooth, this would be the perfect time to add in the chocolate. As the melted marshmallow is hot enough, you will find that the chocolate will melt smoothly without using the microwave again.

After this have a prepared bowl with the sifted icing sugar inside. Create a small well in the middle of the sugar, this will help when it comes to mixing the marshmallow mixture together. Using a wooden spoon mix the wet ingredients (or more like the sticky) with the dry. Stir until a small portion of the icing has been incorporated enough into the wet mixture that it is beginning to form a dough like ball. From this point you can use your hands to kneed the rest of the icing into the marshmallow dough.

Next have some margarine or shortening ready and melted, using your hands or a brush lather generously around the outside of the dough. After this cover in cling wrap and be sure there is no air inside as this will dry up the dough. Refrigerate over night or for at least two hours if you need it straight away.

This dough will keep in the fridge for two to three months or in the freezer for five to six months. If it's kept outside of the fridge I usually only give it time for about a week for optimal yumness.

When your ready to roll out microwave for about 20 seconds to soften the dough. Coat your counter like you would if your making bread. You can use cornflour or icing sugar to help prevent the dough from sticking to your hands or onto the counter. (Note: do not use flour).

I really enjoy the flavors of homemade fondant and I hope you do too!