My girls had SO much fun making shapes with me. Especially my youngest, who thought it was the COOLEST Play Doh ever! (And not to mention the yummiest). This is a great activity to have with your kiddos, either 3 years old, or 63. So go ahead, play with your food!
MARSHMALLOW FONDANT (AND FONDANT CARROTS)
16 ounces white mini-marshmallows
2-5 T water
2 lbs powdered sugar (I only use C and H for best results)
1/2 cup white shortening
Melt marshmallows and 2 T water in a microwavable bowl.
Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
Place 3/4 of the powdered sugar into the bowl.
Grease your hands and counter generously, then dump the bowl onto the counter.
Start kneading like you would bread dough. Keep kneading, it will be messy!
Add in the remaining powdered sugar and continue to knead.
Re-grease your hands and counter when the fondant starts to stick.
If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
You want a smooth elasticy ball that will stretch without tearing.
Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
It will keep for quite a few weeks.
When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.
You can really make any shape you want, here I am making carrots to top a carrot cake:
I like to roll them in crushed cookies to look like dirt. You can either make green fondant stems, or use parsley or cilantro.
Ingredients
- 16 ounces white mini-marshmallows
- 2-5 T water
- 2 lbs powdered sugar (I only use C and H for best results)
- 1/2 cup white shortening
Instructions
- Melt marshmallows and 2 T water in a microwavable bowl.
- Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
- Place 3/4 of the powdered sugar into the bowl.
- Grease your hands and counter generously, then dump the bowl onto the counter.
- Start kneading like you would bread dough. Keep kneading, it will be messy!
- Add in the remaining powdered sugar and continue to knead.
- Re-grease your hands and counter when the fondant starts to stick.
- If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
- You want a smooth elastic ball that will stretch without tearing.
- Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
- It will keep for quite a few weeks.
- When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
- I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
- If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.
Holly you did a great job on these! Even Josh said they looked cute. 🙂
I made them today and that’s what I found, too the chocolate isn’t naelry as much as you’d think from the picture. However, I think if it were that much, I might not like them as well. I also probably went too light on the graham crackers, but did get the crust to hold together, though the texture was almost fudgy with graham crumbs throughout.
So I absolutely LOVE this idea, but I can’t find a tin like this ANYWHERE!!! I’ve loeokd at Macy’s, JC Penny, Kohl’s, even Michael’s didn’t have them!!! Any ideas on where I can find one???