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Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Pro-tip - do not overheat the gelatin as it can lose its gelling ability. Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm.
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In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.
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Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth. Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows. Grease your hands and your counter generously with shortening.
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For a Homemade Fondant (without marshmallows) that holds STRONG COLORS, check out my latest video of DuraColor Fondant here: https://youtu.be/iwmG4WNX0y8Not.
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Gather the ingredients. Set a large baking sheet on a sturdy counter or tabletop and sprinkle it lightly with water. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.
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Stir in 1½ cups of powdered sugar. Sprinkle a work surface with about a ½ cup of powdered sugar. Transfer the marshmallow mixture onto the prepared work surface and begin kneading. Sprinkle with additional powdered sugar as needed, kneading until the fondant is smooth and no longer sticky (about 10 minutes).
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Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in lukewarm gelatin mixture. Mix in a little more sugar, in batches, until stickiness disappears.
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Fondant is simple to make, and when made correctly, it is also easy to work with when decorating. Here are a few tips we recommend to beginners for this easy fondant recipe to be a success: Marshmallow Fondant Mixture. Start with white mini marshmallows. The mini marshmallows work best for melting and mixing.
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Make a batch of buttercream frosting. You'll use this to crumb frost your cake, and you'll add an additional thin layer to the cake so the fondant has something to stick to. Set the frosting aside, and let your assistant lick the beaters. Assemble & shape your cake. Unwrap your frozen cake layers.
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Start the process of making this homemade fondant by sprinkling the gelatin on water. Dissolve it in the microwave at 30 seconds interval or over a double boiler. Once the gelatin dissolves, add the liquid glucose and glycerin. If the mixture is still hot, leave it aside to cool down slightly adding the flavoring.
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The Best, easy to make, Homemade Fondant. NO Marshmallow! 👉🏼 Download The Recipe + FAQs: https://adobe.ly/3cXPuEm👉🏼 Download my full guide on HOW TO STAR.
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Recipes for rolled fondant, marshmallow fondant, and poured fondant will help you to make perfectly decorated cakes, petits fours, and cupcakes. Marshmallow Fondant 1,272 Ratings
This is the best fondant recipe out there. Easy to make, tastes
Place the prepared cake ring on a baking sheet. Step 3. To make the cake batter, chop the chocolate and cut the butter into small cubes or pieces (photo 1). Step 4. Melt chocolate and butter in a double boiler or bain marie, occasionally stirring with a wooden spoon (photo 2). Let the mixture cool for 5 minutes.
HowToCookThat Cakes, Dessert & Chocolate The Great Fondant Review
Hey guys! I'm starting a new series all on fondant! Let's start this off by showing you how I make my famous LMF fondant, why it tastes amazing and why you s.
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Source: Cake Central How to change the flavour of this homemade fondant: Coconut - add 2 teaspoons coconut extract, and use 3 tablespoons coconut milk in place of the water White Chocolate - Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows. Chocolate- Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows.
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Cons: Dries out right away, and quick to form cracks and tears. Artificial taste. FondX - A great all-around commercial fondant, also available in Elite Premium and Elite Plus. Pros: Pliable and easy to work with, it rolls thinly and rarely tears. Dries to a perfectly crisp shell. Tastes great. Cons:
