COLOURED MARSHMALLOW FONDANT

All you need is:

Marshmallows – they can be big marshmallows or mini ones, either one works fine.
Icing sugar – You’ll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.. but I rarely use the whole bag.
Food coloring
Flavoring oil – This is optional. If you don’t add this your fondant will be sweet and flavorless which works well if your got all the flavors your want in your cake already

I use gel colors to dye my fondant but regular food coloring will work too. You won’t be able to get really dark colors without making your fondant sticky, but for lighter colors you can just even it out with more icing sugar.

I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine).

Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one color then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you’re going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the color to the melted marshmallow than it is to work the color into the fondant later.

Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Step Three:

Add food coloring to the melted marshmallows until you get the colour you want. Remember that you’re going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

Step Four:

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out – knead in a little bit of butter

Fondant with the icing sugar kneaded in.

Finished fondant!

For this batch of colors I made larger batches of lighter colours and then worked some extra gel coloring into the already made fondant to make smaller batches of darker colors. The dark purple and dark green were made from the a light pink and light green.

All you need to do is knead the gel color in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.

Now its ready to roll out and use to decorate your cakes and cookies!

Adapted from:

Adapted from: Hillbilly Recipes. shared Karyn Walker-Sloan’s photo.

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Malvalekker Fondant

Hierdie fondant proe heelwat lekkerder as die wat mens in die winkels koop.
En is heel eenvoudig, en net ‘n bietjie tydsaam om te maak.
Wees reg om te knie!
2 pakke wit malvalekkers (gebruik ‘n goeie maak)
2 tot 5 eetlepels water
1kg versiersuiker
½ koppie wit botter (jy gaan jou hande en vingers hiermee volsmeer, so hou dit waar jy maklik en gou daarby kan kom)

NOTA: Wees asb versigtig, die eerste paar stappe kan WARM wees
Smelt die malvalekkers en 2 eetlepels water in ‘n mikrogolf of dubbelkoker:
Sit die bak in die mikrogolf vir 30 sekondes, maak oop en roer, weer terug vir 30 sekondes,
dan weer oop en roer, doen die totdat alles gesmelt het.
Dit neem gewoonlik so 2 minute.
Gooi nou 3/4 van die versiersuiker bo-oor die gesmelte mengsel.
Bedek jou hande BAIE GOED met die botter – palms, agterkant en tussen die vingers.
Smeer dan jou werksarea ook baie goed met die botter en
gooi die malvalekker/versiersuiker mengsel in die middel.
Begin knie soos jy brooddeeg sou knie.
Dit is baie taai. Hou aan knie en voeg die oorblywende versiersuiker by en knie nog.
Smeer jou hande en werksarea met die botter as die mensgel nog vassit.
As die mengsel maklik skeur, is dit te droog, voeg ‘n 1/2 teelepel water op ‘n slag by
en knie. Dit neem etlike minute om ‘n gladde elastiese deeg te kry.
Dit moet redelik elasties wees, sodat dit nie skeur
wanneer dit oor die koek geplaas word nie.
Dis die beste om dit te laat staan, toegemaak oornag.
Maar dit kan ook dadelik gebruik word.
As daar klein wit suikerkolletjies is, sal jy net nog moet knie of nog water moet byvoeg.
Om die fondant te bêre, smeer ‘n goeie laag botter, en sit in ‘n plastiese sakkie en
dan nog ‘n sakkie wat kan seel, druk oortollige lug uit.
Die fondant hou goed in die yskas vir weke.
Onthou jy kan dit voor die tyd maak en bêre,
en dit dan gebruik soos en wanneer jy dit benodig..

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Ursula Farmer

FONDANT:

Bestandele:

8 tablespoons unsalted butter,

3/4 teaspoon vanilla,

1/4 teaspoon salt,

2/3 cup sweetened condens milk

5 cups of confections sugar (versiersuiker)

1xtra cup versiersuiker vir die oppervlak.

Beat butter, vanilla and salt together until soft. Add condenmilk slowly and beat untill mixture is very light.

Add confections sugar (versiersuiker) cup by cup. dust your work surface with the extra cup of confection sugar

Turn the fondant mixture out into the work surface and work the powdered sugar in with hands.

Wrap fondant mixture in plastic wrap as airtight as possible and then store in a large ziplog bag or sealed container while working with smaller pieces of it.

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Natasha Viljoen

 FONDANT:

 800 g suiker

300 ml water

1/2 t cream of tartar

knippie sout

kleursel

 Kombineer die suiker, sout en water in n pan. Was die suiker kristalle van die kant af en maak toe vir 30; sekondes. Roer die cream of tartar by. Kook aanhoudend tot die sagte bal staduim bereik word. Verwyder van stoof. Roer bietjie kleursel by en gooi die fondant op n effense klam, koue vlak oppervlak uit en laat staan tot louwarm. Klop nou die mengsel met n hout lepel tot dit lig en roomerig is. Knie dit tot dit glad is. Rol uit tot op 10 mm . Maak n lap klam en gooi oor vir i uur. Maar glo jy kan dan solank jou blomme vorm.

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Nicolien van Schalkwyk
FONDANT-OF PLATIESE VERSIERSEL

1 eetlepel gelatien
4 eetlepels water
2 eetlepels wit plantvet
½ koppie gouestroop
1 teelepel helder geursel van jou keuse
7 koppies versiersuiker

Metode:
Smelt gelatien en water in dubbelkastrol, los al die gelatien op maar dit moet nie kook nie. Haal van stoof en voeg die vet by, roer tot gesmelt. Voeg geursel en stroop by en meng goed. Gooi versiersuiker in ‘n mengbak en voeg stroopmengsel by. Meng tot dik en styf soos modeleerklei. Strooi versiersuiker op tafel en smeer jou hande met plantvet. Knie die fondant op tafel totdat dit ‘n gladde tekstuur het. Draai goed toe in 2 lae sellofaan en hou in yskas tot benodig. Versiersel is genoeg om ‘n ronde 20cm koek te bedek en omranding te maak. – verdubbel resep as jy nog versierings moet maak.- kleur fondant met klein bietjie kleursel op ‘n slag, bv druk ‘n tandestokkie in kleusel en dan op die fondant.

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Colette Schultz

PETTINICE “PLASTIC ICING:

 1x 500 g wooden spoon margarine (my ouma het my geleer jy bak en versier altyd met wooden spoon);

1 kg versiersuiker 

So 20 – 40 ml water!

Dit… het ‘n spierwit kleur as jy dit nie kleur nie. Klits goed! Ek bere die oortolliges altyd in die yskas en as ek dit weer wil gebruik, haal ek dit so ‘n halwe dag voor die tyd uit die yskas sodat dit weer kamer temp kan word (klits dit dan sommer weer goed).

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