Tuesday, July 5, 2011

Yummy Fondant = Cute, Easy Sugar Cookie Icing

The cookies I made for this weekend were an absolute hit! I have begged my friend to start a blog of her own. She is the best story teller and the cutest mom; she is the biggest fan to her baseball playing boys and pink sippy cup carrying two year old and she comes in each morning with the cutest stories. We snuck away on Friday and went to Nell Hill’s to buy some new decorating trinkets (I will post these next – I love Nell Hill’s and am already daydreaming about our next visit!) Since she won’t blog though, I told her I would steal her glory and share the fondant recipe she had passed on to me.  So here it is.

Rolled Marshmallow Fondant

Source: Wilton Home: Recipes

This is softer than their standard fondant recipe with a very sweet taste that everyone loves.  Cut out marshmallow fondant with cookie cutters and add it to cookies while they are still warm for a different look. 

(I cut this recipe in half and was able to cover 36 sugar cookies!)

1 package (16 oz.) white mini marshmallows
2-5 T water
2 pounds (about 8 cups) sifted confectioners’ sugar (Powdered sugar…I know this isn’t something I should have to explain, but I had to ask – sorry, I’m a new wife who has always had Country Cookies available to her!)
½ cup solid vegetable shortening
Makes about 2 pounds marshmallow fondant. (…..or 36ish covered sugar cookies)

Place marshmallows and 2 T water in microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again.  Continue until melted (about 2 ½ minutes.)

Place ¾ of confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture.  Flavoring can be added at this point if desired.  (without flavoring your fondant will taste just like marshmallows which is just a-okay with me).

To color fondant: if you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioner’s sugar.  For smaller amounts of tinted fondant, add icing color to portions of fondant and knead until color is consistent, as needed.

Place solid vegetable shortening in easily accessible bowl so you can reach into it with fingers as you are working.  Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter.

Start kneading like you would dough.  Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick.  If the marshmallow fondant is tearing easily, it is too dry; add water (about ½ T at a time) kneading until the fondant forms a firm, smooth elastic ball that will stretch without tearing.  About 8 minutes.

It’s best to allow the fondant to sit, double-wrapped, overnight.  Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable plastic bag.  Squeeze out as much air as possible.  Fondant will keep well in refrigerator for several weeks. 

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out.  When ready to use, knead fondant until smooth.  Roll out fondant 1/8 in thick.

Ta Dah!

 Sugar cookies for Canda Day on Friday:

 A patient and cute helper:

 Turned into flower sugar cookies for the neighbors on Sunday:

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