Homemade Fondant that Tastes like Buttercream

• porsi: 1 serving
• waktu aktif: 10 minutes
• total waktu: 1 hour 50 minutes

Bahan-bahan

up to 1/4 cup vegetable shortening, used for kneading the dough

2 tablespoons unsalted butter, used for greasing the bowl for melting marshmallows in

8 cups (400 grams) mini marshmallows, very loosely packed

2 1/2 teaspoons clear gluten free vanilla extract

2 1/2 teaspoon clear butter flavoured extract

1/2 teaspoon salt

2-3 tablespoons water

1 tablespoon white corn syrup (helps with pliability)

1 kg (2.2 lbs) confectioners' sugar, sifted (plus more for kneading)

Petunjuk

Grease the inside of a large microwave safe bowl with butter

Place marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl.

Microwave on high for 60 seconds. Stir. If marshmallows are completely melted, you are ready to proceed, if not, return to microwave in 30 second intervals until completely melted.

Stir in corn syrup.

Fit a stand mixer with the dough hook and pour in the confectioners' sugar.

Carefully add the melted marshmallow mixture to the bowl with the confectioners' sugar. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until most of the sugar is blended in.

Turn the fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead the fondant until smooth and pliable. Coat hands with vegetable shortening if the fondant is too sticky, and continue adding confectioners' sugar until you have a smooth dough.

Wrap tightly in plastic wrap followed by a zipper seal bag. Let dough rest for at least an hour before using it.

If the fondant has become too stiff to work with, you can soften it by microwaving it for 10-15 seconds, then rub your hands with vegetable shortening and knead until pliable again.

The fondant can be made up to 2 weeks in advance, as long as it it wrapped and sealed properly, to prevent drying out.