Welcome to Gaia! ::

if you haven’t tried this before you should. Its a wonderful thing to put on top of a cake, all sweet and nummy and it makes it look good. At about the marshmallow melting strange you can add food coloring to dye it a certain color. It makes it look really really nice. And it is way better than the stuff you can buy.


Ingredients

225g of marshmallows
600g of powdered sugar (more or less)
9 ml of water (more or less)
Flavoring (vanilla, amaretto, orange essence, etc.)
Colouring



Utensils
* Glass bowl
* Spatula
* (Marble cutting board)
* Counter (work area)



Preparation

1. Empty the marshmallows into a glass bowl and add a little splash of the water (about a tablespoon).

2. Microwave the mixture until it’s melted completely, take the bowl out every 20-25 seconds and stir it around a little. All of them don’t have to be completely melted, because they will melt by just lying in the warm bowl with the rest.

3. Remove the bowl from the microwave and stir in about half of the powdered sugar.

4. Take about the remaining amount of powdered sugar and dump it on a very clean counter. It’s actually quite crucial that it’s clean – or you’ll get little bits of breadcrumbs and other whooble you don’t want in there.

5. Put your marshmallow mixture onto your powdered sugar pile and start kneading it together.

6. Add flavour and/or colour to your marshmallow mixture. The amount of colouring and flavouring really depends on the potency of it and what the desired final flavour is. If you’re adding colour it might be a good idea to work the dough on a marble board or another surface that wont be coloured by it. Glass, porcelain, stainless steel etc.

7. It’s important to keep your hands completely covered in powdered sugar, or else the dough will start sticking to your hands and it will be almost impossible to handle. Knead the rest of the powdered sugar in to the dough until you reach a point where you are certain that no more sugar can be incorporated. You may keep going and add some more water. The fondant is ready when you have a smooth, elastic ball that doesn’t break when stretched. If it does – add a little more water.