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How to make fondant. Sift the powdered sugar and set aside in a large bowl. Place vegetable shortening in a stand mixer bowl. Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon. Place marshmallows back into microwave and heat for another 30 seconds (or on stove top).
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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.
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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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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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5 cups powdered sugar. 1/2 cup powdered sugar (for kneading) ½ teaspoon salt. 4 tablespoons butter (or veg shortening) Dry ingredients - Place 5 cups of powdered sugar in the bowl of a stand mixer with the dough hook attachment. Add the meringue powder and salt. Stir to combine.
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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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Basic Homemade Fondant Recipe
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:
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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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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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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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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
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Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
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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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So here is the sag test - 30g (1.06 ounces) of each fondant was rolled to 10cm (3.94 inches) long and then made into a rainbow shape and placed at a set distance apart on a cake board. The fondant was checked 24hours later and for those of you using fondant for modeling - two weeks later.
