How to make BLACK MARSHMALLOW FONDANT perfectly. Homemade Black Marshmallow Fondant Recipe



How to Make True Black Marshmallow Fondant

Ingredients

  • 6 oz. of semi sweet chocolate chips (white for light colors, milk choc. for dark) (about half of a bag)
  • 1 16 oz. bag of mini marshmallows
  • 3 tbsp. of light corn syrup
  • 3 tbsp. water
  • 1 1lb. bag of powdered sugar + 1-2 cups
  • Gel black (or other dark) food coloring and paste
  • Butter or butter substitute

Steps

  1. Stir mixture, and microwave for another minute.
  2. Take the marshmallow mixture out of the microwave.
  3. Stir again, scraping the sides with a scraper.Careful: the marshmallow mixture is hot!
  4. Add the chocolate chips, and stir until the chips are completely melted.
  5. Add the corn syrup and stir again, this time with a butter knife, until all of the syrup is incorporated.
  6. Stir with the knife until the mixture is thick.
  7. Grease your hands liberally with butter or butter substitute and add the rest of the powdered sugar to the bowl.

Community Q&A

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  • Question
    Does fondant cake not need to be baked or anything?
    wikiHow Contributor
    Community Answer
    Before applying fondant to a cake, remember to bake the cake and let it cool on a cooling rack until completely cooled.
    Thanks!
  • Question
    What is earth balance?
    wikiHow Contributor
    Community Answer
    It is a dairy free butter substitute. If you can have dairy, feel free to use butter instead.
    Thanks!
  • Question
    Can this be frozen? How long will it stay in the fridge?
    wikiHow Contributor
    Community Answer
    Yes, it can be frozen. In the fridge it will probably last a week or so.
    Thanks!
  • Question
    Can we put fondant cake outside for 4 hours?
    wikiHow Contributor
    Community Answer
    The first thing you can expect with normal fondant is that it will slide down the sides of your cake and all your figures will wilt! One thing I usually do is add a little more powdered sugar. Another is to add about 1 tsp of CMC for every pound of fondant. The third thing I do is to work a little more shortening into the fondant than the recipe calls for (or 1-2 tablespoons of shortening per pound of fondant, if the recipe doesn't call for any or if you're using ready-made fondant). In conclusion, if outside is cold, don't worry about it; if it is hot outside then work fast, or it will melt or wilt.
    Thanks!
Unanswered Questions
  • After making this fondant it tears whenever I roll it out. Did I add too much powder sugar?
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  • Depending on the humidity in your area it might take a little more powdered sugar, or even a little less to get the consistency of fondant.
  • Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.





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Date: 29.11.2018, 22:55 / Views: 85344