Recipe #9 Rolled Fondant

Fondant icing, also commonly referred to simply as fondant, is an edible icing used to decorate or sculpt cakes and pastries. The word, in French, means "melting”. 

Rolled Fondant is the fondant used for decorating wedding cakes. Nowadays fondant is gaining popularity because of its versatility to mould it in whatever shape you like and make it look beautiful

This recipe is absolutely yummy and does not taste like those over sweet sugar fondants you get in the market!!

Makes: Enough for covering a 1 kg cake

Ingredients

2 ½ cups of white marshmallows (mini- if mini not available then tear the large ones into small pieces)

1 tblsp of water

3 ½ cups of sifted icing (confectioner’s) sugar

1 tsp vanilla essence/ extract

½ tsp of lemon juice/ lemon extract

1 tblsp of corn syrup

¼ cup vegetable oil/shortening/unsalted butter

Method

-Take a microwave proof bowl; grease it generously with vegetable oil/shortening/unsalted butter. Add the marshmallows. Heat it for 30 seconds in the microwave, remove it from the microwave and stir it well with a spatula and put it back in the microwave for 30 seconds or until completely melted

-To the microwave bowl, add vanilla essence, lemon juice/ extract, corn syrup (corn syrup helps in giving the required elasticity), using a spatula incorporate it well with the marshmallows

-Take a large stainless steel bowl; grease the bowl and your right hand generously with vegetable oil/shortening/unsalted butter. Add 2 cups of icing sugar and marshmallow mixture. Now knead it well until all the sugar is incorporated. If the fondant is sticky then add more sugar and knead it till a point where you stretch the fondant 20 cms and it does not tear.

-Wrap it in cling film for 10 mins before using and keep it outside at room temperature. You can store it for 9 months if wrapped in cling film and an air tight container, you just need to knead it again with some corn flour and 2 tsp of water to bring it back to the soft and stretchy consistency

Happy Baking!!