Eric Frein in Custody

Cupcake Tier with Homemade Fondant Icing

We visit Lisa Deimer of Kitchen Chemistry in Stroudsburg, PA. Fondant icing gives a professional look to baked goods, so instead of investing time and money in fondant, you can make your own at home, using marshmallows.  See how to make “homemade” fondant that tastes oh so good.

 

1 pound bag of marshmallows
2 tablespoons shortening
2 teaspoons flavoring of your choice (optional)
2 tapblespoons water
2 pound bag confectioner’s sugar

Coat a large microwavable bowl with shortening.
Coat large mixing spoon with shortening

Place marshmallows in bowl and microwave 1 minute.
Stir with coated spoon. If marhmallows are not melted,
microwave again for 10 SECONDS. Stir again. repeat if necessary.
Add 6 cups of the sugar, water, flavoring and remaining shortening.
Blend well by hand (don’t use your heavy duty mixer)

Sprinkle 1/2 cup of confectioner’s suger on work surface and begin to kneed your fondant.
Use sugar as necessary – but dough should be soft, but smooth.
NOTE: If you add too much sugar at this point, the fondant will be as hard as a brick when it cools.

When smooth – cover with plastic wrap and place in a freezer bag for storage. Use as necessary.

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