Storing Marshmallow Fondant
According to Toba Garrett, the origins of rolled fondant can be traced all the way back to the mid-1500s, however, it was only with the origins of European marshmallows in the mid-1700s when the icing and the treat were combined. Like most icings, fondant dries when it comes in to contact with air. While many bakers only buy fondant or make their own right before decorating with it, if there is excess fondant, the way it is stored is integral for its future use. Does this Spark an idea?
Instructions
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Roll the fondant in to a ball, ensuring there are no air bubbles contianed within it.
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Coat the entire ball of fondant, evenly, with a thin layer of shortening. This helps retain moisture.
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Wrap the ball in plastic wrap, ensuring no areas are left exposed to the air. Repeat this again if the plastic is not big enough or you wish to add extra covering.
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Place the wrapped ball in a sealable plastic bag. Push out all the air from the bag and seal it.
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Place the sealed fondant in the refrigerator and use it within a week.
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Tips & Warnings
Even while working with the fondant, keep it covered with plastic wrap while not molding it to ensure it does not dry out.
When using the stored fondant, if it feels hard, place it in the microwave for a few seconds at a time to warm it up until it is pliable.
References
- Photo Credit Jupiterimages/BananaStock/Getty Images
