A Fast Way to Make Fondant With Ingredients From Home

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Making fondant shouldn't take all day, so long as you have the right ingredients and recipe. Learn about a fast way to make fondant with ingredients you find at home with help from the Chief Confectionery Officer of LadyFortunes.com in this free video clip.

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Video Transcript

Hi, I'm Daria Artem, Chief Confectionery Officer of ladyfortunes.com. I'm here to show you how to make your very own fondant from ingredients you find at home. Well, we're going to go ahead and start with marshmallows, and we are a Kosher facility, our bakery is Kosher, so we use a brand of marshmallow called Elyon marshmallows. They're pretty much the same as regular marshmallows or they're made with you know, fish gelatin instead of the regular gelatin that's not Kosher certified. So, we'll just go ahead and start with, we start with one pound of marshmallows. So, you need to get like a 16-ounce bag. And what we're going to do is we're going to put it into a microwavable bowl and we're going to go ahead and add to that, we're going to add about three tablespoons of butter. Now, you can leave the butter out. A lot of bakers leave the butter out. I prefer the butter in my fondant because it gives it more of a butter creamy taste. I like the butter in there; but, again, you can leave the butter out of your fondant if you prefer. We're also going to go ahead and add three tablespoons of water and we're going to add three tablespoons of corn syrup. And I just use the regular high fructose corn syrup that you can buy in the supermarket. You most likely have something like that in your pantry. What I do is I usually take some of the marshmallows and I put them into that cup and I just get everything out of there, get all that good stuff. Okay. I'm going to give it a little bit of a mix here, just going to get it, you know, get it incorporated into your marshmallows. This is so easy and what we're going to do is we're going to put it into our microwave and we're going to go ahead and cook it on regular heat for about one minute and 20 seconds. While that is melting, we've already pre-measured here about two pounds of confectionery sugar. You need to use confectionery sugar; do not use fondant sugar or granulated sugar or turbinado sugar, or any other kind of sugar because it won't work. So, we've got this going over here; I've also got my KitchenAid set up. You, if you don't have a KitchenAid at home, you can use a hand mixer with a like a, like a hook attachment. And here we go. We've got our delicious marshmallows right here and we're just going to go ahead and mix them around a little bit. Okay. Now, we're going to go ahead and grab our bowl. So, we're going to go ahead and fit our KitchenAid with our hook attachment. Okay. And we're going to go ahead and take our marshmallow mixture and we're just going to spoon it right out and see it comes out easily. That's the addition to the butter too, the butter really helps make the marshmallow just slide out, just like that. Now, what we're going to do is we're going to go ahead and add our sugar and I like to add maybe about a half at a time. Just stir it a little bit, just to try to get it incorporated. So, you can see it's already forming like a, a dough. And what we're going to do is we're going to is you, you, you could knead this out by hand. You don't necessarily need to use a mixer. I prefer using the mixer. Alright. So, we've got this in our mixer. I'm going to lift this up and you're going to start it off really slowly. You don't want all that sugar to just you know, pop out at you. I've got a spoon here and I can just move this down and we're just going to mix it until it forms like a nice dough. I like to put the mixer on to maybe a four. You can see all of that, all of that sugar dust. Okay. So, we're going to go ahead and adjust that. Now, I like to put on gloves when I'm working with the fondant because the gloves are you know, latex-free. They're going to go ahead and make it less sticky and less of a mess to clean up later on. You don't have to run and wash your sticky hands. Alright. Now, you always want to go ahead and work with sugar. You put sugar, confectionery sugar again on your hands, on your work surface. Okay. I'm going to go ahead and take this off of the hook and okay. Take this big glob of delicious fondant. And we're going to put it right here on our work surface. I'm going to go ahead and just put some more sugar on it. And we're just going to go ahead and start kneading it and oh my goodness, this is feel fun. You take out a lot of aggression on fondant or dough or anything. You know, you have a bad day at work or you just got something going on, this is really a great way to relieve stress. You just go ahead and punch it. "Ki-yah! So, we've been kneading this for a little bit here and now we've got this beautiful, just wonderful, pliable ball of your very own fondant. You can go ahead and put it this on a Saran wrap and put it through in a ref, refrigerator for up to six months. And there it is already to roll out and do whatever else you want to do with it. For more ideas on fondant and how to make fondant and decorate with fondant, please go to www.ladyfortunes.com; that's lady fortunes with an s dot com.


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