Ingredients
Fondant
- 500 g marshmallows
- 1000 g pure icing sugar, use as required
- Food colouring, as desired
- 3 tablespoons cornflour
- Vegetable shortening, Copha - to rub on hands
- 2 tablespoons water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Marshmallows and water in TM bowl and set the time to 3 mins,50 degrees on Sp.1.
Add 500g icing sugar and set time to 1.30mins, locked lid position on Interval Speed.
Add another 400g icing sugar (approximately as you could use less). Set time to 30 seconds, locked lid position on Interval Speed.
Turn onto Thermomat and coat hands with shortening and knead lightly for a few seconds.
Add 2 tablespoons cornflour (one at a time) and work into the icing until it is pliable. At this stage you can add Colouring (any gel colour is best using a toothpick to get desired shade).
Cover prepared icing tightly into plastic wrap and then into another bag to seal out the air for storage.
Leave for at least 24 hours before using.
Fondant
Tip
Icing can be kept for months. If it goes hard, then microwave for 10-20 seconds.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi, I was just wondering if this could be used to cover cookies? All the references are for cakes and cupcakes, I'd like to make fondant cookies and wondered if I could use this, Thank you!
I'd like to give this a go as I bought some commercial fondant for cookie decorating and was actually disappointed with the product. I was going to make a full batch in advance and store to use as required, but wondering how successful it would be adding the colour later in small quantities of fondant? Also does it dry to a crisp shell that would be suitable for cookies?
arrna:I don't think it would work as it would end up an exremely stick gooy mess. Or you'd have to add heaps of cornflour which would taste awful and make the chocolate look very dull.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Is it possible to add melted chocolate to this, and if so - how much, when is the best time to add it and how?
Oops sorry, just saw the water goes in at the start.
Just wondering, at which stage is the water added?
So I tried this last night. Large caveat on the below, like all parents in a hurry, I didn't read the full receipe, so didn't do the cornflour bit or the leaving for 24 hours bit.
Some takeaways :
1 - It really does work, and creates something that smells great (I didn't taste it) and looks like fondant (at least at first).
2 - You can make half batches.
3 - I've finally found something that sticks to the Thermomat (maybe that cornflour is important!).
4 - Make it and use it, it becomes very difficult to use after the first run. Do not make this in advance, roll out and expect to lay it over the cake in an hours time. It will turn into a flat a hard marshmello that will neither shape well, smooth out and will crack all over the place.
First decorating fail I've had, there was lots of swearing.
So easy and worked perfectly. Thank you 😊
NeroNero:you can make this well in advance, it lasts in the cupboard wrapped in glad wrap and then in a zip lock bag for months!
I made well in advance (as I wanted to do a practice run, and it lasted to the actual bday party perfectly) I also rolled out and assembled the day before with no issue. It tasted 10x better than those store bought ones too!! Highly recommend, I’m using again for my other child’s bday in june too!
Hi there!
I would like to attempt to make icing for my son's birthday cake (am tempted to just go and buy the ready to roll icing though!) and came across this!
Can anybody please advise if this fondant, once made can be rolled out etc and used on a cake the day before or do you have to make it and then put on the cake ASAP?
Apologies if this is an obvious question but to a non baker, it isn't!!
Thank you so much.
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