Kitchen Aid Marshmallow Rolled Fondant Recipe?!


Question:

Kitchen Aid Marshmallow Rolled Fondant Recipe?

I've enrolled in the Wilton's Course 3 cake decorating course and we're supposed to bring a batch of rolled fondant to the first class. I COULD buy the Wilton's rolled fondant, but I've heard that it doesn't taste that great. One of the Wilton's instructors told me that homemade marshmallow rolled fondant tastes much better. My question is, does anyone have a good recipe for marshmallow rolled fondant that I can make in my Kitchen Aid mixer? Detailed instructions would be very appreciated!


Answers:
I took the wilton course and tried their fondant and you're right it doesn't taste very good. I got a recipe for fondant that I just used and it was very good. If you don't want this recipe go to cakecentral.com. It's free to sign up and they have a bunch of recipe's and I know they have the marshmallow rolled fondant. if this is just for the class and practice you might be better buying a box of wilton's (about $7 to 8 dollars). That way you get familiar with the consistency and how the fondant should roll and feel.
Here is the recipe I used:
1/2 cup milk
3 packs of gelatin, which equals 6 tsp
1 cup of corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla
dash of salt
3-4 lbs of powdered sugar(sifted)
Combine milk and gelatin and allow to firm up
cook over double boiler until gelatin is dissolved
add remaining ingredients, except sugar, and cook until butter is melted
cool to lukewarm, stirring occasionally so it doens't skin over
strain into mixer with 2 lbs of suagr
mix slowly until combined
use dough hook and add several more cups of suagr.
mix on low till combined
continue to add sugar until it holds its shape on hook
turn onto powdered sugar surface and knead
wrap in oiled plastic wrap and put into a ziplock bag
let stand for 24 hours before using
Coat your hands, surface and rolling pin with crisco when rolling out.
if it seems to dry add a little bit of water and if too sticky, some powerded sugar.
It's better to have it too soft and have to add sugar than too dry and have to add water.
It takes some fooling around with it but it's not really that hard to do. Mine worked out fine the first time I made it, which was just 4 weeks ago.
I only made 1/2 batch and that was more than enough for
2 8" cakes.

Source(s):
cake central
renaejrk
experience




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