Marshmallow fondant is a popular icing for desserts, made from marshmallows, powdered sugar, water, and corn syrup. It can be rolled or poured onto desserts and can be colored. It is commonly used for wedding cakes and should be refrigerated when storing.
Fondant, or sugarpaste, is a type of icing that can serve as a topping or filling for desserts. There are two main varieties of fondant: poured fondant and rolled fondant. The main components of the fudge – sugar, water and corn syrup – take on different textures depending on the methods of cooking, boiling and the ingredients added. While poured fondant has a creamy texture, rolled fondant possesses a dough-like feel. Marshmallow fudge is typically a subtype of rolled fudge that contains marshmallows as the primary additive.
The components of a marshmallow fudge are relatively simple. Aside from the marshmallows, the fudge might just need powdered sugar, water, and maybe corn syrup. Mixing these substances together as they are heated creates the thick, sticky base. Once the dough is created, sugar is typically added on top of the dough. Most frostings use confectioners’ sugar, which is powdered sugar made of extra-fine particles. Cooking oil will usually be needed for the final step of the fondant-making process: kneading the mixture.
Because making marshmallows requires combining sugar, water, and corn syrup, the products are the ideal foundation for fudge. These sweets are held together and get much of their chewy, spongy texture from a product called gelatin. They are typically shaped into small, often bite-sized pieces, with commercial marshmallow packs containing many such pieces.
Marshmallow fondant is a popular topping for sweet desserts. The substance has found a kind of fortress in the creation of white wedding cakes. Although the icing itself is white, food coloring can be added. Because cake preparation can take place several days or even weeks after making the fondant, the fondant mix should be double-wrapped and refrigerated when storing.
Marshmallow fondant is usually rolled onto a counter and kneaded before a cook applies it to a baked dessert. Cornstarch or oil can be placed on the counter surface to prevent the fondant from sticking, and a preliminary layer of regular cake frosting can be added to the cake in advance. Cooks cut a rolled fondant base into precise shapes and lengths, depending on the size of the dessert it will cover. Once these measurements are established, the fondant is rolled onto a rolling pin and then unrolled atop the dessert. Excessive glaze is removed from the sides with a knife.
While rolled fondant is commonplace for pastry coatings, other methods of applying marshmallow fondant can also be used. As mentioned above, pourable fondant can be placed on top of or inside desserts. It is glossier and has a creamier texture than rolled fondant. Some cake sculptors also paint fondant onto sweet surfaces. Additionally, the rolled fondant pieces can be cut and sculpted to form decorations such as ribbons and flowers.
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