Рецепт Marshmallow Fondant
I posted this picture on my Facebook wall and dredged up many people’s memories of their high school biology classes. Understandably (says this biologist), many people don’t have the fondest memories of the course. Boring. Irrelevant to life. Hard. All of these things can be applied to high school biology.
But you guys are doing well! Tons of people recognized the famous endoplasmic reticulum and golgi apparatus. And while having my students remember these organelles 10 years down the road is not my goal for my own students, it sure made me happy to see how much everyone remembered!
I made these cakes for two of my six classes that took a state biology exam. The cakes sort of encompassed the entire year. They required patience, time, research, creativity, and a little massaging. In true annoying biology teacher fashion, I did make students identify the part of the cell as well as its job before they could have a piece.
This fondant is easy to work with and tastes much better than what you might find in the caking section of your local craft store. It rolls out nice and thinly without tearing and takes color well.
Homemade Marshmallow Fondant (from Cake Central via Annie’s Eats)
Ingredients
- Shortening, for greasing dishes and utensils
- 15 oz. miniature marshmallows
- 2 tbsp. water
- 2 tsp. lemon juice
- 2 tsp. light corn syrup
- 1 tsp. clear vanilla extract
- ½ tsp. lemon or almond extract
- ½ tsp. salt
- 7-8 cups confectioners’ sugar
- gel food coloring
Instructions
With the shortening, grease the inside of a microwave-safe bowl and stand mixer bowl with a thin but thorough layer of shortening. Grease a silicone spatula and the hook attachment for the mixer.
In the microwave safe bowl, combine the marshmallows and water. Microwave the mixture in 30 second intervals, stirring in between, until the mixture is melted and somewhat soupy, about two minutes total.
When the mixture is melted, stir in the lemon juice, corn syrup, extracts, and salt.
Place 6 cups of confectioners’ sugar in the stand mixer bowl and form a well in the center. Pour the marshmallow mixture into the well and knead on low speed with the dough hook until the sugar is mostly incorporated.
When the mixture begins to stick to the bowl, add an additional 1 cup confectioners’ sugar and continue kneading.
At this point additional sugar may or may not be needed depending on the environmental humidity or how you measure the sugar. The final consistency of the fondant should be totally smooth, but thick and not too tacky, similar to modeling clay. If the mixture becomes too much for the stand mixer, transfer the fondant to a greased work surface and continue to knead with greased hands until the desired consistency is achieved.
Form the fondant into a smooth ball, coat lightly with shortening, and wrap tightly in a double layer of plastic wrap. Place in an airtight bag, press out all excess air, and seal. Let rest at least 3-4 hours or overnight before using.
Add gel food coloring in small amounts, kneading thoroughly between additions, to reach desired color.