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Wicked Good Cupcake Toppers

Updated: Oct 27, 2021

Using our Wicked Witch springerle mold and Marshmallow Fondant Recipe


Marshmallow Fondant Recipe

Ingredients


1 package (16 ounces) white mini marshmallows

2-5 tablespoons water

2 pounds (about 8 cups) sifted powdered sugar (confectioners' sugar)

1/2 cup solid vegetable shortening

Icing colors (optional)



Instructions

Place marshmallows and 2 tablespoons of water in microwave-safe bowl.


Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).


Place 3/4 of the powdered sugar on top of the melted marshmallow mixture. Fold the sugar into marshmallow mixture. Flavoring can be added at this point if desired.


Place vegetable shortening in an easily accessed bowl so you can reach into it with fingers as you are working.


Lightly grease hands and counter to keep the mixture from sticking to your fingers; turn marshmallow mixture onto counter.


Knead Fondant dough. Continue kneading, adding additional powdered sugar.


Tip: The dough is too dry if it tears easily. Add water, 1/2 tablespoon at-a-time and knead until dough becomes a cohesive elastic ball and stretches without tearing. Knead approximately 8 minutes.


If dough is too moist, add powdered sugar.


To color (optional): If you need to color the entire batch, add a little gel or paste food color or food coloring to the mixture. For smaller amounts, add gel or paste food coloring to portions as needed.

For best results, allow fondant to sit, double-wrapped, overnight, allowing fondant to relax. Coat dough with a thin layer of solid vegetable shortening, wrap in plastic wrap, and place in a resealable bag. Squeeze air out of bag.


To purchase 6554 Witch springerle mold: https://www.springerlecookiemold.com/product-page/halloween-witch-on-a-broom-springerle-cookie-mold-by-anis-paradies-06554


© Copyright 2021 Gingerhaus, LLC, All rights reserved.

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