Marshmallow – gelatin – fondant

Ingredients for 1 servings:

• 1 pack of gelatin, ground
• 6 tbsp water
• 120 ml syrup (glucose syrup)
• ½ tsp citric acid
• 1 tsp glycerin
• 1 pinch of salt
• 10 marshmallows
• 1 tbsp water
• 1 kg powdered sugar, sieved, maybe a little more
• flavoring, to taste
• Coconut oil, soft

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Soak the gelatin in 6 tablespoons of water. Then melt it in a saucepan over low heat. Add the glucose syrup, glycerin, citric acid, salt, and flavoring and heat through (vanilla flavoring works well, or bitter almond for a light marzipan flavor). Moisten 10 marshmallows with 1-2 tablespoons of water and melt in the microwave. Use low power and only for a few seconds each time. Repeat until the marshmallows are soft. Be careful! They will be large at first, but they will hold their shape and will still be hot and soft. Sift half of the powdered sugar into a greased bowl and pour the warm marshmallow mixture and gelatin mixture into the center. Stir in the powdered sugar with a well-greased wooden spoon. Now sift the remaining powdered sugar onto the greased work surface, pour the mixture onto it, and knead in the powdered sugar with well-greased hands. Work one parcel at a time, kneading in enough powdered sugar until the mixture is still smooth but no longer (or barely) sticky. Double-wrap in plastic wrap and leave in an airtight container for 24 hours. Knead thoroughly again before rolling out. This fondant can be easily colored with paste colors without becoming crumbly or cracked. It tastes good, and thanks to the added citric acid, it’s not quite as sweet as MMF. This recipe comes from Tascha, whom I sincerely thank for allowing me to post it here!