A simple fondant recipe will help you create yummy desserts with your youngster.
When you’ve got a little chef wannabee in the kitchen, give him something sweet to make that will thrill and excite him. All the serious baking chefs have mastered fondant -- why not let your youngster give it a try, too? Try a kid-friendly recipe that is simple to make, yet delivers top-notch cake-decorating results. After making a sweetly simply fondant recipe, you and your toddler or preschooler can get to work rolling out the fondant dough.
1Open the bag of white marshmallows and place them into the top of the double boiler. Measure the water and sprinkle it evenly over the marshmallows. Fill the bottom of the double boiler with about 2 inches of water and place the top of the double boiler over the bottom piece.
2Place the double boiler onto the stovetop and set the heat to medium. Stir the marshmallows with the plastic spatula to help them melt with the heat. Keep heating and stirring until the marshmallows melt completely and they are smooth. Remove the double boiler from the heat.
3Add about half of the powdered sugar to the melted marshmallows and stir well. Add whichever flavored extract you want to use to flavor the fondant. Stir well until you incorporate all of the powdered sugar into the marshmallows.
4Coat the counter and your hands liberally with cooking oil to prevent sticking. Turn the fondant out onto the counter and start kneading. As you knead, work in the rest of the powdered sugar. Let your little one help with this kneading -- it’s probably something he’d enjoy. Add more cooking oil to your hands, as necessary, to keep the fondant from sticking. If you have trouble kneading the fondant because it’s not stretchy enough, add another tablespoon or two of water. The ideal consistency will be smooth and stretchy. Keep kneading for eight to 10 minutes.
5Squeeze out gel paste dye to color the fondant, working it in well to distribute it evenly. The gel squeezes out easily -- the more you use, the darker the color. Start with just a smidgen on the fondant. If you want a darker color, add more gel paste dye and knead it in.
6Work the fondant into a smooth ball and coat it generously with cooking oil to prevent it from sticking. Wrap the fondant up in plastic wrap and stick it into a large plastic food storage bag. Chill the fondant for at least eight hours in the refrigerator.
7Roll out the fondant with the rolling pin until it’s about 1/8-inch thick. Now it’s ready to transfer over a cake to decorate.
- As you’re working to melt the marshmallows on the stovetop, keep your little one away to prevent burns. As soon as the fondant becomes cool enough to knead in the rest of the powdered sugar, get him busy helping with the fondant-making process.
EditThings You'll Need
- 16-ounce package white marshmallows
- 2 tablespoons cool water
- Double boiler
- Plastic spatula
- 2 lbs. powdered sugar
- 1 teaspoon vanilla, peppermint or almond extract
- Cooking oil
- Gel paste dye (any color)
- Plastic wrap
- Rolling pin