Thursday, June 9, 2011

Marshmallow Fondant and Late Night Silliness

Starting to WORK work has definitely cut a chunk out of StumbleUpon and Facebook time!  Yikes.  I may actually go into withdrawl (<- that's a Southern withdrawal) in another few days if I don't have some decent set-down-in-front-of-the-computer time.  Perhaps I can sweet talk my employers into letting me use the restaurant computer in their office to feed the addiction?  Nnnnaw.  Best just to get on over it, right?  Right!  It's silly to be dependent upon something that can't reciprocate dependency, isn't it?   No good - no matter which way the situation is looked at.

I have to share with you a funny thing said at church when we were cleaning up after the Family Dinner this past Sunday.  The pastor was whistling "Come Thou Fount of Every Blessing."  It was the Hymn of Response i.e. closing hymn to the service and kind of has a way of getting stuck in your head if you're a church going hymn singing sort of person (if you're not, that's strictly between you and the Almighty).  I had been humming it and he was whistling it.  Mama and Mrs. Sally were covering the food on the table to be transported home.  Mrs. Sally starts trying to remember some phrase her mama used to say about a whistling girl.  Well!  Don't you know?   Mama knew exactly what it was.  She said she hadn't thought of it in years, but her grandmother used to say it too:  A whistling girl and a crowing hen are both two things with no good end.  I lol'd a lot!  The preacher was amused, too.  Mama said her grandmother used to kill the odd hens that tried to crow;  they were unnatural and evil.  She also said they always ate them.  Hmmmmm... I think somebody's grandmother was henophobic!

The fondant.  Marshmallow fondant.  I'm so distracted right now.  You can add any sort of flavoring you'd like in whatever quantities and concentrations after the marshmallows are melted.  Or that seems like the logical place to add it.  This marshmallow fondant tastes much better than the store bought packages and I don't use a flavoring in it.  I wouldn't even hazard a guess as to how much to use, although I think 1/2 teaspoon or 1 teaspoon might be sufficient.

You'll need a bag of marshmallows.  Miniature marshmallows work just fine, too.  I had these on the rack.  I didn't count how many were in here to start.  It's roughly 3/4 of a bag of marshmallows.  It's not rocket science.  Confectioner's sugar, you'll need that too.  The only difficult thing in the making of this stuff is kneading the confectioner's sugar in when it won't stir in any more.
There's my big Pampered Chef measuring/mixing bowl.  Oh.  And two tablespoons of water!

Put the marshmallows in the microwave safe bowl and pour the water over them, stirring to coat the marshmallows.
Oh yeahhhh... I also have TWO plastic bags there.  The one thing you'll want to pay extra attention to is the storing of your fondant.  Air, moisture, and heat are its worst enemies.  I always double bag the fondant to take care of the first two items on the fondant hit list after it's made.

Microwave on high setting, set for 2 and a half minutes.

Stir halfway through.  The marshmallows will still be a little lumpy.

OOoooooo... I love cobalt glass.  I found this lemon juicer with measuring cup at First Monday Trade Day and Flea Market in Ripley, Mississippi years and years ago.  That's where my watch stays, Monday thru Saturday.  I only wear it on Sundays.  Go figure!

DING!  It should look like this.
That glass cutting board/heat pad has been there ever since day one of living here.  I don't know what I'd do without it to set the hot things on coming out of the microwave RIGHT there. They're not pricey at all and work a charm saving the counter top.

Add a good half a bag of confectioner's sugar to the melted marshmallows.  I might mention that was a TWO pound bag of confectioner's sugar.  At first it's easy to stir in, becoming more and more resistant until it gets downright belligerent to deal with.  This is while it's still stir-able.
Quicker than you're willing to admit you're not prepared to, this goes to the counter to have more sugar kneaded in until it's the fondant consistency.
It's late in the evening at this point in the process.  If you go back up to the watch photo, you'll see it was 11:20 then, and this is another ten minutes or so later.  I amused myself trying to take that photo with melted marshmallow goop all over both hands.

GGGgggrrrrrrrrr!!!!  Did I scare you with that hand?  No?  I scared myself for sure! 

There was no way to photograph the process of continually adding and turning and kneading the constantly-firming-up fondant without wasting a bunch of it by sloughing it off and washing my hands. 

I didn't measure anything to start with but if you needed measurements on the sugar I would say I used five cups total in the making of the fondant, based on what was left (which I didn't measure either {like I said, it's not rocket science - trust your judgment on it and if that's no good, readjust and do over}).

This is what the fondant will look like. 

I double bag mine and leave it out.  If it's going to be a while (like weeks) before use, pop it in the refrigerator.   Tadadaaaaaaaa! 

Those ingredients again were:
Confectioner's sugar
2 Tablespoons water

Y'all have fun with this.  And thanks for not paying me any mind when the hour is late (or is that early), silliness sets in and bed time is yet to come.  I appreciate it!


  1. I am such a "sugar-holic" that I am easily distracted when reading your posts by the glorious frosting in the background. YYYYYUUUUUMMMMM!

  2. Thats too funny! Mrs. Martha Mckay just quoted that little ditty to me the other day. I was whistling (yes, the closing hymn)while sweeping up after (yes) fellowship dinner.Weird!