Quick question on making marshmallow fondant

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dawnnys

Well-known member
I'm going to try and make the fondant described above (oof the page already?) and I was wondering why it said to use Crisco instead of butter. Probably something to do with the melting point and stabillity, but I don't have any and never use it.

Would there be a problem using butter instead? I can't imagine it would make a differrent in the taste.

Thanks.

 
Not sure about the science of it, but I will guess the fat from the butter will melt??? And, the

color might be funky. You can color the crisco one quite easily, but not sure how butter takes on coloring...If it works, please post!!!

 
Since I'm making the ghosts, I won't

need coloring, and I don't think the color of the butter should make much difference. I'll try and let y'all know! Thanks.

 
It worked great!! I used

Promise, what is what I had on hand. 'Didn't feel like going out and getting a $4 can of Crisco for what I needed - about a tablespoon.

It worked fine. I really didn't even notice any color at all. The only problem I had was when a fly took direct aim at the melted marshmallow mixture as I poured it out over the powdered sugar. Luckily, he landed on the edge, so I just threw that little bit away ;o)

When I began kneading, I didn't think it would ever "come together" but after about 5 minutes, it did. I didn't need to add anymore of anything, and in fact I had some powdered sugar left over on my work surface. I guess the marshmallow just "took what it needed" and as it cooled it became a little more solid too. I didn't think those gooey strands would ever turn themselves into a ball!

I'll take a picture of my final product once I make the cupcakes. Thanks! It gave me an idea for my next frosting too... melted marshmallows look exactly like boiled frosting. 'Next time!

 
I just made another batch - not sure why

this one was so hard to get to the kneading point, but it took forever. Haven't quite figured out the sugar/fat/marshmallow ratios I guess. I do know that I got this batch a little too hot, though.

 
Okay, made the cupcakes tonight

If you're making these, be sure and cut the fondant in a diameter that completely covers the cupcake top. My cookie cutter was a little small, which would've been ok if I had covered the cupcakes completely beforehand, but I didn't. I only frosted the centers, enough to plop a gumdrop on the top. So, either frost completely or allow about a 4- inch diameter of fondant. It doesn't look too bad, though, they just have random green goo oozing from their bodies in different spots.

With all of this, the most difficult part was cutting out the eyes! I ended up dredging them out with an apple peeler, which actually worked pretty good because the excess that it made ended up being the guys' forheads, which made them look more realistic. Well, as realistic as ghosts can be!! Also, the fondant is easily repaired to fix the holes if they are uneven (they were) or if it tears (it did).

Luckily, these are probably going to sell for 50 cents at tomorrow's bake sale instead of the $2.50 that Wheatberry's charges for them!! lol

Next time, naked brownies from a mix ;o)

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/ghostcupcakes10-08.jpg

 
p.s. Make a sign "Boo-tiful Cupcakes $1" (or whatever price you want to charge).

"Boo-tiful cupcakes $1...hauntingly delicious!"

 
Heheh - thanks. Yes, they suggested $1 each, so we settled on 75 cents and we

could bring it down if they weren't "moving". When I left (3 hours later) only 5 had been sold. Discouraging to say the least. Or maybe I should say " Boooo Hooo!"


I know you never get what it costs you in time and supplies at these types of things, and you do it so other people will get some enjoyment out of them instead. 'Guess that wasn't the case either.

Like Martha Stewart said about pies - if they don't sell at $5, raise the price to $15 and they will fly off the shelf. Maybe .75 WAS too low!

Now I'm gonna go eat worms - which were also a part of the goodies ;o) At lease *I* had fun making them, and I have a few left over for the kids. And now I know how to make fondant, and have a wad big enough to make some more of these for a Halloween party later this week.

 
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