tart with the marshmallow fondant! The homemade kind is so easy to make
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.
he top of the melted marshmallow mix.
Now grease your
minutes. Fold into the marshmallow mixture.
Stir confectioners' sugar
stirring in between until the marshmallow is melted. Usually a total
do not dry) and pour fondant on as soon as it
Place the marshmallows and the water in a large microwavable bowl.
Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
Add 3/4 of the icing sugar to the bowl.
coat hands in the Crisco and kneed the icing sugar into the marshmallow.
Kneed until the fondant is the desired consistency.
You can now tint the fondant the desired color and use to cover cakes.
f the doll with fondant.
Blend the fondant into the rest
4-inch circle of pink fondant.
Enhance the folds at
nd continue kneading until the fondant is smooth and no longer
nsure all is incorporated.
Fondant will be very sticky and
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
re ready to roll the fondant out, lightly grease your pastry
ugar in bowl and mix. Fondant will be very thick and
hite vanilla frosting. Place 1 marshmallow half, cut-side up, in
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
br>To make the lemon fondant, bring a small saucepan of
plenda(R) and vanilla (and marshmallow flavored oil if using.).