Marshmallow Fondant Monkey Recipes

MARSHMALLOW FONDANT

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
• Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
• Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

MARSHMALLOW FONDANT ELEPHANTS

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
• For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
• For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
• Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
• Repeat with the remaining fondant to make 5 more elephants.
• Let the elephants dry, uncovered, overnight.

MARSHMALLOW FONDANT GIRAFFES

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Color three-quarters of the fondant deep yellow (6 or 7 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off an almond-size piece of the remaining fondant and color deep black (about 2 drops) working in additional confectioners' sugar if needed. Coloring the remaining fondant brown (3 to 4 drops) working in additional confectioners' sugar if needed.
• For the giraffe legs, head, neck and nose: Divide the yellow fondant into 6 pieces. Divide each piece in half. Roll half of the pieces into sets of long legs. Press each set together to join in a "v" shape and transfer to a parchment-lined baking. sheet. Pinch off 2 small pieces from each of the remaining pieces. Form each of the large pieces into an egg shape with a short, stubby neck for the head and neck. Make a squareish nose for each head from 1 of the small yellow pieces and attach with a little water. Stick the heads on to the legs.
• Roll the remaining small yellow pieces out to about 1/4-inch-thick with a greased rolling pin and cut out 2 ears for each giraffe with the tip of a 1/2-inch round pastry tip. Make ridges in the ears with the back of a paring knife and press one side together to make the ears pointy. Brush the top sides of the heads with a little water and attach the ears, pressing slightly to adhere.
• Pinch off 12 tiny pieces of black fondant and roll into balls. Press the balls onto the giraffes on top of the nose for eyes. Roll the remaining black fondant out to about ¼-inch thick and cut out 12 foot pads with the 1/4-inch pastry tip. Press slightly to make larger and attach to the bottom of the feet, brushing with a little water if necessary.
• Press 6 small squares of brown to cover the tips of the noses and mark long nostrils. Pinch 12 tiny pieces from the brown and roll to make stubby antlers. Press on the tops of the heads, in between the ears.
• Roll the remaining brown fondant to about 1/4-inch-thick with a greased rolling pin (in a few pieces if it is sticky). Cut out body spots with the tip of a 1/4-inch pastry tip. Cut out face spots with the tip of a 1/8-inch pastry tip. Brush the giraffe very lightly with water and attach the spots all over.
• Let the giraffes dry, uncovered, overnight.

MARSHMALLOW FONDANT

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

MARSHMALLOW FONDANT ZEBRAS

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar to the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease a work surface and your hands with shortening (or wear greased plastic disposable gloves) and dump the mixture onto the work surface. Knead, adding the remaining quarter of confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Wearing plastic disposable gloves, color the 1-ounce piece black (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft.
• For the zebra head, legs, arms, ears and body: With greased hands, divide the white fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off a portion of fondant and roll into a head. Pinch off 2 more pieces and roll them into stubby legs. Remove 2 more pieces of fondant and roll into arms. Pinch off 2 tiny pieces of fondant and roll them into triangular ears; use a toothpick to make a crease in each ear. Pinch off a small piece of fondant and reserve for the nose. Roll the remaining piece of white fondant into the body.
• For the zebra stripes, hair, eyes and markings. With greased hands, divide the black fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off small pieces and roll into thin lines for stripes. Pinch off a small piece and shape into a circle for hair, using a toothpick to make indents around the circle. Pinch off 4 small pieces and shape into circles for the pads at the end of the arms and legs. Pinch off 2 tiny black pieces and roll into balls for eyes. Pinch off a small piece of black fondant for the nose.
• For the nose, combine the white and black fondant nose pieces into one gray piece and shape into an oval. Use a toothpick to poke 2 nostrils in the nose.
• Build the zebra: Add a black circle to the end of each arm and leg, using a little water to attach them. Add stripes to the arms and legs. Press the legs together to join them in a "v" shape and set the legs on a parchment-lined baking sheet. Add the body in between the legs and arrange the arms on the side of the body. Add stripes to the head and attach the ears on either side, using a little water if needed. Attach the hair on top of the head in between the ears, using a little water and pressing lightly to adhere. Press the eyes and nose onto the face, using a little water if needed. Press the head on top of the body to adhere.
• Repeat with the remaining white and black fondant to make 5 additional zebras. Let the zebras dry, uncovered, overnight.

MARSHMALLOW FONDANT

Steps:

• Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave.
• Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds.
• Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds.
• Stir. Continue this procedure until all marshmallows are melted.
• Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows.
• I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.
• Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick.
• **Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have a dough like consistency.
• Wrap fondant in saran and make sure no air gets to it.
• It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.

EASY MARSHMALLOW FONDANT

Steps:

• 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.