Marshmallow Fondant Recipe - How to Make Marshmallow Fondant - Marshmallow Fondant. Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar.
It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days. This recipe yields 1 1/2 lbs of fondant, and can easily be halved or doubled. If you're wondering how much fondant you need to cover your cake, here is a chart from Wilton that might help.
Yield: 1 1/2 lbs fondant Ingredients: 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)1 pound powdered sugar (4 cups), plus extra for dusting2 tbsp waterFood coloring or flavored extracts, optional Preparation: 1. 2. 3. 4. Irish Griddle Bread Recipe. Irish Griddle Bread Recipe Bread making doesn’t get any simpler than this.
(Oh dear, I’m starting to sound like those clowns on Masterchef). Griddle bread, as it’s known in my house, is a simple soda bread dough, but instead of being cooked in the oven, you cook it slowly on a non-stick frying pan or a cast-iron “griddle”. This is quite a traditional bread and is a great standby when you haven’t a scrap of granary left in the house.
One warning though, once you cut this loaf you’ll keep going back to it until you’ve none left. I like my griddle bread “well done”. For a traditional Irish bread that’s baked in the oven, try my Irish Soda Bread recipe. Ingredients 2 cups self-raising flour1 tsp saltbuttermilk, enough to make a very soft dough (about 250ml-300ml, as a guide) Method Sift the flour and salt into a large mixing bowl, then add the buttermilk and mix gently until you have a soft, wet dough, but be careful it is not too “sloppy”. Baking wIth Heritage: Vanilla Bean Brown Butter Cinnamon Swirl Challah by Parsley, Sage & Sweet. My next guest up in the Baking with Heritage series is Lisa of Parsley, Sage and Sweet with a twist on her Grandmother's challah.
I know Lisa to be a conscientious food blogger with the highest integrity, but I didn't expect her to even outdo herself. All, and I mean without exception, of her posts are of the highest quality. I have posted challahs in the past, always meant to go behind the scenes into the history of the bread but never got around to it. Lisa here is touching the subject and then some. Interwoven with smart writing and few chuckles when least expected.
Lisa has many variations on Challah on her site, what intrigued me the most was the Salted Caramel Apple Sourdough Challah. Hello, everyone. After sifting through my paternal grandmother's recipe box several times, I knew exactly what I wanted to bake and talk about - challah, and a twist on my grandmother's challah recipe. Artisan No-knead Bread. Just released Jan. 1, 2015 and instructional video for the Crusty Bread recipe:Click on link here: Crusty Bread Video Two years ago I posted a recipe for "Crusty Bread", "No-Knead Bread", "Artisan Bread"...whatever you want to call it.
It has been the most popular recipe on my blog. I have received over 2.6 MILLION page views on this recipe alone (thank you Pinterest). Let me clarify that the recipe originated with Jim Lahey of Sullivan Street Bakery. Please do not send me a comment stating that I make it appear to be my brain child. I have received THOUSANDS of questions and responses to this recipe. I have had more fun reading about how successful bread baking experiences.
I would like to go over this simple recipe once again. My starting advice: Be chill. The base of this bread recipe calls for 4 simple ingredients. Simple. You will need: 3 cups of all-purpose flour 1/2 teaspoon instant or rapid rise yeast 1 3/4 teaspoon kosher salt 1 1/2 cups cool tap water Add 1/2 teaspoon instant yeast. Fruit & almond clafoutis.