There are few companies that I feel like I can stand behind, but Dandies is one of them. They make delicious marshmallows that are natural, gluten-free, vegan, and non-GMO. When they asked me to come up with a recipe (or two!) for Valentine's Day, I jumped at the chance.
They just came out with new bold packaging...AND I'm LOVING the blue and green hues!
For those marshmallow purists worried about how these "healthy" treats stack up, I say this: I fed them to my mother-in-law and her brother over the weekend...and neither of them could tell the difference between Dandies and conventional marshmallows. They're THAT good.
Pssst: I've baked with Dandies before. See here and here for a sample ;-)
Since seeing the idea on Pinterest, I've wanted to experiment with making my own fondant. And, with Dandies help, I can make my own marshmallow fondant in a few easy steps! You can customize the color for any occasion -- I chose pink for Valentine's Day -- and store the cut outs in the freezer until you use them.
If you need any ideas for how to use the fondant once it's ready, check out these Valentine's Day ideas!
Here are a few things I would recommend before starting this project:
1. Sift your powdered sugar. It will make all of the other steps go smoother, quite literally. Discard any chunks.
2. Be patient waiting for the marshmallows to melt. You don't want to turn up the heat too high. Also, be patient when letting this recipe harden. It should rest for at least eight hours in the refrigerator.
3. Use natural food coloring if possible. For pink, use beet juice or some Activz Beet Powder (buy it at the Vitamin Shoppe; it seems to be cheaper there). It comes out the perfect color!
Now, let's make a fondant that actually tastes good :-)
Dandies Vegan Marshmallow Fondant Recipe
Adapted from All Recipes
2 T. coconut oil
2 c. Dandies Natural Marshmallows
1 1/2 T. water
1 tsp. vanilla-infused bourbon (learn more about infusing your own liquor for extracts!)
1/2 T. beet juice, optional for coloring
2 3/4 c. + 1 c. vegan powdered sugar, divided and sifted
In a double boiler (pot with an inch of water in it with another heat safe bowl on top, like Pyrex), melt the coconut oil over medium heat. Once it is melted, add the marshmallows, water, vanilla, and beet juice. Continue stirring and cooking until everything is combined and smooth.
Turn off the heat. Working in three batches, add in the 2 3/4 cups of powdered sugar. Keep stirring until it is combined and pretty smooth.
Grab the remaining cup of powdered sugar. Sprinkle a little on a flat work surface. Scoop the sugar-marshmallow mixture onto the sugared surfaced and, with your hands, knead the rest of the powdered sugar into the marshmallow mix a little at a time. (This will be inevitably sticky; you can coat your fingers in a little coconut oil before starting if you want to. This can minimize the stickiness.)
By the end of this process, it should be a lot less sticky and smooth, kind of like Play Dough. Divide the fondant into two round discs and wrap each up with plastic wrap -- nice and tight. Refrigerate it for at least eight hours.
The next day, allow the fondant to sit out at room temperature for at least 30 minutes before trying to knead it. When you're ready, sprinkle some powdered sugar between two sheets of wax paper or parchment. Roll out the dough to your desired thickness.
Using cookie cutters, shape your fondant as you want. I chose festive Valentine's Day cut outs. This recipe should help you cover at least 12 cupcakes, if not more, depending on how large your shapes are.
I used my fondant shapes on homemade chocolates and what I'm calling "Cupid Crispies" haha.
If you want to save your fondant shapes, I'd place wax paper between them and store them in the freezer in a plastic baggie.
Happy decorating and enjoy making these marshmallow fondant shapes :-)