Marshmallow Fondant (MMF) 自制棉花糖翻糖

Marshmallow fondant(MMF):

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 dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

 < 材料 > : (1) 棉花糖 -------- 16oz
(2) 糖霜 ----------- 1 lb (過篩)
(3) 水 -------------- 2 TBSP
(4) 固體菜油 ----- 適量
(5) 色膏 ----------- 適量 (如有需要)

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.(Pic 1)

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.(Pic 2)

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.(Pic 3)

5. Continue to knead the fondant until it smoothes out and loses its stickiness (Pic 4). Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later (Pic 5). Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room temperature

翻糖做法:

1.  放置棉花糖和水在一個大的微波安全碗。微波高上1分鐘，直到棉花糖都是浮腫和膨脹。
2.  攪拌用橡皮刮刀的棉花糖，直到它們熔融光滑。如果一些未熔化的棉花糖件依然存在，返回到微波30-45秒，直到棉花糖混合物完全光滑，無腫塊(圖1) 。如果你想著色或調味軟糖，你可以在此時加入數滴食用色素，攪拌直到合併。
3.  加入糖粉鍋鏟，並開始攪拌。攪拌，直至糖內設並且變得不可能攪拌了。(圖2)
4.  刮棉花糖糖的混合物出到準備工作表面。塵雙手糖粉，並開始揉軟糖混合像麵團(圖3)
5.  繼續揉軟糖，直到它撫平，並失去了它的粘性(圖4)。如果需要添加更多的糖，但應停止加入白糖，一旦糖過多會使其僵硬，難以處理。現在，您可以把它卷出來，塑造它，或者把它包在保鮮膜後使用(圖5)。精心包裝的軟糖可以儲存於室內陰涼處或冰箱內，並需要揉，直到後來在使用前柔順。

儲存:
用保鮮膜包裹軟糖(圖5)，並將其儲存在密閉容器中室溫

Edible Glue: 

Water+Tylose powder