Soy Free Fondant
Creating a soy-free fondant at home is a delightful and inclusive way to ensure that everyone can enjoy beautifully decorated cakes and treats, regardless of dietary restrictions. This recipe is simple, requiring only a few ingredients, and yields a pliable, smooth fondant perfect for various confections.
A Brief History of Fondant
Fondant, originating from the French word “fondre,” meaning “to melt,” has been a staple in confectionery for centuries. Initially used as a candy filling, it evolved into a cake covering and decorative medium due to its malleable texture and smooth finish. Traditional fondant recipes often include gelatin and glycerin, which can be problematic for those with dietary restrictions. The development of alternative recipes, like this soy-free version, has made it possible for more people to enjoy fondant-covered desserts without concern. If you want find out more about the history of fondant, here is where I found some of my information.
Ingredients for Soy-Free Fondant
To prepare this allergy-friendly fondant, gather the following ingredients:
- 10 oz mini marshmallows
- 4 cups powdered sugar
- 4 tablespoons water
- 1 teaspoon palm shortening (or refined coconut oil, if coconut is safe for you)
These ingredients combine to create a fondant that is free from soy and other common allergens, making it suitable for various dietary needs.
How to Make Soy-Free Fondant
- Melt the Marshmallows: Place the mini marshmallows in a microwave-safe bowl and heat them in the microwave for about 1 minute, or until fully melted.
- Combine Ingredients: In a stand mixer fitted with a dough hook, combine the melted marshmallows, powdered sugar, water, and palm shortening.
- Mix to Form Dough: Mix the ingredients until a dough ball forms. The consistency should resemble playdough and should not stick to your fingers when kneading. If the dough is too sticky, add an additional ¼ cup of powdered sugar and mix again.
- Color the Fondant: If desired, add food coloring to the fondant. Knead the color into the dough until evenly distributed.
- Use or Store: Use the fondant immediately to decorate your baked goods. Alternatively, wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 4 days. Before using refrigerated fondant, let it come to room temperature and knead it until pliable.
- Drying Decorations: If you’ve shaped the fondant into decorations, allow them to dry at room temperature for up to 36 hours until they harden like plaster.
Common Questions About Soy-Free Fondant
Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can use regular-sized marshmallows. However, they may take slightly longer to melt, so adjust the microwave time accordingly.
Is there a vegan alternative to this fondant recipe?
Absolutely. You can substitute the marshmallows with vegan marshmallows and ensure that the powdered sugar is vegan-friendly. Also, use a plant-based shortening to maintain the vegan integrity of the recipe.
How can I prevent the fondant from drying out?
To prevent the fondant from drying out, always wrap unused portions tightly in plastic wrap and store them in an airtight container. Avoid exposure to air for extended periods.
Can I flavor the fondant?
Yes, you can add flavor extracts, such as vanilla or almond, to the melted marshmallows before mixing them with the other ingredients. Be sure to use flavorings that are free from allergens relevant to your dietary needs.
Is this fondant suitable for covering cakes and making decorations?
Yes, this fondant is versatile and can be rolled out to cover cakes or molded into various decorative shapes. Allow molded decorations to dry thoroughly before placing them on cakes.
This soy-free fondant recipe offers a simple and inclusive way to decorate your baked goods, ensuring that everyone can enjoy beautifully adorned treats without compromising on dietary restrictions. Whether you’re covering a cake or crafting intricate decorations, this fondant provides the flexibility and safety needed for allergy-friendly baking.
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Soy Free Fondant
When I first got into cake making, I thought fondant making would be challenging. I quickly found out it’s super easy and only uses a couple ingredients.
Ingredients
- 10 oz mini marshmallows
- 4 cups powdered sugar
- 4 TB water
- 1 tsp palm shortening, OR refined coconut oil (if you can do coconut)
Instructions
- Melt your marshmallows in the microwave for about 1 minute.
- Dump all ingredients into a kitchen aid with a dough hook and beat till a dough ball forms (consistency should be like playdoh & not stick to your fingers when kneading). Add in 1/4 cup powdered sugar if the consistency is too sticky.
- Roll it out and knead in coloring, as desired. Use immediately, or store in an airtight container in the fridge up to 4 days.
- Design into desired shapes & let dry up to 36 hours till hard (like plaster)