Notes

FONDANT DE BOMBON
-4 TAZAS DE BOMBONES
-4 TAZAS AZUCAR GLASS
-2 CUCHARADAS DE AGUA
-COLORANTE AZUL, NEGRO, AMARILLO,
PASOS:
1° Espolvorar su mesa o tabla con azúcar glass. Colocar los malvaviscos y el agua en un recipiente de microondas seguro. Ponga el microondas a máxima potencia durante 1 minuto, hasta que los malvaviscos se hinchen y amplíen.
2° Revuelva los malvaviscos con una espátula de goma hasta que se derrita y suavice. Si algunas piezas de malvavisco no se derriten, volver a poner en el microondas durante 30-45 segundos, hasta que la mezcla de malvavisco es completamente lisa y libre de grumos. Si quieres pasta de azúcar de color o sabor, puedes agregar unas gotas de colorante para alimentos o extractos y revuelva hasta que se incorpore.
3° Añadir el azúcar en polvo y comenzar a revolver con la espátula. Agitar hasta que el azúcar comience a incorporarse y se hace imposible revolver más.
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.
5° Continue to knead the fondant until it smoothes out and loses its stickiness. 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. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6° If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7°Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.