Liquorice Fondant Icing 0 Comments
Liquorice Fondant Icing
• 2 tbsp water
• 1 tbsp sunflower oil
• 100g marshmallows
• 350g icing sugar
• 2 tbsp Johan Bülow Fine Liquorice Powder
It is very important to have the right tools when working with fondant icing. Always use an exact tablespoon measure, a very clean work surface, a clean and smooth rolling pin, good sharp cutters and maizena corn flour for rolling out.
Carefully measure the water and oil. Melt together with the marshmallows in a heatproof bowl over a pan of gently simmering water. Poor the melted sugar mixture into a bowl together with the icing sugar and liquorice powder. Knead the mixture until sticky and shiny. Do not add more icing sugar, as this will make the fondant icing dry and difficult to roll out and model.
Put the fondant icing in a food bag and leave to rest in the fridge for 15-30 minutes.
Dust the work surface with a thin layer of corn flour. Roll out the icing, making sure that you roll and rotate the icing all the time to prevent it from sticking to the work surface.
Fondant icing is ideal for icing or decorating cakes.
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