1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange….your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered SugarCream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky – for at least 2 minutes. Voila!
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.
Warning: Do not attempt to make this recipe in a smaller mixer….must be a Heavy Duty mixer such as Kitchen Aid or Viking.
* Attach to sugar cookies with a couple of little dots of corn syrup
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Belinda’s Sugar Cookies
1 cup of butter
1 cup of sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups of flour
Preheat oven to 400. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough before using. Bake 6-10 minutes or until cookies are lightly browned. Remove cookies to cooling grid to cool completely.
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Marshmallow Fondant
1/4 cup vegetable shortening (Crisco)
1 pound of white mini marshmallows
1 teaspoon clear vanilla flavor
1 teaspoon butter flavor
2 tablespoons water
2 pounds powdered sugar
Grease the inside of a large microwavable bowl with solid vegetable shortening (Crisco™).
*Note: Be careful with this first step. The melted marshmallows can get extremely HOT!
Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals – stirring after each – until the marshmallows are completely melted.
Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.)
Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.
Turn your Fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.)
Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour before using.
To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. Marshmallow Fondant will keep very well in the refrigerator for weeks.
