Marshmallow Fondant Monkey Recipes

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
• For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
• For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
• Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
• Repeat with the remaining fondant to make 5 more elephants.
• Let the elephants dry, uncovered, overnight.

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
• For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
• Set squares of parchment on overturned bath cups. Press sets of arms together to make a "v" shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes.
• Let the monkeys dry, uncovered, overnight.

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
• Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
• Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.