300 gms of white choc or 300 gms of white candy melts (I used Asda cheap choc buttons and PME melts)
140ml of liquid glucose (I used Dr Oetker and one tube is 140ml)
1. Melt choc or melts in microwave for one min then stir. Continue in 30 second bursts until completely smooth and melted.
2. Cut the end of the tube and add glucose to chocolate. Stir slowly just until it starts to thicken (about 30 seconds) then pour onto clingfilm and wrap tightly. Don't be tempted to stir for longer.
Leave for at least two hours (overnight is best) then unwrap and knead well until soft (will be hard ). Re wrap until needed.
If you find that the chocolate has tiny little lumps in do not despair. Just pop it back in the microwave for ten seconds and knead well and they will disappear. Re wrap and leave for an hour or two.
This can be coloured in the same way as fondant. Simply knead in until desired colour is achieved then wrap.
Make sure any unused mc is wrapped tightly in clingfilm and stored in an airtight container.
900 grams icing sugar
450 grams marshmallows (I use asda cheap pink and white and split them)
1 1/2 tablespoons of waterTrex or white fat of choice
1. Put the marshmallows and water into a bowl and microwave in 30 second blasts, stiring between until melted and smooth.
2. Add 1/4 of the icing sugar and stir in until incorporated then add half of the remaining sugar and repeat.
3. Rub a generous amount of trex onto your work surface (it really does help) and tip your mix onto it and give it a little knead.
4. Gradually add in the last of the icing sugar and knead well until smooth.
5. Rub a layer of trex over your ball of fondant and tightly wrap in clingfilm.
Leave it to rest overnight.
This fondant can be coloured in all the usual ways.
When needed unwrap and knead....dont worry if it feels quite stiff,its meant to.
Just pop in a bowl and microwave for a few SECONDS (ten is generally enough). It will soften up lovely
I roll mine with a little cornstarch but icing sugar works just as well.