Then melt in the saucepan at a low temperature. Add glucose syrup, glycerine, citric acid, salt and flavoring and heat up as well (vanilla flavor goes well or bitter almond for a light marzipan flavor).
Moisten 10 marshmallows with 1-2 tablespoons of water in the micro melt. Low power and only a few seconds. Repeat until the MMs are soft. But beware! they are only getting big, but they keep their shape and are still hot and soft.
Sieve half of the powdered sugar into a greased bowl and pour the warm MM mixture and the gelatine mixture into the middle. Stir in the powdered sugar with a well-greased wooden spoon.
Now sift the rest of the powdered sugar onto the greased work surface, pour the mixture onto it and knead the powdered sugar with well-greased hands. Proceed in packets and knead in enough powdered sugar until the mixture is still pliable, but no longer (or hardly) sticks.
Wrap twice in cling film and pack airtight and leave to rest for 24 hours.
Knead well before rolling out.
This fondant can be colored very well with paste colors without becoming crumbly or cracked. It tastes good and is not quite as sweet as MMF due to the addition of citric acid.
This recipe comes from Tascha, whom I would like to thank for her permission to put it here!
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