Rock candy is really fascinating, you will never see the same pattern in another piece. Not only is it fascinating on the outside, but the formation of the candy can be pretty fascinating too. Using fondant and sugar, you can make some pretty cool candy geodes that actually taste really good.
For this recipe, you will need:
- 3 cups sugar
- 1 cup of water
- food coloring
- 1 package white mini marshmallows
- About 8 cups of powdered sugar
- 1/2 cup of Crisco, vegetable shortening
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Step 1: Making the Fondant
Personally, I don't like the taste of fondant so I decided to start from scratch and make a fondant that will be a lot sweeter than traditional fondant. Marshmallow fondant is simple and easy to make so I decided to give it a try. To start this recipe, insert your marshmallows and 2 tablespoons of water into a microwave safe bowl, and then microwave it on high for 30 seconds. Once the microwave beeps, take the mixture out and give it a good stir. Place it back in the microwave and repeat that step 4 more times. Once finished, fold in 3/4 of a cup of powdered sugar into your marshmallow mixture. Next, grease your hands and the table top so that way the fondant will not stick to the table or you. Turn the marshmallow mixture onto counter and start kneading it, adding additional powdered sugar/re-greasing hands and the counter. If you notice that the fondant begins to tear, add 1/2 a tablespoon of water. You'll know your fondants ready when it can be stretched without tearing. Transfer your fondant onto plastic wrap and coat the top with Crisco. Wrap it all the way around with plastic wrap, and put it into an air tight plastic bag.
Step 2: Making the Fondant Shell
This step is a little bit confusing, but I will do my best to explain it. If you still do not understand, you can always ask me questions in the comments section. Wrap a bowl with aluminum foil into somewhat of a rock shape. Next, line the aluminum foil bowl with another sheet of aluminium foil. Roll out your fondant and place it over the aluminium foil bowl.
Step 3: Making the Syrup
Heat your sugar and water in a saucepan, gradually stirring until completely dissolved. Remove from the heat, add food coloring, and allow the sugar mixture to rest. Pour the sugar mixture into the fondant shell, cover with aluminum foil, and let the mixture sit in there for about 48 hours. Once finished, turn the crystal upside down and leave to dry out. This step is optional, but you can trim the excess fondant using a knife.
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