Marshmallow Fondant Recipe

marshmallow fondant ingredients
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Summary

Yield
pounds
SourceJustine, Long Island, NY
Prep time
30 minutes
Cooking time
Total time
30 minutes

Description

This marshmallow fondant recipe is so fast & easy and tastes far better than store bought rolled fondant. For best results, make it the day before you need it.

Ingredients

5 oz
mini-marshmallows (about 1/2 bag based on a 10.5 oz bag)
2 T
water
5 c
confectioners sugar
 
shortening (as needed)

Instructions

  1. GENEROUSLY grease both a glass bowl and the bowl to your stand mixer.
  2. Put the marshmallows in the glass bowl and drizzle the water on top.
  3. Microwave until just melted.
  4. Take the marshmallows out and stir about every 30 seconds or so depending on the strength of your microwave.
  5. Transfer to the greased mixing bowl and add about 3/4 of the sugar.
  6. With your mixer fitted with the dough hook attachment (also greased with shortening), turn on LOW (so you don't cover yourself & your entire kitchen in sugar). Once this amount is incorporated, add the remaining sugar.

Fondant should be warm and pliable. If it tears easily, it is too dry. Just add a little more water.

Now for the fun part:

  1. Grease your hands and take the fondant off the dough hook and out of the bowl.
  2. Continue to work it in your hand a bit adding more shortening when it gets sticky.
  3. Form a ball and grease the outside, wrap tightly in plastic wrap and put in the fridge over night.
  4. When you're ready to use it, take it from the fridge, remove the plastic wrap and microwave it for 10 seconds or so. Just until its SLIGHTLY warm.
  5. Grease your hands again and begin working it until its smooth and pliable. Now is the time to add your color.

Notes

If you are working on an extremely large project, you will need more than one batch. This will render enough to cover a 4 layer 8 inch round and a 6 inch round.
Doubling the recipe doen't seem to work well for some reason. When I have a large cake, I make 3 or 4 batches a few days in advance, then work them together the day I decorate. DO NOT FREEZE the fondant. It can be kept in the fridge for about a week.

Helpful Hint: Wear plastic gloves to protect your hands from the coloring.

Here are some additional tips for working with marshmallow fondant:

I like to add the color to the melted marshmallows before adding the confectioners sugar. It's much easier to combine at this point. Just keep in mind the color will lighten when the sugar is added.

People have trouble with the fondant coming out too stiff. This is because the mixture tightens up as it sets. Add less sugar than you think you need. You can always knead more in. It's easier to add more sugar than to do the opposite. If it does come out too thick, you can knead in shortening or glycerin.

Although you can roll it out with cornstarch, I find it dries the fondant out more. I use shortening and this also allows the fondant to restick to itself if you are rolling and cutting out pieces and then want to put the scraps back together to reuse. The cornstarch will prevent it from coming together again.

Marshmallow fondant can get very sticky in the summer months. You do need the air conditioning on in your home. When it's warm, the fondant will get air bubbles in it. You can pop these with a pin, but sometimes I just find it easier to use store-bought fondant when it's so hot that the homemade fondant doesn't want to cooperate.

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