Homemade Marshmallow Fondant
Homemade marshmallow fondant is inexpensive, easy to make, tastes great and is fun to work with. Cover a cake like the pros with this cheap and easy marshmallow fondant.
Servings: 2 pounds of fondant
Ingredients
- 2 (10 ounce) package miniature marshmallows
- 3 tablespoons water
- 2 pounds powdered sugar
- vegetable shortening to grease the counter and hands
Instructions
- Place the marshmallows and water in a microwave proof bowl. Microwave on high for 2 to 2 ½ minutes until melted. To ensure even cooking, stop the microwave every 30 to 45 seconds and stir them.
- Stir 1 to 2 cups of the powdered sugar into the melted marshmallows. Once that is incorporated, continue to stir in the powdered sugar 1 cup at a time.
- Once the mixture gets too difficult to stir, grease your work surface and your hands with vegetable shortening and dump the marshmallow mixture out onto the work surface.
- Knead more of the powdered sugar into the marshmallow mixture, you may not need to use all of the sugar. Work in enough sugar until the mixture feels like children's modeling dough. Keep your hands well greased with the vegetable shortening to prevent the fondant from sticking to them.
- You will know it is done when it is smooth and pliable and stretches without breaking. If you add too much powdered sugar it will become stiff and crack, if that happens just add a teaspoon at a time of water to it and knead it in. If it is too sticky, add more powdered sugar.
- Shape the fondant into a ball and coat it with vegetable shortening then wrap it tightly in plastic wrap and place it in a sealable bag. Store the fondant at room temperature and always keep it tightly sealed.
- You can use the fondant right after mixing it but it will be easier to work with if you let it sit overnight. After it sits, it will firm up and you will need to knead it to make it pliable and soft again.
Video
Notes
Marshmallow quality matters: The brand and freshness of the marshmallows can affect how much powdered sugar you need. Soft, fresh marshmallows work best.
Storage: As long as the fondant is tightly wrapped and well sealed, it will keep for several months at room temperature.
Refrigeration: You can refrigerate it, but let it come to room temperature before using since cold fondant is too stiff to roll or shape easily.
Coloring: Knead in gel food coloring until the color is evenly distributed. Disposable gloves help keep your hands from getting stained.
Flavoring: Add a few drops of clear extract to the melted marshmallows before mixing in the sugar (mint, vanilla, or orange all work well).
Moisture and condensation: Fondant does not handle moisture well. If you refrigerate a decorated cake, move it to a cool room first to help reduce condensation.
Yield: This recipe makes a little over 2 pounds of fondant, enough to cover two 6-inch round cakes (4 inches tall), one 10-inch round cake (4 inches tall), or two single-layer 10-inch cakes.
Nutrition
Serving: 2ounces | Calories: 335kcal | Carbohydrates: 84g | Fat: 0.2g | Sodium: 29mg | Sugar: 72g
