Marshmallow Fondant Recipe
Did you know it's easy to make your own fondant at home? Not only is it quick and easy, but homemade marshmallow fondant actually tastes better than most stores! The secret ingredient is mini marshmallows actually they give you the homemade fondant a wonderfully sweet, light vanilla flavor.
You can use marshmallow fondant as you would regular fondant, to cover cakes, shape shapes and make sweets. Be warned that it gets sticky in damp places, so it doesn't hold up as well as regular fondant when placed over frost and refrigerated for days.
This recipe provides 1 1/2 kg of fondant and can easily be halved or doubled. If you're wondering how much fondant you need to cover your cake, here's a chart from Wilton that can help.
What you need.
8-ounce miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
1 pound of powdered sugar (4 cups) plus extra for dusting
2 tbsp. catch
Dyes or flavored extracts, optional
How to do it.
First of all dust your counter or a large cutting the board with powdered sugar. Place your marshmallows and then water in a large microwave-safe bowl. Microwave on high for 1 minute until marshmallows are puffy and expanded.
Stir the marshmallows with a rubber spatula until melted and smooth. If any unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds until the marshmallow mixture is completely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this time and stir until incorporated. If you want to create more colors or flavors from a set of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
Add powdered sugar and start stirring with the spatula. Stir until the sugar begins to take along and it becomes impossible to move any longer.
Scrape the marshmallow-sugar mixture onto the prepared work surface. It will be messy and clumsy, with a lot of sugar that has not been incorporated yet - this is normal. Dust your hands with sugar, and start kneading the fondant mixture like bread dough, working the sugar in marshmallow with your hands.
Continue kneading fondant until it releases and loses stickiness. Add more sugar if needed, but stop adding sugar when it's smooth, too much sugar makes it hard to work with. When the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it or put it in clamping packaging for later use. Well-worn fondant can be stored in a cold room or in the refrigerator and must be kneaded until smooth before use.
If you want to add color or flavor to your fondant, flatten it into a round disc. You may want to wear gloves to avoid getting paint on your hands during this step. Add the desired amount of coloring or flavoring to the center of the disc and fold the discover so that the color or flavor is enclosed in the center of the fondant ball.
Start kneading the edge of the fondant just as you did before. As you work, you start to see color bars coming from the center. Continue kneading until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as described above.
Click here to see all Fondant Recipes!
Nutrition guidelines (per serving)
Calories 108
Total fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Cholesterol 0 mg
Sodium 8 mg
carbohydrates 28 g
Dietary fiber 0 g
Protein 0 g
(The nutritional information on our recipes is calculated using an ingredient database and should be considered as an estimate. Individual results may vary.)
