Marshmallow Fondant Recipe

If your cake needs to be covered in fondant instead of buttercream frosting, I suggest making a delicious Homemade Marshmallow Fondant.  It is easy to make and many people prefer the taste of it over regular fondant.  After all, it IS made of marshmallows instead of just sugar.  Yum!  :)  It’s also cheaper, and tastes better, than the store bought pre-made marshmallow fondant…a Win Win!

A good homemade marshmallow fondant can be used just as you would use a regular fondant i.e. cover your cakes, make shapes, cookie cutter shapes for cupcakes, etc.  It does tend to get a bit sticky if it’s humid or moist, so just be wary of the humidity in the room or moisture levels in the refrigerator, and add powdered sugar until not sticky anymore.

Word to the wise:  Do not use marshmallow fondant on a cake with a buttercream crumb coat if you’re planning on leaving it in the refrigerator for days.  You will not be happy!

Marshmallow Fondant works best if it is made 24 hours prior to decorating your cake to give it time to cool down and dissolve any powdered sugar lumps.

This recipe can be halved, doubled, tripled, etc.

Things You’ll Need:

  • Microwave Oven
  • KitchenAid Mixer with Dough Hook (or can be mixed completely by hand on work surface)
  • Large microwave safe bowl that will fit in the microwave
  • Sifter
  • Measuring tablespoon
  • 1/2 cup measuring cup
  • Rubber spatula
  • Pastry scraper
  • Plastic wrap
  • Crisco shortening
  • 1 16 oz. bag miniature marshmallows
  • 1 16 oz. bag powdered sugar
  • Water
  • Food Coloring (optional)
  • Flavoring (optional)

Ingredients:

  • 16 oz. miniature marshmallows
  • 2 lbs. powdered sugar, sifted
  • 1/2 cup Crisco
  • 3 tblsp water
  • Food coloring (optional)
  • Flavored extract (optional)

Directions:

  • Pour marshmallows in large microwave-safe bowl.
  • Add water.  If adding flavoring, substitute the water with it so that the total amount of liquid is 3 tblsps.
  • Microwave on high for about 1 minute, 30 seconds.
  • While marshmallows are melting, add shortening into mixing bowl.
  • Add the (2 lbs) of powdered sugar to the bowl with shortening.
  • Remove the marshmallows from the microwave and stir.
  • Add the melted marshmallows to the powdered sugar and crisco.
  • Add the dough hook to the KitchenAid and carefully and slowly mix the marshmallows into the powdered sugar and Crisco.  At first, don’t lower the dough hook all the way down into the mixture.  Hold it up slightly to lightly mix and as the mixture gets incorporated let the dough hook down.  See the video for further instructions.
  • If you want to make one color or add a  flavor, add it now.  If you’ll be making several different colors, wait until after you’ve completed kneading it. (see below)
  • Sift powdered sugar onto the clean work surface.
  • Place the marshmallow sugar mixture onto the prepared work surface.
  • Keeping your hands dusted with powdered sugar, knead the fondant mixture like you would a bread dough, working the sugar into the marshmallow.
  • Continue to knead the fondant until it is really smooth and isn’t sticky anymore.  The longer you knead it, the better.  Add more sugar if necessary but only until it’s smooth.  Too much sugar will make it stiff and hard to work with and it will crack.
  • The fondant is ready to use but is preferred to store for 24 hours at room temp.
  • Wrap in plastic wrap and store at room temperature.  If storing for a longer period of time, room temperature is okay for a couple of days.  Longer than that store it in the refrigerator.
  • Before using put it in the microwave to warm it up, then knead it again before using.

Adding flavoring and/or multiple colors:

  • If adding food coloring, you should wear rubber gloves so that you don’t get food coloring all over your hands.
  • Flatten the fondant into a round disc.
  • Add the food coloring to the middle of the disc and begin to fold over the fondant all around so that you’re folding over the color or flavoring.  What you’re doing is getting the color or flavoring into the center of the ball.
  • Then begin to knead the ball as you did when you were making it.  Keep working it until all of the color or flavoring is a uniform color, completely mixed in evenly.  You should see no streaks of color.
  • Once it is a uniform color it is ready to use.

Yield: 3 lbs of marshmallow fondant

Bon Appetit!

Video from thetwistedsifter.com.


Filed under: Cake & Frosting Recipes