Create a delicious and functional fondant with this yummy marshmallow fondant recipe.

In the past, I’ve used store bought fondant to make small decorations on buttercream cakes. There was no way, though, that I ever thought I’d use it to fully cover a cake. The stuff tastes like sugared modeling clay, and I never wanted to ruin the entire taste of a cake just for a particular look. I was thrilled, then, when I recently discovered marshmallow fondant. It tastes delicious and is simple and inexpensive to make. It is wonderfully functional and absolutely beautiful on cakes too! Now you can have a cake that’s both yummy and perfectly smooth with this great marshmallow fondant recipe.

Ingredients:

• 15 ounces miniature marshmallows (about a bag and a half)
• 2 pounds powdered sugar
• one stick of shortening
• vanilla
• water

1.  The first step is to add two tablespoons of vanilla (clear vanilla if you want a pure white fondant) to a microwave-safe bowl filled with 15 ounces of mini marshmallows.

2.  Microwave the mixture for 20-30 seconds, remove, and stir.  Repeat this process until the marshmallows are completely melted.

Marshmallows fresh from the Microwave

3. The next step is fun, messy, and very sticky. Coat your work surface with powdered sugar and prepare for some fun. This is where the shortening comes in. Coat your hands completely with it and begin kneading a few cups of powdered sugar at a time into your marshmallow and vanilla mix. Be sure that the marshmallows aren’t too hot before you start!

Powder Sugar Covered Work Space

4. The fondant will get tougher to work with as you add more of the powdered sugar. If it gets too dry, simply add a teaspoon or two of water and put it back into the microwave for 20 seconds, or until it softens when you knead it.  You should end up with a ball the consistency of tough clay.

5. When you have kneaded your ingredients into a ball of fondant, put a thin coat of shortening on it and let it rest for at least an hour before using. This will give it time to harden a bit more since all of the heat from your hands will have made it extra sticky.

Marshmallow Fondant Ball Coated in Shortening

6. When you’re ready to roll out your fondant, it may be necessary to add another teaspoon of water and heat (courtesy of the microwave, of course) so that the big hunk of yumminess becomes more pliable. The result is a beautiful and delicious fondant that even the biggest buttercream diehard is sure to love.

Rested Fondant

Yummy Rolled Marshmallow Fondant

Share/Bookmark

Tags: fondant, fondant recipe, marshmallow fondant, marshmallow fondant recipe

Adding food coloring to fondant is a simple, albeit messy, process. My first suggestion is to wear rubber gloves unless you’d like to end up with purple hands! My second suggestion is to use gel coloring instead of liquid food coloring. Fondant can become very sticky, and using a gel instead of a liquid helps to keep the fondant as solid as possible.

Coloring Fondant with Gel Icing Color

Kneading the Food Coloring into the Fondant

Fondant finished and ready for use

Begin by covering your workspace in powdered sugar. This will help keep the fondant from sticking to your work surface (and your hands). The next step is to add a small amount of gel color to the fondant. The easiest way to do this is to dip a toothpick into the color of your choice and then swipe the toothpick along the fondant. Less is more when you begin adding the color; you can always add more later if you desire a darker color, but it’s not always easy to “de-sticky” your fondant when it becomes too wet. Knead the fondant thoroughly until you have achieved the color you want.

Let the fondant rest for about an hour before using so that it will harden a bit, and you’re ready to go!

Share/Bookmark

Tags: adding color to fondant, coloring fondant, fondant, fondant icing, food coloring and fondant