Marshmallow Fondant

by Shawnda on February 22, 2008

in Cakes, Cupcakes & Brownies

Marshmallow Fondant

Homemade marshmallow fondant is pliable, easy to handle, and easy to color and flavor.

When Jason and I began working out the details for our wedding cake, only one thing was on the table – absolutely no fondant. I have never been a fan of fondant. Sure, it’s pretty – a smooth, flawless finish is difficult to obtain with buttercream frostings. But the taste… and then the after taste. Absolutely nasty. Cake shouldn’t be dry and it most definitely should be nasty.

While taking a cake decorating class a while back, my instructor gave us a recipe for marshmallow fondant. It was a dream to work with – it was pliable, easy to handle, and best of all, it wasn’t nasty :)

For black marshmallow fondant, check out this chocolate marshmallow fondant recipe.

Marshmallow Fondant

Homemade marshmallow fondant is pliable, easy to handle, and easy to color and flavor.

Ingredients

  • 16 oz bag plain marshmallows (the small ones)
  • 2 Tbsp water
  • shortening, for greasing bowls
  • 1-2 tsp flavoring
  • 2 lb confectioner
  • pinch of salt

Instructions

  1. Grease a microwave safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with shortening (grease it well).
  2. Place the marshmallows and water in the greased microwave-safe bowl and microwave for 60 seconds. Stir with the greased spoon. If all the marshmallows have not melted, microwave for 30 seconds more. Stir in flavoring.
  3. Place confectioner's sugar and salt in the stand mixer bowl, reserving 1 cup, and make a well in the center. Pour in the marshmallow mix and turn the mixer on to the lowest setting. When it sounds strained, increase the mixer speed up one setting. Turn off the mixer once all sugar has been incorporated. If the fondant is sticky, add the reserved confectioner's sugar 1/4 cup at a time.
  4. Turn fondant out onto plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap in plastic wrap, place in a ziploc bag, and let rest for at least 2-3 hours. Keep unused portions covered when not using. If the fondant becomes stiff, place in microwave for 20 seconds at a time until pliable.
  5. Roll out on a greased mat/fondant circle to the desired thickness.

Notes

Yields: Enough fondant to cover 1 cake

Adapted from Cake Central

Estimated time: 3 hours

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