Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. I wanted to make fondant in a short amount of time so I scoured the internet and found this recipe to which I had to try!
You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days.
What you need:
- 4 ounces miniature marshmallows (2 cups not packed, or half of an 8oz. bag)
- 1/2 pound powdered sugar (2 cups), plus extra for dusting
- 2 tbsp water
- Shortening, if you don’t have this you can use vegetable oil.
- Food coloring or flavored extracts, optional
- Microwave the marshmallows. Dump all the marshmallows in a microwave-safe bowl. Don’t forget to spread the 2tbsp water on top on as much area as possible to prevent them from popping out of the bowl. Zap it on for 1-2minutes but don’t forget to check every 30 seconds.
- Oil up your spatula. While waiting, try oiling up your spatula to prevent from sticking to the marshmallows once we try to stir them up.
- Stir the marshmallows with a rubber spatula until they are melted and smooth because its going to look like gunk right now. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors yet.
- Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
- Knead the marshmallows. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with.
- Your Marshmallow Fondant Is Now Finished! Once the fondant is a smooth ball without any lumps or stickiness, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.