I did a post about marshmallow fondant a while back.
But sometimes you don’t get things quite right the first time around.
While that recipe DOES work, there is room for error…
SO, I am going back to basics today.
Here is the tweaked recipe and step by step process.
Don’t be scared..get your fondant on!
Here’s what you’ll need:
8 cups mini marshmallows
Vegetable shortening
1/4 cup water
2 lbs powdered sugar
First you put your marshmallows into a microwave safe bowl.
Add the water.
Now microwave on high for one minute and stir.
Continue microwaving for 30 more seconds until the marshmallows are almost completely melted.
Add half the bag of powdered sugar
Stir it in
Now…get your hands dirty.
Get a big ol’ glob of shortening
and smear it all over your *clean* counter
Now pour the REST of the powdered sugar on your counter
Pour the marshmallow/sugar on top of the sugar on your counter
Now coat your hand THOROUGHLY with the shortening and knead the sugar into the marshmallow until it is no longer sticky and forms a ball.
Now, LIGHTLY coat the fondant with a thin layer of shortening
and wrap in cling wrap (completely airtight) to let it rest for 30 minutes or so before you use it.
You want the fondant to be completely cooled before you use it.
If you aren’t going to be using it the same day, put the wrapped fondant in an airtight bag (squeezing out all the extra air) until you are ready to use it.
Best if used within 2 weeks of making.
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The good thing about this fondant is that is tastes really yummy. I mean, marshmallow and sugar..couldn’t be bad!
And it’s cheap to make…the pre-made fondant is expensive!!
AND you’ll feel super smart and all that you made your own fondant…trust me.
ANDDD you can make cute cupcake toppers like these Beagles, or legos, or bowling pins…
So anyway, fondant is fun.
I promise 🙂
Homemade Marshmallow Fondant Recipe
- Prep Time: 10 minutes
- Resting Time: 30 minutes
- Total Time: 40 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Description
A tried and tested Marshmallow Fondant recipe that’s easy to make at home! Use this sugary fondant to decorate all your favorite baking!
Ingredients
Scale
- 8 cups mini marshmallows
- Vegetable shortening
- 1/4 cup water
- 2 lbs powdered sugar
Instructions
- Place your marshmallows into a microwave safe bowl. Add the water.
-
Microwave on high for one minute and stir. Continue microwaving for 30 more seconds until the marshmallows are almost completely melted.
-
Add half the bag of powdered sugar and stir until combined.
-
Lightly grease your counter or work surface with shortening. Pour the remaining powdered sugar onto the greased area.
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Pour the marshmallow and sugar mixture over the pile of powdered sugar on the counter top.
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Coat your hand thoroughly with the shortening to prevent sticking. Knead the powdered sugar into the marshmallow mixture until it the texture is no longer sticky and you can form it into a ball.
-
Lightly coat the fondant with a thin layer of shortening. Wrap the fondant in cling wrap (completely airtight) and let it rest for 30 minutes. Allow the fondant to cool completely before you use it.
Notes
If you aren’t going to be using it the same day, seal the wrapped marshmallow fondant in an airtight bag (squeezing out all the extra air) until you are ready to use it. Fondant is best used within 3 weeks of making.
Okay, I seriously may try this. Although it would be much easier (and fun) if you just come to my house and help me. ; )
I have made Marshmallow Fondant in the past. It tasted good, but it was rather dry and cracked. It was usable, but I wasn't that happy with it. So, I am a little gun shy about making it again, but your recipe looks great, so I think I will be trying it again. I think the cracking has to do with the dry climate in Las Vegas. Have you had the cracking problem? Thanks for the post!
Since reading your first post on marshmallow fondant that is all I make and use now. Thanks!!!
Yes.premade fondant is CRAZY expensive..about $15 for 2 pounds!
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This is perfect timing! I just started the Wilton Fondant and Gum Paste class and want to make my own. This was very helpful! Wish me luck when I make it on Sunday 🙂
I stir in 1-2 Tbsp corn syrup to the melted marshmallows before adding the sugar. I find it makes the fondant a little more pliable & resistant to cracking.
I use my Kitchenaid to mix mine as well and will never go back to hand kneading. @ Dag,I mix in my color as I am stirring my marshmellows but right before I pour them into my KA mixing bowl. I also add a little clear vanilla in mine….. yummy!
I am saving this for sure, I want to make this for my girls birthday.
When do you add coloring?
great tutorial! I've been wanting to try this 🙂