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.
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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.
Ok. I'm convinced. I always make everything from scratch, except the fondant. I tried a recipe for marshmallow fondant once & it was a gooey, awful mess. Got a wedding cake in a couple of weeks, so I'm going to try this out. Thank you!
Thank you for sharing this with us! I just made this today, and it was awesome! I will never againg purchase premade fondant!
Michelle ~ I would only use the gel…the liquid might make the fondant too sticky.
Do you use regular food coloring or special coloring? I have the drops on hand but saw gel at the store the other day. Does one work better than the other with fondant?
I so badly want to make fondant but I am so scared of it at the same time!! I saw this the last time you posted and I really want to make it… maybe I will this weekend!!
Hello!!
Love your blog !!
If i didn't find Crisco where i'm living, i could replace it by butter? or any other suggestion? thank you
I live in Morocco…
xx
Sophie
First, great tip with the kneading attachment! I will have to try that!
Not sure how much the sugar is in grams…it is 2 lbs, so I am sure you can find a converter somewhere..sorry 🙁
Jessica ~ I have stored the fondant in the fridge and out both and I tend to prefer it in the fridge, just a personal preference I suppose, but it certainly has never been ruined..it's how I always do it! Also, I have made using both brand name and store brand marshmallows and haven't ever noticed a difference, but there certainly is no harm in buying the name brand, I agree 🙂
Dag ~ I add coloring when I am done. I knead in the coloring after it is made, but like Emily P said, I am sure you can add it into the marshmallows when stirring, just as long as you need the whole batch one color.
Jenrn ~ I LOVE that corn syrup tip! I will definitely be trying that!
Teri ~ since you do have such a dry climate, I might consider adding 1 Tablespoon more water and make sure you seal it completely airtight!
sweetlife ~ I use photoshop.
Ashley ~ this recipe makes just under 3 lbs of fondant.
Looks great and sounds yummy! Excellent tutorial. I would never attempt it without your help..thanks:)
Do you know how much Fondant this made? I*m making my daughter*s birthday cake this weekend and wanted to try this out before I spent $80 in pre made fondant!! How much did what you got weigh??
Thanks for sharing my daughter would love this, she has been trying her hand with fondant.
thanks for sharing
sweetlife
ps, what program do you use to add words to your pics, thanks