This irresistible marshmallow fondant recipe brings professional-looking cake decorating right into your kitchen. Creating smooth, pliable fondant at home takes just 20 minutes and a handful of basic ingredients.
Perfect for covering special occasion cakes or crafting decorative elements, this homemade version tastes far better than store-bought alternatives. Whether you’re a beginner or experienced baker, mastering this sweet and versatile fondant will elevate your desserts to stunning new heights.
Ingredients for Perfect Marshmallow Fondant
- Mini Marshmallows: 16 ounces (8½ cups) fresh and squishy
- Water: 2-5 tablespoons, at room temperature for best results
- Powdered Sugar: 8 cups, pre-sifted for smooth consistency
- Vegetable Shortening: ⅓ cup, crucial for preventing stickiness
Step-by-Step Instructions
- Melt the Marshmallows: Combine marshmallows and 2 tablespoons water in a large microwave-safe bowl. Heat in 30-second bursts, stirring between each interval until completely smooth.
- Initial Sugar Integration: Add 5 cups of powdered sugar to the melted marshmallows and fold gently until partially combined.
- Prepare Work Surface: Coat your hands and counter generously with shortening to prevent sticking.
- Kneading Process: Turn mixture onto prepared surface and knead like bread dough, gradually adding remaining sugar until reaching desired consistency.
- Moisture Check: If fondant tears easily, add water in ½ tablespoon increments, kneading until you achieve a smooth, elastic ball that stretches nicely.
Working with Fondant
Making fondant can get sticky, but don’t worry! The key to success is keeping your hands and work surface well-greased. If you notice the fondant sticking too much, just add a little more shortening to your hands and counter. Think of it like playing with play-dough – the more you knead it, the smoother and more pliable it becomes.
Troubleshooting Tips
Is your fondant cracking or tearing? Add a tiny bit of water (½ tablespoon at a time) and knead it in. Too sticky? Sprinkle in more powdered sugar. The perfect fondant should feel like soft clay and stretch without breaking. Remember – you can always adjust the texture, so don’t worry if it’s not perfect right away!
Storage Tips
Your homemade fondant will stay fresh for up to 2 weeks when stored properly. Wrap it tightly in plastic wrap, then place it in an airtight container. Keep it at room temperature – the fridge can make it too hard! Before using stored fondant, let it sit at room temperature and knead it gently to soften it up.
Color and Flavor Ideas
Want to make your fondant extra special? Add a few drops of food coloring while kneading to create beautiful colors. For flavors, mix in a tiny bit of extract like vanilla, almond, or lemon. Start with just a drop or two – you can always add more, but you can’t take it away!
Marshmallow Fondant
Equipment
- microwave safe bowl
Ingredients
- 16 ounce package mini marshmallows (8 ½ cups)
- 2-5 Tablespoons water
- 8 cups powdered sugar
- 1/3 cup vegetable shortening
Instructions
- Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl. Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
- Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
- Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more confectioners’ sugar as needed and re-grease your hands and the counter as needed.
- If the marshmallow fondant is tearing easily, it is too dry; add water (about ½ tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.
