How to Make Fondant (Marshmallow Recipe)

Name: How to Make Fondant (Marshmallow Recipe)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 3 pounds
Ingredients: 16 ounces mini marshmallows; 3-6 tablespoons water; 1/2 teaspoon flavored extract; 2 pounds powdered sugar; 2/3 cup shortening; cornstarch

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
23 mins
Servings
3 pounds
Calories
344 kcal
Course
Dessert
Cuisine
American

How to Make Fondant (Marshmallow Recipe)

Gael Hudson

Report

This Marshmallow Fondant recipe tastes better than most fondants and will definitely impress your friends.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

16 ounces mini marshmallows
3-6 tablespoons water
1/2 teaspoon flavored extract of choice, optional
2 pounds powdered sugar
2/3 cup shortening
cornstarch for rolling

Add to Shopping List

Instructions

Place the shortening in a small bowl, you’ll need to dip into throughout the entire process.
Grease a microwave-safe bowl, the electric mixer bowl, the paddle attachment and a spatula with shortening.
Pour the marshmallows, 3 tablespoons of water and the extract in the microwave-safe bowl.
Melt the marshmallows in the microwave in 30 second increments. Stir with the greased spatula in between.
Continue until the marshmallows are completely smooth—2-3 minutes.
Pour the marshmallows into the greased mixer bowl. Start the mixer on low and slowly add the entire bag of powdered sugar. Mix until the mixer starts to struggle. There will still be plenty of dried clumps in the bowl.
Grease a clean work surface and your hands. Dump the mixture out on the surface, clumps and all. Start kneading and re-grease hands as needed.
Knead for several minutes until the mixture is clump free. At this point, if it seems to be dry and rips when you pull it, add a little more water, 1 teaspoon at a time, until the fondant is soft, pliable and can stretch a little ways when you pull on it. *When you add the water, it is going to seem like a mistake for a moment, but re-grease your hands and keep kneading. The water will absorb into the fondant.
Now, grease the whole ball and wrap with plastic wrap. Place the wrapped ball in a large zip bag and squeeze out all the air before sealing. Let it sit overnight to improve the texture and elasticity. *You can use it immediately in a “cake emergency” but it’s better to wait. *It’s best to color fondant right before using so the color doesn’t fade. Drop a few drops of food coloring on the fondant and knead in.
Once it has sat overnight, sprinkle a clean work surface, and your hands, with cornstarch. *Some people use more powdered sugar for this, but they risk adding clumps to their perfectly smooth fondant. Cornstarch doesn’t clump.
If rolling out for a cake, rub cornstarch on the rolling pin and roll until just over 1/8-inch thick. Make sure to measure the cake and sides accordingly. Drape over a frosted cake and gently smooth any bumps or creases. Carefully cut the excess fondant around the bottom.
If using for molding, HAVE FUN! It molds just like play dough. If wrapped well, it will keep at room temperature for a long, long time.

Nutrition Information

Show Details

Serving 1serving Calories 344kcal (17%) Carbohydrates 71g (24%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 22mg (1%) Fiber 1g (4%) Sugar 64g (128%) Calcium 1mg (0%) Iron 0.1mg (1%)