Marshmallow Fondant
User Reviews
5
Marshmallow Fondant
Description
This Marshmallow Fondant recipe uses melted mini marshmallows combined with powdered sugar and vegetable shortening to create a non-traditional fondant. The mixture is microwaved until smooth, then kneaded with added powdered sugar until a firm, stretchy dough forms that can be rolled out or shaped.
The fondant is prized for its pliability and ease of handling compared to traditional sugar paste. Coloring is achieved by kneading in gel or paste food colors, allowing for customized decorative finishes.
Finished fondant can be stored wrapped and refrigerated for extended periods. Variations include melting on the stovetop, substituting large marshmallows, or using a stand mixer with a dough hook for kneading, catering to different preferences and equipment availability.
Ingredients
- 16 ounce package mini marshmallows (8 1/2 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 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.
Notes
- This recipe yields about 3 pounds (48 oz) of fondant, sufficient for most cake coverings.
- To color, knead fondant with icing color wearing gloves to achieve even hues.
- Store finished fondant coated in shortening and wrapped airtight in the refrigerator for up to 2 months.
- Alternative preparation methods include melting marshmallows on stovetop or using a stand mixer for kneading.
- Large marshmallows can substitute mini ones, with adjusted water and powdered sugar for consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 2890 kcal
% Daily Value*
| Calories | 2890kcal | 145% |
| Carbohydrates | 663g | 221% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 5g | 250% |
| Sodium | 193mg | 8% |
| Potassium | 21mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 600g | 1200% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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