Marshmallow Fondant, the only fondant you need!!

There are tons of recipes for rolled fondant. Some more involved than others but all of them aimed at giving you a workable editable Playdoh like substance used to cover cakes, make decorations and sculpt figures. After trying various recipes such as Michele Fosters Fondant I have found that I am most comfortable with the recipe below. In my opinion it tastes the best, is easy to make, easy to work with and to date I haven’t had any trouble with getting consistent results.

Marshmallow Fondant Recipe

2lbs plus a few cups of powdered sugar

1 10 oz bag plus 2 cups of mini marshmallows

3 tbsp of water

¾ tsp of salt

1 tbsp of clear flavoring **(you can use a flavoring with color like pure vanilla but it will slightly discolor your end product)

2 tbsp butter or margarine

1 tbsp clear corn syrup

Step 1

Use the butter to grease a microwave safe bowl large enough to accommodate the marshmallows.

Step 2

Add marshmallows, water, salt and flavoring to the greased bowl. Microwave in 30 to 40 second increments until the marshmallows have melted being careful not to burn the mixture. Once the mixture is melted, add the corn syrup and mix until incorporated.

Step 3

In a stand mixer fitted with the hook attachment, add 2 lbs powdered sugar. Slowly add the melted marshmallow mixture to the powdered sugar with the mixer on its lowest setting. Once all of the marshmallow mixture is incorporated, turn the mixer to the highest speed. Turn the mixer off and check the mixture. Depending on the moisture content in the air, your mixture will still be glossy and sticky. Add more powdered sugar in 1 cup to ¼ cup increments until the gloss wet look is replaced by a matt look. Your mixture will still be sticky but you will be able to lightly touch it without having a gooey mess stick to your finger.

If you do not have a stand mixer available to you, you will want to use a hand mixer on a low speed until the marshmallow mixture is incorporated enough to touch. Once it is incorporated add the additional powder sugar by needing it into the dough.

Step 4

Once you have gotten your mixture to the matte not so gooey stage you will want to spray a large sheet of plastic cling wrap with nonstick spray (PAM) or apply a thin coat of vegetable oil. Scrape the mixture out on to the plastic wrap and wrap tightly smoothing out any air pockets and making an airtight closure around the fondant. Just to be sure, I put the wrapped fondant into a zip lock baggie sealing out all of the air.

The fondant will then need to cure for a minimum of 12 hours before use. Once the fondant sits you will be able to work it into a pliable state by working Crisco into the fondant.