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The Best Recipe For Marshmallow Fondant
There's no better way to make a cake look elegant and refined than with fondant. Avid bakers know that while fondant is great to work with it can be expensive. That's why making your own is a great idea - also it tastes much better than the store bought kind.
Why It Works
This is my favorite recipe for marshmallow fondant because it comes together without much effort, is pliable, easy to work with and can be colored in a cinch. Unlike other marshmallow fondant recipes this one doesn't need to rest overnight so it's great to use the same day you make it.
Making marshmallow fondant can seem intimidating the first time around. However, even though things can get a little messy this recipe for marshmallow fondant is almost fool proof. It has worked for me time and again - for small cakes, large cakes, on rainy days, on sunny days...you name it.
You'll notice the recipe calls for shortening instead of butter. Shortening isn't an ingredient I cook with so I buy it solely for this recipe. It works better than butter because it stays soft at room temperature and gives the fondant a nice sheen.
This recipe for marshmallow fondant can be made by hand but it is much easier when done using an electric mixer. I suggest wrapping your machine in plastic while beating in the sugar to avoid making a huge mess.
Recipe For Marshmallow Fondant
will cover two 10-inch round cakes
16 ounces of mini marshmallows
3 tablespoons of water
2 lbs. of powdered sugar
2/3 cup of shortening (do not substitute with butter!)
1 tsp. vanilla extract, optional
extra shortening for greasing
cornstarch for rolling
plastic wrap to protect electric mixer
Preparation
1. Use shortening to grease a microwave-safe bowl, a spatula, the bowl of your electric mixer and the bread hook attachment. Grease the counter space you will use to knead the fondant. There's no need to wash your hands afterwards.
2. Put all of the marshmallows in the greased microwave-safe bowl. Sprinkle with the water. Melt in the microwave in 30-second intervals. Use the greased spatula to stir the mixture in between. Continue melting the marshmallows until completely smooth, a process that'll take about two minutes. After the marshmallows have melted add the extract, if desired.
3. Add the melted marshmallows to the electric mixing bowl. Beat on low and slowly add the entire 2 lbs. of powdered sugar. Mix until the mixture comes together. There will be some clumps but don't worry about those for now.
4. Dust the countertop with cornstarch. Dump the fondant (clumps and all) onto the counter and knead with greased hands. Continue kneading until smooth. If the mixture seems too loose sprinkle a bit of powdered sugar. If it's too tight add a little more shortening.
5. Once the marshmallow fondant is nice and smooth add color, if desired. To do so just add a drop or two of gel color and knead until fully incorporated. Roll out and cover cake as usual. You can also use it to decorate cupcakes.
Chef Tips
Store leftover fondant wrapped in plastic and stash in a plastic zippie bag or an air tight container. Also, never ever refrigerate fondant. To work with old fondant simply microwave it for 10 seconds intervals, kneading it in between sessions, until you get the right texture. If you cook it too long it'll be too soft. In this case, just let it cool off so it can harden.
Questions about this recipe for marshmallow fondant? Leave it in the comments below and we'll come to the rescue.
