I am not a pastry chef, nor do I own a bake shop. However, I can show you How to Make Marshmallow Fondant. This easy recipe tastes better than most fondants and will definitely impress your friends.
Why Make Fondant?
- It looks cool. Come on, you know that’s the main reason.
- Homemade fondant tastes better than store-bought fondant.
- It saves tons of money. My local baking supply store sells fondant for $8 a pound. This recipe make 3 lbs. for less than $5.
- It’s SO much easier than you ever thought it could be.
- You KNOW you’ve always wanted to make a cake like the ones you see on Ace of Cakes and Cake Boss. Admit it!
For years I was terrified of fondant. I’d look at cakes online, in magazines, or on TV and always secretly wish I could create such masterpieces.
Then I heard a rumor from a chef that you could make fondant out of marshmallows and powdered sugar. WHAT?!? Marshmallows were the only thing standing between me and my dream? …Pretty much.
Now that I’ve conquered fondant, I feel invincible. I’ll attack any “hard-to-make” dish with blind confidence. Turducken, Beef Wellington, Mile-High Souffles, let me at ‘em!
How to Make Marshmallow Fondant
The most important thing to remember is grease, grease, grease. Marshmallow fondant is very sticky until it’s finished. Grease everything it is going to touch–including YOU.
Melt the marshmallows with a little water in a GREASED microwave-safe bowl. Mix the powdered sugar and marshmallow in a GREASED electric mixer, until the mixer sounds exhausted.
Then GREASE the counter and yourself, and knead until smooth.
Believe it or not, that’s it.
Fondant is best used to create a smooth layer over cakes, for FLAT decorations, and for squatty shapes that aren’t top heavy. If you want to make standing bows or larger flowers you’ll need to use gumpaste, because it drys harder.
No fancy tools here. I bought a $1 pack of plastic pallet knives to help form the mushrooms and gnomes. You can also paint fondant with food coloring for a “water-colory” look.
How to Make Marshmallow Fondant
Yield: 3 lbs
Cook Time:3 minutes
- 16 ounces mini marshmallows
- 3-6 tablespoons water
- ½ teaspoon extract flavoring of choice (optional)
- 2 pounds powdered sugar
- 2/3 cup Shortening
- (Cornstarch for rolling)
- 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 Tb. 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 over night, 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.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!