How To Make Fondant (Marshmallow Recipe)
How To Make Fondant (Marshmallow Recipe) – I am not a pastry chef, nor do I own a bakeshop. However, I can show you how to make fabulous homemade 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 pounds 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!
Making Fondant (Scares)
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 at home 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!
Marshmallow Fondant Recipe Ingredients
The ingredient list for this recipe is so simple, you probably have most of these things in your pantry or fridge already!
- Mini Marshmallows – white, not the colored variety
- Flavored Extract of Choice – This is optional although I used almond extract
- Powdered Sugar – and lots of it
- Shortening – or lard
- Cornstarch – for rolling
How to Make Fondant with Marshmallows
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.
Get the Complete (Printable) How To Make Fondant (Marshmallow Recipe) + VIDEO Below. Enjoy!
What Is Fondant For?
Fondant is best used to create a smooth layer over cakes, for FLAT decorations, and for small 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 dries harder.
Supplies Needed for Making Fondant Creations
To make fondant at home, you simply need a large microwave-safe bowl and an electric mixer.
No fancy tools are needed for molding the fondant either. I bought a $1 pack of plastic pallet knives to help form shapes like mushrooms and gnomes. Simple cookie cutters can be handy. You can also paint fondant with food coloring for a water-color look.
Check out these fun ideas as well…
Frequently Asked Questions
How Long Can I Store This Fondant?
You can store it in the pantry, wrapped really well, or in the back of the fridge for longer periods. I’ve had some in my fridge for several months at a time with no problem at all.
Can I Use A Hand Mixer Instead?
You can, but it probably won’t get you very far. You’ll have to do most of the mixing by hand. It’s a good upper body workout!
Does The Temperature In The Air Make A Difference?
When making fondant the air temp shouldn’t matter that much. It will be a little softer in warm temperatures and a little more firm in cooler climates, but not by much.
Other Great Treat Ideas
- Molasses Spice Cookies with Toasted Marshmallow
- Roll Cake with Raspberry Cake Filling (Roulade)
- How to Make a Perfect Pie Crust
- How To Make Buttermilk
- Lemon Ricotta Cake (Crepe Cake Recipe)
- Impossible Pie (Easy Coconut Pie Recipe)
- Easy Microwave Peanut Brittle Recipe
- Mango Pudding Recipe (Dairy Free!)
How to Make Fondant (Marshmallow Recipe)
- 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.
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