I finally did it. I learned how to make marshmallow fondant. 🙂
Fondant cakes are so beautiful and delicious, but I always thought it was going to be way beyond my baking skill level. Well, I’m here to tell you, marshmallow fondant is so do-able. I distinctly remember going to the birthday party of one of my son’s friends two years ago, and trying the minion shaped fondant covered cake. The amazing taste of fresh marshmallows was the first flavor that hit me as I bit into the fondant and buttercream frosting covered yellow cake. It hit me in a good way – amazing.
The marshmallow was such a distinctively delicious taste. I knew some day I would just have to learn how to make it. Well, finally, I know how, and the good news is, its super easy AND fun.
The recipe I’m sharing here is the only homemade marshmallow fondant recipe you will ever need. Its an easy marshmallow fondant that smells amazing, tastes so fresh and is super delish.
HOW TO MAKE MARSHMALLOW FONDANT IN SEVEN EASY STEPS
STEP 1: Place 10 ounce bag of marshmallows in microwaveable bowl. I prefer using the mini marshmallows. They seem to melt smoother.
STEP 2: Add one teaspoon of vanilla to marshmallows.
STEP 3: Place marshmallows in microwave. Cook for 1 minute, then stir. Place back in the microwave for another minute, and stir again. I’m always done with the melting at this point. The marshmallows are perfectly melted after 2 minutes.
STEP 4: Start to add the powdered sugar. Stir one cup of powdered sugar into melted marshmallows.
STEP 5: After stirring one cup of powdered sugar into melted marshmallows, you will then move the marshmallow mixture to your kneading space. The next 2-3 cups of powdered sugar that you add, will need to be kneaded into the marshmallows. Be sure to have a bar of shortening close by. You will want to rub shortening on your hands to keep from sticking to the marshmallow mixture. You will also want to keep plenty of powdered sugar dusting your kneading space to prevent sticking to the counter/kneading space. It can get really messy if it starts sticking.
STEP 6: You will know you are done adding sugar and kneading when your fondant pulls apart and looks like picture B below. It will pull apart easily when complete. You will notice in photo A, it is still rubbery when you pull the fondant – its not ready at this point. The fondant would be difficult to roll out if you stop at this rubbery point.
STEP 7: Now, you are ready to roll the fondant up in a nice tight ball. Rub shortening over the fondant ball and wrap in plastic wrap. Store for at least 12 hours before rolling out and using for decorating. You may store the fondant for up to one week.
Hope you enjoy making marshmallow fondant as much as I do!
You can use this fondant to create decorations for cupcakes. Some of our cupcake recipe posts to try are the following:
- 1 10 oz bag of mini marshmallows (they tend to melt smoother than the larger ones)
- 3 cups of powdered sugar, sifted
- 1 tablespoon water
- 1 tablespoon vanilla extract
- vegetable shortening (to keep your hands from sticking to fondant while kneading, create a non-stick work surface, and to rub on fondant ball before storing to help keep moisture in)
- Melt marshmallows in microwaveable bowl in 1 minute increments. Stir after each 1 minute. Repeat process until marshmallows are smooth.
- Add the powdered sugar by stirring in a ½ cup at a time until you have reached the desired consistency. (wooden spoons work well for the stirring).
- Once a dough like consistency forms, it is time to knead the dough. Rub vegetable shortening on your hands to avoid sticking.
- Knead until when you break off a piece of the fondant, it breaks fairly easily.
- Rub vegetable shortening over the ball of fondant, wrap in plastic wrap and store for 12-24 hours. At the end of this time, the fondant will have come together and will be much easier to work with as you start to add color and cut out fondant shapes.