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How to make marshmallow fondant

Author Five Silver Spoons

Ingredients

  • 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

Instructions

  1. Melt marshmallows in microwaveable bowl in 1 minute increments. Stir after each 1 minute. Repeat process until marshmallows are smooth.
  2. 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).
  3. Once a dough like consistency forms, it is time to knead the dough. Rub vegetable shortening on your hands to avoid sticking.
  4. Knead until when you break off a piece of the fondant, it breaks fairly easily.
  5. 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.