Here is the recipe for the Marshmallow Fondant that I’ve used on all of my cakes so far. Enjoy! -Jen
Total Time 15 minutes Yield: 1.5 lbs. of fondant (About 24 servings)
- 8 ounces mini marshmallows
- 1 pound confectioners sugar (about 4 cups), plus extra for dusting
- 2 tablespoons water
- gel food coloring (optional)
- In a microwave safe bowl, add your mini marshmallows and water. Microwave on high for one minute. Stir until mixture becomes smooth. If there are still lumps, microwave on high for an additional 30 seconds until smooth.
- If you are adding color to your fondant, add a few drops at this stage and mix thoroughly.
- Add confectioners sugar, one cup at a time and stir with a spatula until stirring becomes impossible (around cup 4).
- Turn out ingredients on a lightly sugared surface. Dust your hand with confectioners sugar and begin kneading the “dough” just until all of the sugar is incorporated. If the mixture is too dry, add 1 teaspoon of water at a time until the dough is smooth. If the dough is too wet, add 1 tablespoon of confectioners sugar until dough comes together smoothly. Be careful not to add too much sugar as this makes the dough tough.
- You can also add food coloring to the fondant at this stage. Flatten your fondant into the shape of a disc. With gloved hands, add a few drops of food coloring to the dough and begin kneading it with your hands. You will see streaks of color come through. Knead until the color has come though completely.
- Now your fondant is ready to use or to be stored.
Notes: Fondant is best when used the same day. Tightly wrapped and sealed fondant can be stored in the refrigerator or in a cool environment. Be sure to knead the dough again until supple in order to use again.