Skill Level: Beginner/Intermediate
This tutorial demonstrates how to make inexpensive homemade fondant out of marshmallows and powdered sugar. I recommend that marshmallow fondant (MMF) NOT be your first experience using fondant. Fondant is a lovely, versatile substance, kind of like sugar playdough. With traditional fondant, you knead it prior to use. The kneading action loosens the fibers and the fondant becomes soft and pliable. You should know what real fondant feels like, and how it is supposed to behave, before you experiment with MMF. This recipe makes 3 lbs of MMF, and costs me about $3.50 to make. This is highly economical, especially compared to the cost of pre-made fondant! I actually prefer to use pre-made fondant like Satin Ice or Albert Uster’s Massa Grischuna. But MMF is a great “in a pinch” alternative, if you’re out of fondant and don’t have time to order any more, or you’re covering dummy cakes and don’t want to spend a small fortune on pre-made fondant. I’ve had great success using MMF for bow toppers, check out the Fondant Bow Tutorial!CakeBoss Marshmallow Fondant
Prep Time: 25m,
Servings: 3 pounds
- 16 oz mini-marshmallows
- 2 lb powdered sugar
- 1 tbsp water
- 1 tbsp corn syrup (optional)
- 1 tsp lemon extract (optional)
- Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
- Grease your wooden spoon. This is really important – while your Marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
- Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness.
- The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
- If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
- Gradually, begin to stir in powdered sugar. Continue stirring and adding powdered sugar until you have used about 2/3 of the bag.
- Stop when it becomes difficult to continue to stir with the spoon.
- Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You’ll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary.
- When it is at this stage, it is still too warm and soft to use. Store in a gallon-sized ziploc bag and store for future use.
- When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!
* A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer’s motor this way! It’s not worth the risk, folks! Your stand mixer wasn’t made for this!
