How to Make Marshmallow Fondant Recipe
I’ll never forget Dotter’s Sweet 16 Birthday. We’ve thrown some fun shindigs but this one was special. T-shirts were made. Fun was had. And, the cake, well, the cake was pretty darn glorious.
Decorating cakes isn’t really my thing but every once and awhile I like to make sure the skills mom taught me are still intact. And now that fondant cakes are a favorite, I decided I’d start making my own. And, of course, I choose the easy way – marshmallow fondant. This recipe is better tasting and easier to work with than pre-made stuff, too.
It’s always fun trying to create a masterpiece behind the birthday girl’s back.
- 16 ounces white mini-marshmallows (use a good quality brand)
- 2 pounds powdered sugar
- 3 to 5 tablespoons water
- Flavoring extract (optional)
- Food coloring
- 1/2 cup Crisco shortening (for hands)
Place marshmallows into a large, microwaveable bowl. Microwave about 30 seconds at a time then stirring and repeating until melted. Stir in powdered sugar. Add water a little at a time as needed. Use hands to knead fondant but be careful. it might be hot in places for a while. The shortening is to keep the fondant from sticking to your hands.
Split fondant into sections according to how many colors you will need. Knead food coloring into each.
For chocolate, you can add some sifted, dark chocolate cocoa powder to your fondant with a little more water. Knead. Knead. Knead.
Roll out fondant as you like for your project. Great for cookies, cupcakes, cakes… and, of course, giant cupcakes.