Marshmallow Fondant
Desserts

Marshmallow Fondant

This is a quick and easy recipe to make Marshmallow Fondant at home with just 3 ingredients. It’s a great alternative to store-bought fondant and is great for decorating cakes, cookies or cupcakes. Making Fondant at home actually gives you way more control over adding the amount of colour or sweetness and this recipe is more elastic and easier to work than the store-bought fondant.

For my kids 3rd birthday, I have decided to make a Dinosaur theme cake as he is very much fascinated with Dinos after watching “The Good Dinosaur” movie. As the Dino theme cake calls for a green colour so I thought to make fondant at home. I am not a big fan of using artificial colours in food especially for my kid, but since I have no other option available I have used a little bit of colour to make this fondant colourful. This Homemade marshmallow fondant recipe is a must-have for kids cakes.

You can make this easy peasy fondant in your microwave or double boiler. Just 15 minutes and your delicious colourful fondant will be ready. It can be stored for up to 2 months at room temperature.

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Preparation Time: 10mins  ∏  Cooking Time: 1mins  ∏  Servings: N/A

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Marshmallow Fondant:

Step1: Place marshmallows in a microwave-safe bowl and pour around 1 tablespoon water all over the marshmallows.

Step2: Melt in microwave for 30-second intervals until marshmallows are completely melted. Be sure to stir after every 30 seconds.

Step3: It took me a total of 1 minute for achieving this texture. Depending upon the power of your microwave time may vary but make sure to mix it after every 30 seconds.

Step4: Mix it evenly then start adding confectioners (or powdered sugar) in batches. Initially add 3/4 of the sugar into the marshmallow mixture.

Step5: Mix confectioners sugar with a spoon until it begins thick.

Step6: Take a small amount of vegetable shortening and rub it all over your palm, fingers and on the working board or flat surface. (This is to avoid sticking the marshmallow mixture to your hand.) Transfer the entire mixture onto the flat surface covered with powdered sugar. Instead of vegetable shortening, I have used coconut oil and the end result is same.

Step7: While kneading keep on adding a small amount of powdered sugar into the mixture until it becomes smooth and stretchy. Add only as much powdered sugar as needed to make a dough. Adding extra powdered sugar will give you a stiff fondant after it sets up.

Step8: It took me around 7-8 minutes to achieve this consistency. Initially, the dough will be very sticky but as you keep on kneading it with sugar it will become firm. If it starts to feel a bit dry, add few drops of water at a time until it feels soft and pliable then keep kneading.

Step9: The marshmallow fondant is ready. Divide fondant into required portions and place in a zip-lock plastic bag then in a container to prevent drying.

Step10: If you want to make colourful fondant then add a small amount of food coloring with a toothpick and keep kneading it until the colour is completely incorporated into the fondant.

Step11: It will take around 3-4 minutes until it becomes soft and shiny. If it starts to feel a bit dry, add few drops of water at a time until it feels soft and pliable then keep kneading.

Step12: To store your fondant to be used later, grease the outside of the ball with vegetable shortening and double wrap in saran wrap, then put in a ziplock bag to keep it moist. Store it in room temperature.

Step13: Same way prepare all your colourful fondant and wrap them in saran wrap and store them in a zip-lock bag for later use.

Step14: When you are ready to decorate cake roll your fondant on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.

Marshmallow Fondant

Tips:

  • Adding colour and flavor to your fondant is completely optional.
  • You may also add a few drops of vanilla essence in the fondant.
  • If you find your fondant is sticky after you have added the powdered sugar then add more until it firms up into a ball.
  • Be sure to grease your hands and counter before dumping mixture from the bowl.
  • Any excess fondant can be stored in an airtight container for up to 2-3 months at room temperature.
  • If you do not have a microwave you can still melt the marshmallows using a double boiler method just the way you melt chocolate.

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