Marshmallow Fondant
Ingredients
*1-16oz. bag mini marshmallows
2 Tbsp. water – more if necessary
2 lbs. powdered sugar
1/4 c. shortening
*NOTE: If you can’t find a 16 oz. bag, you can reduce your sugar by approx. 1/4 for a 10 oz bag.
Instructions
1. Combine marshmallows and water; microwave on high for approx. 45 seconds. Mix well. If marshmallows aren’t
completely melted, return to microwave for 15 seconds. Mix well.
2. Heavily grease your rolling mat with shortening. Pour powdered sugar on mat and make a well in the center; pour
the marshmallow mixture into well.
3. Heavily grease your hands and work mixture together. Be careful — marshmallow mixture may be hot.
4. Knead fondant until smooth – greasing hands as necessary.
5. Wrap fondant in plastic wrap and store in an airtight container up to 2 weeks.
6. If fondant is stiff when ready for use, microwave at 10 second intervals until pliable.
Tips from Annie:
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Use as little Crisco as possible.
If your fondant is to be all one color, it is easiest to color the marshmallows after they melt and then add the
sugar, etc.
After kneading, form the fondant into a ball, grease the outside with Crisco and wrap tightly in saran wrap. Place
the wrapped ball into a Ziploc bag and remove all the air. Leave to sit overnight prior to using.
Do not refrigerate….ever.
Michele Foster’s Updated Fondant
Ingredients
1/2 cup cream
3 Tbsp. unflavored gelatin
1 cup corn syrup
3 Tbsp. butter
3 Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
Instructions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
2. Let gelatin ―bloom‖ or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15
second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin.
Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE
WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand
mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any
lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down
the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping
the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick
surface. Also have plastic wrap prepared with a thick coat of cooking oil. Do not use spray this can cause the
fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is
smooth. It will still be slightly soft.
12. Wrap in plastic wrap coated in oil; wrap again, and then place in an air tight container such as a zipper bag or
plastic tub.
13. Allow fondant to rest at least 6 hours or overnight.
14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION:
CHOCOLATE – add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown
food coloring to make it darker.
WHITE CHOCOLATE – add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT – Replace cream with equal amounts of water, non-dairy creamer, fruit juice, or other liquid.
Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake
dummies.
GENERAL INFORMATION
If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the
consistency of play dough.
If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and
then blending the batches together. Keep any unused fondant covered.
Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the
freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE
MICROWAVE.
The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin
in it (gel colors) and will soften the fondant.
Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity,
temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature
of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more
difficult, but it can still be done.
This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
Variations of this recipe can be found in the cook book ―The Sugar Fix, the recipes and rantings of an obsessivecompulsive cook‖. Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would
like for it to be signed. This is only available through Lick the Spoon Productions.