How To: Marshmallow Fondant Recipe
Fondant has become a very popular medium in the baking world, being used used to decorate cookies, cakes and pastries of all kinds. It is essentially a sugar paste that is typically made from sugar, water, and other ingredients like gelatin or glucose syrup. Fondant has a smooth, pliable texture that allows it to be rolled out and draped over cakes to create a sleek, polished appearance. Working with it may take you right back to your childhood and playing with Play Doh, but the best part is that it is edible!
Marshmallow fondant is a great option for home cake and cookie decorators, since it is relatively easy to make--and it tastes great, too! You only need to purchase two ingredients: marshmallows and confectioners’ sugar. You'll also need just a little bit of water, as well as some shortening to keep the mix from sticking to your bowl, but once this fondant is made, it can be used to cover cakes and cookies, create decorative accents, or mold into figures. Use gel or powdered food coloring to tint your fondant any color you like, and you can also add the flavor extract of your choice. The sweetness and pliability of marshmallow fondant make it a popular choice for cake and cookie decorators--for good reason!
Recipe
5 min
15 min (plus resting overnight)
8
Desert
Ingredients
- 1 pound Marshmallows
- 2 pounds Confectioner’s Sugar
- 4 tablespoons Water
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Vegetable Shortening
Directions
Step 1
Coat the inside of a large microwave-safe bowl with a thin layer of vegetable shortening, and add 1lb of marshmallows. Make sure to also coat your spatula with shortening.
Step 2
Add the water and flavor extract and coat the marshmallows with it.
Step 3
Microwave in 30-second intervals until completely melted, stirring in between.
Step 4
Add half the confectioners sugar to the bowl and combine with the melted marshmallows.
Step 5
Spread a thin layer of shortening on the surface of the table. Pour the rest of the sugar on top of it.
Step 6
Pour the marshmallow mixture on top of the sugar and start kneading it in. Use a bench scraper to help collect the sugar from the table and incorporate it into the fondant mixture.
Step 7
Once the fondant mixture is fully incorporated, cover it completely and tightly with plastic wrap and let it rest overnight.
Step 8
Use a fondant rolling pin to roll the dough out thinly. Cut fondant with cookie cutters, pastry wheels, or any other fondant tools. Use a wet paintbrush to brush the back of the fondant with water; this will act as a glue, and your fondant can now be applied to your cookie, cake, etc.
Channel your inner 5-year-old and have fun molding and modeling to your heart's content!
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