Marshmallow Fondant

"This recipe has a really nice flavor to it! http://whatscookingamerica.net/PegW/Fondant.htm"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by cata_0604 photo by cata_0604
photo by Trisha M. photo by Trisha M.
photo by Amber D. photo by Amber D.
photo by Izy Hossack photo by Izy Hossack
Ready In:
1hr 10mins
Ingredients:
4
Yields:
1 Cake
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ingredients

  • 16 ounces white mini marshmallows (use a good quality brand)
  • 2 -5 tablespoons water
  • 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
  • 12 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
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directions

  • Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
  • It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
  • Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
  • Start kneading like you would bread dough. You will immediately see why you have greased your hands.
  • Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
  • Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
  • Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
  • Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
  • MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Questions & Replies

  1. The cake I'm baking this weekend needs yellow, pink and white fondant. Can I get all 3 colors out of one batch or do I need make 2 batches?
     
  2. This is so cool. I have a grandson with severe dairy and nut allergies and though I have found a pretty good frosting recipe, decorating has been a challenge. Fondant never occured to me and marshmallows are dairy free! Thank you!
     
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Reviews

  1. I use this all the time to decorate cookies. But I have a much easier - less messy way: 1) Melt marshmallow & water in microwave 2) Place 1/2 sugar in mixing bowl and make well in center 3) Pour marshmallows in center of well & mix with dough hook 4)continue kneading & add rest of sugar...then continue with the rest of the recipe.
     
  2. lI ove this fondant, givs you a nice smooth product. Something that I do differently is use my mixer with hook attachment. After melting the marshmallows and water, I pour it in my mixer with about 1/4 Crisco and start mixing, if I'm going to color it i add the gel coloring now. After thats mixed i start adding the sugar. About 4 cups first, then another 2 then take out and knead the rest. A lot easier and don't end up with pink hands from food coloring.
     
  3. Part 1. I have never made or eaten fondant. I looked on line, read recipes, watched videos. And since I am not a neat cook I was a little nervous using all that powdered sugar. I decided that I would start by mixing the marshmallow and sugar in the bowl. It got to the point that I had to turn it out to knead on the counter. I was doing pretty good until I got over confident and added to much sugar. I ended up needing to be vacuumed off. But I managed to make something that I think is fondant. I have no idea what texture I'm going for really. I've got dryish playdough. I greased it and put it in a foodsaver canister (saw that on line). I will be using the fondant on a cake in 5 days. I will play around with it in a few days. By the way, don't wear fuzzy slippers when you are making this.<br/><br/>Part 2. (March 3rd and 4th) I forgot to mention that I was making fondant because I have a Cricut Cake. I needed my cake on the 5th so I decided that I would start practicing on the 3rd. With the help of Tinkerbell I decided that my fondant was to dry. Since I had a time crunch and couldn't start over I cut off a piece, added a few drops of water and nuked it until it was slightly warm. I kneaded the water in and it was a little sticky. That was ok because I wanted beige and brown fondant. So I kneaded in some cocoa to get the colors I wanted. Everything was looking good. It rolled out nicely and I feed it to the Cricut. No go. I'm sure it would have been fine for other uses. It was to soft for the machine. I panicked for a moment (or 5) and remembered a video I saw on youtube. A woman used marshmallow fondant but she let it dry overnight on the cutting mats. So I filled my cutting mats and a few cutting boards and let them dry overnight. The next day it was perfect. My DS was thrilled with his cake and my DD can't wait for her birthday.<br/><br/>I had heard that fondant doesn't taste good. This does. The plain, light chocolate and chocolate (my favorite). I will definitely be making this again.
     
  4. I've recently tried many fondant recipes, but this is the one I keep coming back to. Only change I make is using marshmallow creme instead of melting marshmallows. I know, it's more expensive, but it's worth it. I find the texture is softer, and the "dough" is better to work with, and it's less messy. Thanks for getting me off to a good start in the world of fondant!
     
  5. This is a great recipe however I can't help wonder how your instructions are verbatim to the one listed by Peggy Weaver with actual diagrams on how to apply fondant. If it IS her recipe, give her credit!
     
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Tweaks

  1. Added a TBL vanilla with the water for flavor. Have a bad back and shoulders so I greased the bowl in my KitchenAid mixer and the dough hook thoroughly with crisco. After microwaving the marshmallows I poured it over powdered sugar in greased bowl and mixed in the mixer. Then turned out onto my fondant mat and kneaded a little before storing. So much easier than doing it by hand.
     
  2. I've recently tried many fondant recipes, but this is the one I keep coming back to. Only change I make is using marshmallow creme instead of melting marshmallows. I know, it's more expensive, but it's worth it. I find the texture is softer, and the "dough" is better to work with, and it's less messy. Thanks for getting me off to a good start in the world of fondant!
     
  3. I've never made fondant before and I was a little scared because a lot of other recipes looked way more complicated. This one is AWESOME!!!! I also like the porcelain look of fondant so instead of shortening I just melted the marshmallows per the directions (only took about 1 1/2 minutes for me because I stirred thoroughly between micro sessions), added a box of powdered sugar and gave a quick turn with a rubber spatula in the bowl to start incorporating it before I turned it onto my powdered silpat baking mat. I doused my hands with powdered sugar but it was still incredibly sticky (take off your rings). I stuck with it and continued adding powdered sugar as I kneaded. Eventually it all came together wonderfully, but be patient because it does take a good amount of time. I ended up using about 1 3/4 boxes of powdered sugar and rolled it out right after I made it because my party is this afternoon. It rolled out perfectly without any tears (because I powdered the counter and the rolling pin). Before you set it on the cake make sure to put a thin layer of frosting (I just bought one from the store) so the fondant sticks everywhere you want it to. I made a star shaped cake so it was extra important that it stuck in the corners. I took the extra fondant and broke it into smaller pieces and added food coloring for the decorations. This recipe definitely showed me that even I can make fondant that looks and tastes great.
     

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