Tutorial: How to Make Marshmallow Fondant

When I decorate cakes for events, I usually use Marshmallow Fondant.  I use MM Fondant because it has the same smooth finish as traditional fondant but it tastes much better and is very inexpensive!

If you’ve never made or used fondant, it can be a little tricky, so I’m sharing a two-part tutorial on how to make MM fondant and then how to decorate with it.

Today I’ll share how to make the fondant and next week will be how to use it.  Enjoy!

Recipe Notes:

*You’ll notice I’ve put some brand names in the ingredient list.  Based on experience, I suggest dishing out the extra dollars for high quality ingredients.

*If your fondant has little lumps of powdered sugar, try letting the fondant rest overnight.  Most of the lumps should dissolve.  If the problem persists, try switching powdered sugar brands in the future or pre-sifting the sugar.

Marshmallow Fondant 

Ingredients:

16 oz Jet Puffed Marshmallows

32 oz (2lbs) powdered sugar

2 tbsp water

Crisco Vegetable Shortening

Place the marshmallows and water in a large microwave safe bowl.  Microwave for 60 seconds and stir.

Microwave for another 30 seconds and stir.

Microwave for another 30 seconds and stir (see a theme here?)

Keep microwaving in 30 second increments until the marshmallows are completely smooth.  Don’t go any higher than 30 seconds (after the first time).  You don’t want burnt marshmallows!

Meanwhile, apply a thick coating of Crisco directly onto the countertop to prevent sticking.

Once the marshmallows are completely smooth, pour in about three quarters of the powdered sugar (about 6 cups, but really there’s no need to measure, just eyeball it.)

Stir a bit, then turn it out onto the greased counter.  

At this time, you’ll also want to put a thick layer of Crisco on your hands – don’t forget the backs & in between the fingers – this stuff is sticky!  I also like to have an additional blob of Crisco on the counter nearby, so I can easily reapply as necessary.

Start kneading the powdered sugar into the melted marshmallows, just like kneading bread dough.  As you knead, slowly add in the last bit of powdered sugar.   The fondant will still be a bit tacky.  You’ll know you’ve reached the right consistency when you can stretch the fondant without if cracking or breaking but you no longer need to reapply copious amounts of Crisco to your hands. 

Be careful not to add too much sugar, you don’t want it to get dry!  Note: I rarely use the entire 32 oz of powdered sugar.  You will need more or less depending on how fresh the marshmallows are, how much water was added to the marshmallows, and the humidity in the air.

While you take time to clean off the counter, cover the fondant with a layer of Crisco, wrap it tightly in plastic wrap and then place in a zipper bag.  This is also how you’ll store any excess fondant.  I usually wrap my fondant for just a couple minutes while I clean up the counter.  I like to have a clean surface as I begin tinting and rolling the fondant.

I like to add my color in at this point while the fondant is still warm and pliable, but after my work surface is clean.  Be sure to use a gel food coloring, such as Wilton (check your local craft store gel food colors).  

Take a bit of food coloring out of the container with a clean toothpick (use a fresh toothpick each time).  Start with a little food coloring and gradually add more.  Remember: you can always go darker, you can’t go lighter.  If I am trying to make a specific color (especially if I need to mix a couple colors together), I start with a marble sized bit of fondant and practice.  This way, if I make the wrong color, I haven’t ruined a whole batch of fondant.

Add the food coloring to the fondant, fold it over, and start kneading again.  Add a light dusting of powdered sugar to the work surface to prevent sticking.  

If you want a fun marbled effect, only knead it a little bit and then roll it out.

Otherwise, knead until the color is uniformly distributed throughout the fondant. 

At this point, the fondant can be covered with a layer of Crisco and wrapped tightly with plastic wrap and placed in a zipper bag until ready to use.  Note that colors (especially reds and other dark colors) may deepen as the fondant rests.  The fondant can be rolled out and use right away or will save for weeks as long as it wrapped tightly and stored in a darkened place.