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Sunday, January 20, 2013


1 lb bag of marshmallows
2 lb bag of confectioners’ sugar
1/2 + cup vegetable shortening
5+ Tablespoons water
flavor and color (optional)

1. Prepare your work surface by heavily greasing the surface with vegetable shortening. I do it in a sheet pan, others I have seen do it on the table or counter.
2. Place a mountain of conf sugar in the center of the greased surface, and make a well in the center.
3. In a double boiler, add water and marshmallows and stir until melted. (add color and flavor at this time if you choose.

4. Pour melted marshmallows into the conf sugar well, and with a heavily greased spoon or spatula, begin mixing.
5. Heavily grease your hands with vegetable shortening and begin working the mixture, being sure to incorporate all the sugar and marshmallow. Add the remaining sugar, 1 cup at a time until it is all worked in.
6. Knead the fondant until smooth like plat dough.
7. Wrap completed fondant in a double layer of plastic wrap and place in refrigerator overnight.

8. Warm fondant to room temperature before using.
***This is a very messy job, but is well worth the effort when comparing flavors of this recipe versus regular fondant.
***Color can also be added at any time after the fondant is made. Just knead color in a bit at a time until you get the desired color you are after.
***I use corn starch to dust my work surface, but confectioners’ sugar works too.

***If the fondant dries a bit, just grease your hands with shortening and work it into the fondant.

For the decorations on the cake, I used a regular fondant recipe because the marshmallow fondant does not dry as good as regular fondant.

I prefer to use marshmallow fondant for cake decorations that do not need to harden, like roses and pieces that simply stick to the cakes or cookies.


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