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Assemble Your Ingredients
Marshmallow fondant is a simple fondant made of miniature marshmallows, water, and powdered sugar. Many prefer the taste over regular fondant since it tastes like very sweet marshmallows. Use marshmallow fondant as you would regular fondant: to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days.
This recipe yields 1.5 lbs. of fondant, and can easily be halved or doubled.
Begin by preparing your workstation: dust your counter or a large cutting board with powdered sugar. Next, assemble your ingredients. You will need:
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- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
02 of 07
Microwave the Marshmallows
Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.Continue to 3 of 7 below.
03 of 07
Stir the Marshmallows
Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.
It is possible to add coloring or flavoring to the liquid mixture at this point, which would result in all of your fondant having the same color or flavor. This tutorial will show you how to add coloring or flavoring later on so that you can create multiple colors or flavors from one batch of plain fondant.Continue to 4 of 7 below.
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Add the Powdered Sugar
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- Add the powdered sugar all at once to the liquid marshmallow in the bowl, and begin to stir with the spatula.
- Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
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Knead the Marshmallow Fondant
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- Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that have not been incorporated yet—this is normal.
- Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
- Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth—too much sugar will make it stiff and difficult to work with.
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Your Basic Marshmallow Fondant Is Now Finished
Once the fondant is a smooth ball without any lumps or stickiness, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator and needs to be kneaded until supple before later use. Continue in the next step to learn how to color or flavor portions of your fondant.Continue to 7 of 7 below.
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How to Color Fondant
- If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
- Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center.
- Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined previously.