Fondant is used to cover cakes and pastries, creating a smooth finish and allowing for creative decorations. It is typically made with sugar, water, and gelatin, which happen to be the ingredients that make up marshmallows. However, marshmallow fondant is a simple, shortcut recipe for fondant using miniature marshmallows, water, and powdered sugar. Many people actually 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 environments, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days.
- 4 cups (8 ounces) miniature marshmallows
- 4 cups (1 pound) powdered sugar, plus more for dusting
- 2 tablespoons water
- Optional: food coloring or flavored extracts
Gather the ingredients.
Dust the counter or a large cutting board with powdered sugar.
Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, or until the marshmallows are puffy and have expanded.
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, or until the marshmallow mixture is entirely smooth and free of lumps.
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.
Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has 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. Once the fondant is a smooth ball without any lumps or stickiness, it is ready to be used or colored.
If you want to add food coloring or flavoring to your fondant, flatten it into a round disc. It is a good idea to wear gloves to avoid getting food coloring on your hands during this step. Add the 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. 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.
- If you are making one color and/or flavor of fondant, you can add coloring or flavoring to the liquid mixture right after marshmallows are melted.
- If you are creating multiple colors or flavors from one batch of plain fondant, the coloring should be added after the fondant is made.
- Well-wrapped fondant can be stored in a cool room or in the refrigerator and needs to be kneaded until supple before later use.