Marshmallow Fondant
Homemade marshmallow fondant made with simple ingredients for better flavor and texture than store-bought. Perfect for decorating cakes and creating beautiful fondant designs
Servings: 1 servings
Cost: $10
Ingredients
- 10 ounces mini marshmallows 1 bag
- 7 cups confectioners sugar 6 cups and 1 cup divaded
- 3 tbsp water
- food coloring optional
Instructions
- Add the marshmallows into a microwave-proof mixing bowl.
- Pour the water over the top and mix together to coat the marshmallows.
- Microwave for 1 minute.
- Using a silicone spatula, stir the mixture until it’s fully melted.
- Add in 6 cups powdered sugar two cups at a time and continue stirring.
- This is the messy part that takes a little more time. Just keep mixing and mixing!
- Continue to stir until it starts to form a ball.
- Once it forms a ball, remove it and place it on a clean surface or cutting board.
- Use the reserved powdered sugar to sprinkle sugar all over the fondant, even on your hands.
- Continue kneading the fondant with your hands, adding more sugar until it’s not sticky anymore.
- You can also add a little sunflower oil on your hands to knead as well. This helps it not stick to your hands.
- Continue kneading with extra sugar if needed until the fondant is like a playdough texture. Not dry, but not super sticky.
- If you want to create beautiful colors, divide the marshmallow fondant into smaller balls. Make a little round bowl in the center of the fondant and add in a few drops of food coloring.
- Fold the sides into the hole and then start kneading it together with your hands until the color is mixed throughout.
- Either wrap the fondant and keep it stored or roll it out to cover a cake!
Notes
Save 1 cup of the sugar to sprinkle over the fondant when kneading.
Prevent Stickiness: Lightly grease your hands and work surface with vegetable oil or shortening to make kneading easier and prevent the fondant from sticking.
Achieve the Perfect Consistency: Gradually add powdered sugar while kneading to avoid making the fondant too dry or stiff. Stop adding sugar once it’s smooth and pliable.
Store Properly: Coat the fondant with a thin layer of vegetable oil, wrap it tightly in plastic wrap, and place it in an airtight bag. This keeps it soft and fresh for up to 2 months.
Nutrition
Calories: 4169kcal | Carbohydrates: 1069g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 246mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 985g | Calcium: 18mg | Iron: 1mg
