Making your own fondant from Marshmallows is so easy to do and so satisfying to see the results once you create your cookie or cupcake toppers.
Easy Marshmallow Fondant recipe
- Microwave proof bowl
- Board to knead fondant on
- 1 x Tablespoon
- Saucepan & water (stovetop method)
- Oven mitts to handle hot bowl
- 250 g Marshmallows (Minis or large) Dice into small pieces if large marshmallows used
- 2 Tblspn Water
- 1/2 tspn Vanilla essence
- 500 g Icing Sugar sifted
- 1-2 bottles Gel food colouring
- Collect all ingredients and equipment
- If using large marshmallows, dice into small pieces with a sharp knife dipped into icing sugar to prevent sticking.
- Bring a saucepan 1/2 filled with water to the boil on the stove.Place the marshmallows and water in a heatproof bowl, sit the bowl on top of the saucepan, over the boiling water. Stir marshmallows until almost melted. Remove bowl from the heat and continue with the recipe.*Be careful of the hot steam escaping from the boiling water around the edge of the bowl
- Place the marshmallows and water in a large microwave-safe bowl and microwave on High for 30 seconds to 1 minute or in short 20 second bursts, until the marshmallows melt and puff up in size.
- Carefully stir in the vanilla essence into the hot marshmallows. Stir until the mixture is smooth in consistency.** You may like to add food colouring at this stage if you are making the fondant all one colour. *See below for multiple colouring.
- Slowly mix in the icing sugar into the marshmallow, until you have a sticky dough. Reserve 1 cup of icing sugar for kneading. The dough will be very stiff.
- Dust your hands with Icing sugar. Turn the dough out onto a working surface dusted with the remaining icing sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes.
Colouring Marshmallow fondant - Use colours of your choice
- Divide fondant ball into 2 or 3. You may like to leave 1 portion as white fondant. Add a few drops of food colouring to each portion of the fondant.
- Knead colouring into fondant portion until well mixed through.
- Roll out fondant and use for cookie or cake decorating
- Form the fondant into a ball then wrap it tightly in plastic wrap, making sure to expel all air . Keep wrapped any portion you are not currently using to prevent drying out and store in an airtight container in a cool room or the fridge for up to 2 months.Bring fondant back to room temp prior to kneading until supple and rolling out.Add CMC Tylose to aid with the fondant drying once applied to your item.Don't refrigerate a cake covered in fondant or fondant decorations as the moisture can ruin the smooth texture.
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