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.

Marshmallow Fondant

Easy Marshmallow Fondant recipe

Garter Blue
Recipe to make fondant from marshmallows
Prep Time 30 mins
Total Time 30 mins
Course Cake Decorating
Cuisine Fondant

Equipment

  • Microwave proof bowl
  • Spatula
  • Board to knead fondant on
  • 1 x Tablespoon
  • Microwave
  • Saucepan & water (stovetop method)
  • Oven mitts to handle hot bowl

Ingredients
  

  • 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

Instructions
 

  • Collect all ingredients and equipment
    Marshmallow fondant recipe
  • If using large marshmallows, dice into small pieces with a sharp knife dipped into icing sugar to prevent sticking.
    Marshmallow fondant recipe

STOVETOP Method

  • 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

MICROWAVE Method

  • 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.
    Marshmallow fondant recipe

Recipe

  • 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.
    Marshmallow fondant
  • 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.
    Marshmallow fondant recipe

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.
    Marshmallow fondant recipe
  • Knead colouring into fondant portion until well mixed through.
    Marshmallow fondant recipe
  • Marshmallow fondant recipeMarshmallow fondant recipe
  • Roll out fondant and use for cookie or cake decorating
    Marshmallow fondant recipe

Storing fondant

  • 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.
    Marshmallow fondant recipe

Notes

Check out my courses @ https://garterblue.com.au/course-hub-online-courses/
Recipe / Instruction worksheets are not for resale or distribution (c) Garter Blue
Keyword fondant, fondant covered cookies, Homemade fondant, marshmallow fondant

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