Marshmallow Fondant Tutorial!

A few friends of mine have asked me for my Marshmallow Fondant Recipe, and as I was making some today for my Halloween Cupcakes, I decided to document it as I went, so I could post a quick tutorial! It’s so quick, simple and inexpensive, that it’s a really good recipe to have on hand. I use it a LOT! 

 my sons most recent birthday cake that I decorated with marshmallow fondant. The figures are plastic… I wish I was that good!

Here’s what you’ll need to make it: A glass bowl, some crisco, some MINI marshmallows, and some powdered sugar! Oh and a spatula.

First, grease your bowl and a spatula with crisco… melted marshmallows get really sticky, so coat them well. Then put some mini marshmallows in the bowl. If you want a little bit of fondant (for figurines or decorations) half a bag should do it! if you want to cover a cake with it… you’ll need a full bag, maybe multiple bags for multi-level cakes!
Add a tsp of water to the bowl, and put it in the microwave for 20 seconds. Take it out and stir it, then put back in the microwave for 20 seconds. Keep repeating until your marshmallows are completely melted. If you want to make your fondant a different colour, this is the best time to add your food colouring, because it’s nice to STIR it in, rather than knead it in! You can also add flavourings to your MMF… I usually add a tsp clear vanilla at this point, but you can use lemon, almond extract, whatever you like!
Now it’s time to pour in the powdered sugar! I know I haven’t given any measurements, which might be really frustrating (especially if it’s your first ever attempt at making it) but I promise you, you don’t need them! You’re just going to pour in powdered sugar until it’s hard to stir, then get your hands in there, and keep adding powdered sugar and kneading it until it looks and feels like a ball of play-dough!

Then when it looks something like this, wrap it up in cling film/seran wrap, and put it in the fridge for about half an hour to an hour to cool it- so it’s easier to work with. And that’s it!

PS Just a few quick little tips: if it starts cracking, don’t add more water, because the water will dissolve the sugar and make it crack more! Instead use Crisco to smoothen it.
Use crisco on your counter tops before rolling it out, so it doesn’t stick! (You can try powdered sugar instead… but it will get in your fondant and make it look ugly, and dry it out, and then your fondant might still stick to your counter-top anyway! If you keep moving it as you roll it out, it will also prevent sticking. Also, it’s nice to make this ahead of time and store it in the fridge/freezer until you need it, because it’s hard work making fondant, icing, cakes, and trying to decorate on the same day… not to mention the mess and chaos that will unfurl!

I hope I have explained it well enough for you to see how simple it is to make your own fondant! The store brought kind is so expensive and it doesn’t even taste good, so this really is a great recipe to have on hand! I hope you all have fun making your cakes and cupcakes, and i’m sure you’ll get tons of compliments not just on how it looks, but on how it tastes!

-Love Sarah