1 bag mini marshmallows
2 Tablespoons water
7 cups shifted powdered sugar
1 Teaspoon Vanilla Extract *optional
- mix water and marshmallows in microwave safe bowl
Fondant Step 1
microwave in 30 second intervals mixing in between until all marshmallows are melted
(no longer than 2 minutes)
Fondant Step 2
add 6-7 cups powdered sugar and mix with spoon until the fondant has a dough like consistency (most recipes call to mix the sugar and marshmallow by hand on a surface, I find it much less messy way to incorporate most of the sugar into the marshmallow by mixing it right in the bowl. Less clean up is always a good thing)
Fondant Step 3`
knead by hand on a surface dusted with powdered sugar until smooth and not tacky
Fondant Step 4
add water if too dry or more powdered sugar is sticky
to color, use gel food coloring after fondant has been kneaded with a tooth pick
Fondant Step 5
knead until incorporated
Fondant Step 6
you can store your fondant up to 2 weeks in the fridge, coat with shortening and wrap tightly in saran wrap, keep away from “smelly” foods to avoid it picking up any other flavors
Cake decorated with marshmallow fondant
Thanks for liking my Facebook page, great blog and great recipe. I’ve not made MMF yet, I’ve made sugarpaste (rolled fondant) what’s the difference in taste compared?
Do you know if this can be frozen too for longer storage? I’m sporadic with my use of rolled fondant, lol. Thanks.
The marshmallow fondant tends to be a lighter taste which makes it perfect for children’s cakes. Most people who have tried both tend to like marshmallow better. I have never tried to freeze it and have only heard of it keeping in the fridge, but I don’t think it would hurt it to freeze it. If freezing I would suggest allowing it to fully defrost in the fridge and then popping it in the microwave for 10 seconds to soften before kneading and only freezing un-tinted fondant as the color seems to fade quickly on marshmallow fondant.
I hate the waxy taste of rolled fondant, so the next time I need to decorate, I will definitely be using your recipe!