How To Get A Paliable Marshmallow Fondant?

Baking By savsmich Updated 1 Nov 2012 , 5:44pm by savsmich

savsmich Posted 30 Oct 2012 , 6:22pm
post #1 of 6



I would like to know how to make my marshmallow fondant nice and stretchy. I've used a basic recipe from the internet.  Any suggestions welcome. Thanks Mich

5 replies
Xiony Posted 30 Oct 2012 , 7:23pm
post #2 of 6

Does your recipe call for corn syrup? This is ingredient makes it more pliable. 

Check out Edna de La Cruz on youtube. She posted her MMF recipe and troubleshooting videos. 

savsmich Posted 30 Oct 2012 , 7:30pm
post #3 of 6

there is no corn syrup in the recipe Xiony! I will check out the video. If it does.. can i just add the cornsyrup and knead it in the marshmallow fondant already prepared.. Is that possible? thanks for replying . appreciate it. :-)

Xiony Posted 30 Oct 2012 , 7:42pm
post #4 of 6

Not sure if you can add it at this stage. It is usually added when you get the marshmallows out of the microwave and they are soupy, so it mixes in. If you have glycerin, you can add a few drops and knead. Otherwise, putting it in the microwave for about 5-10 seconds and then kneading also helps make it more pliable.

MissCuteCupcakes Posted 1 Nov 2012 , 4:07pm
post #5 of 6

I add a few dollops of corn syrup to my marshmellow fondant and it comes out pliable every time. Before, when I didnt add corn syrup it was stiff and hard to kneed, so I was always putting it in the microwave. But with the corn syrup it comes out perfect!

savsmich Posted 1 Nov 2012 , 5:44pm
post #6 of 6

Yes I have a bottle of corn syrup in my pantry and will definitely be using it next time.. Thanks for the tips!

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