MARSHMALLOW FONDANT

THIS IS A VERY GOOD MARSHMALLOW FONDANT RECIPE I FOUND AND WORKS GREAT ON CAKES AND TASTES GREAT!

Ingredients

  • 16OZ OF MINI MARSHMALLOWS
  • 2 TO 4 TABLESPOONS OF WATER
  • 2LBS OF POWDERED SUGAR
  • 1/2 CUP OF CRISCO (FOR FINGERS AND COUNTER)

Instructions

  1. MELT MARSHMALLOWS AND 2 TABLESPOONS OF WATER IN MICROWAVE UNTIL COMPLETLY MELTED ONCE ITS MELTED STIR UP UNTIL COMPLETLY SMOOTH THEN ADD 2/3 OF A BAG OF POWDERED SUGAR MIX WITH SPOON UNTIL YOU CANT ANYMORE THEN PUT CRISCO ON YOUR HANDS AND START KNEADING ONCE IT IS MIXED WELL PUT CRISCO ON YOUR COUNTER AND KNEAD UNTIL COMPLETLY SMOOTH. IT WORKS BETTER IF YOU LET SIT IN AN AIR TIGHT BAGGY FOR 24 HOURS THEN USE BUT, YOU CAN USE IMMEDIATLY IF IT IS TEARING EASILY IT IS TO DRY ADD 1/2 TEASPOON AT A TIME OF WATER AND KNEAD IT IN!

Comments (37)

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Great recipe! I have never made fondant before, so I was looking for a quick easy recipe - this one worked great and it tastes delicious!!

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We make a very similar recipe... just adding 1-2 t. real vanilla and about 1/3 stick of real unsalted butter. The butter makes it soft and pliable and the vanilla makes it delish! It does make it a sort of linen or off white color though which we happen to love, so if you want it pure white use fake clear vanilla...yuck! We use it all the time and it tastes great!

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One more note....add the softened butter when you take the melted marshmallows out of the mircrowave and stir in before adding to powdered sugar.

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I haven't made fondant before and am kinda new in the baking thing. How will I be able to colour the fondant? Can I just add food colouring? I am from Namibia, we also do not have Crisco, is there anything similar I can use?

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I use this fondant recipe all the time. I add vanilla or other flavored extract to make it even more flavorful. It is very easy to work with and tastes great!

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Hi Juanne05, Crisco is solid vegetable oil. You could use congealed animal fat or probably butter and it would work similarly. Check Flowergirl1 above.

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Here's a tip: If you have a kitchen aid/stand mixer with the hook attachement - dump your melted marshmallows in a greased mixer bowl and let the mixer do all of the work for you. No need to knead by hand! just add teh powdered sugar a little at a time until your fondant is firm and not sticky. You can even add your color to the bowl after you have added half of your powdered sugar!!!!!!!

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I have made marshmellow fondant several times and I find it to be unpredictable. Is this recipe trust worthy. I don't like using Wilton's fondant because no one will eat it. I really want my cake to taste as good as they look. I hate to see people avoiding the fondant. In the past my fondant became so hard I couldn't do anything with it. I had to throw it away. I'm guessing I added to much powdered sugar??? I would appreciate any advice. Thank you

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I'm going to try to make this for a cake order I have. I'm a beginner and today I delivered a cake for a friend and I used Satin Ice. Never again. It was waxy and I kept on trying to knead it and used some shortening to lessen the stiffness but it was very difficult. I had to improvise. Everyone loved the cake and some loved the fondant, but I would rather use a thin coat of pliable fondant, even if it is disgusting, verses an expensive fondant that I couldn't even work with. I'm going to try this recipe beforehand. I'll post how it goes. Thanks for the recipe!

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This is the recipe I use. I have received many compliments on the taste. LOVE the kitchen aid kneading hook idea, don't know why I never thought of that!!

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The 10X refers to how it was sifted in the processing plant (or something similar to that). It has nothing to do with the weight of the package.

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Can I make this ahead of time like a couple days before and still be able to use it? Can I also make roses with the MMF or will they not harden? I am making a heart-shaped cake for my mom and dad's 25th anniversary and it's this weekend.

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BakerChick21, I always make mine a couple days ahead of time and it always works well for me. I double wrap them with saran wrap and then seal them in an air tight bag. You can pretty much make anything with MMF (including flowers) but make sure you make them a couple days in advance at least so they have time to dry. Also, to make them harden a little faster you can add tylose powder which will help it harden faster. In the past when I didn't have tylose powder on hand ( I order it online) I've actually used dental powder (a recommendation I saw online as well) and it got the job done as well. Hope this helps!

on

I try to find a recipe for fondant ,and i check this one i didn't try yet i will make today, because i am so tired to use Satin Ice is very good but is too hard to work with this fondant because is too soft and waxy , very difficult to modeling with them.The Wilton doesn't have a good taste but is okay for work,they make a very nice presentation.If someone know any tip how can use the Satin I will appreciate, and of course I will try this one .

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My MM fondant recipe calls for 1 pound of sugar, 8 oz of MM and 2-5 tbsp of water and vegetable shortening. But when im making it i usually get the right consistance with very less sugar.. Is the fondant im making wrong?? it is a little elastic but thats normal? ive never felt fondant apart from the one ive made at home as its not available where i live.

how much is 1 pound of sugar? 500 grams?? please reply soon as im making fondant tomorrow again

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I am new at making this..I just have a question about making decorations with MMF, after molding it to a small toy or any designs where should I place it? Coz I'm planning to make it 2 days before putting it on a cake..please kindly help me on this coz Im making a fondant cake for my son's 1st bday and I want it to be special.. Thank you

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Hi everyone. I have a question. I've never made my own MMF but very keen to try. I was wondering if anyone had tried to make it with Marshmallow fluff instead of marshmallows themselves and what results they got? Is it the same weight of marshmallows as fluff? Thanks you :)

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aprildls12 : you could color it after you melt the marshmallows. you could add add it to the finished dough too and knead very well. They say that the gel colors work the best!

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Woohoooo!!!! This is an AMAZING recipe! Super easy and very tasty! I was nervous about fondant, but NO MORE! Thank you!!!

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I have to say that I had never even touched fondant before making this recipe...and it was delightful...I was able to make my own fondant and cover my very first fondant cake with this!! The only addition I did was to throw in a tablespoon of almond extract with the water and it worked out fantastic...I had no bubbling, ripping...and I had waited to use it for two weeks...just wet my fingertips and rolled it out on powdered sugar! Thanks for the recipe :)

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i really liked t his receipe. but i added more sugar than the receipe called for. I kept adding until it made a stiffer fondant. if i hold it up with 2 hands on each side it strecthes and falls downward. i use more sugar to stiffin it up. if it's too soft i jus have fear it will slide down the side of a cake i cover.


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