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

    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

Jaselle01 Says... 14 Aug 2011 , 2:21pm

how much does this make?

viaroma Says... 14 Aug 2011 , 4:01pm

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!!

KatD1965 Says... 15 Aug 2011 , 9:38am

This recipe makes about 2 lbs of fondant...it's a Wilton recipe, I recognize it

flowergirl1 Says... 15 Aug 2011 , 10:44am

THANK YOU FOR SHARING I AM IN THE U.K. INSTEAD OF CRISCO CAN I USE TREX (LARD) THANK YOU.

AmyE86 Says... 15 Aug 2011 , 1:50pm

Hey! I'm also in the UK so don't have the Crisco, but I just use icing sugar in place of it :)

LetsDoCake1 Says... 15 Aug 2011 , 6:46pm

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!

LetsDoCake1 Says... 15 Aug 2011 , 6:49pm

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.

CakeSmith1085 Says... 16 Aug 2011 , 4:09am

Can't wait to try the marshmellow fondant, thanks for sharing!

Juanne05 Says... 16 Aug 2011 , 8:23am

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?

lbethk97 Says... 21 Aug 2011 , 6:13pm

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!

naomilipke Says... 24 Aug 2011 , 9:10am

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

Veronica64 Says... 28 Aug 2011 , 11:10pm

This looks like BunnyWomans recipe. She is a contributor on the Wilton page. and it is easy to work with and very delish

DCGirl99 Says... 2 Sep 2011 , 9:58am

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!!!!!!!

Janet4923 Says... 9 Sep 2011 , 12:12pm

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

JBNY13 Says... 18 Sep 2011 , 6:31pm

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!

Vista Says... 19 Sep 2011 , 8:11pm

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!!

Marilyn2333 Says... 23 Sep 2011 , 12:12pm

What does 10X mean in the ingredients for the sugar? Is it 2lb 10 oz ?

Marilyn2333 Says... 23 Sep 2011 , 12:13pm

What does 10X mean in the ingredients for the sugar?

Spooky_789 Says... 30 Sep 2011 , 3:09pm

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.

stevo33 Says... 20 Oct 2011 , 11:02am

flowergirl you use lard instead of crisco

MarieC Says... 23 Oct 2011 , 10:46am

What size cake would this cover as it is roughly 2 pounds?

cakelicious711 Says... 24 Oct 2011 , 11:46am

OMG! Soooo easy! Thanks!

mistymichelle Says... 25 Oct 2011 , 4:27pm

I only have used this fondant and everyone loves it!

BakerChick21 Says... 1 Nov 2011 , 9:59am

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.

krissy85 Says... 4 Nov 2011 , 7:58am

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!

glais64 Says... 4 Nov 2011 , 10:53am

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 .

Ayesha-nasir Says... 17 Feb 2012 , 5:11pm

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

Sweet0311 Says... 27 Feb 2012 , 9:23am

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

Soph_1979 Says... 24 Mar 2012 , 12:24am

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 :)

aprildls12 Says... 19 May 2012 , 8:38am

How do u color the MMF?

kausha Says... 31 May 2012 , 1:33pm

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!

kausha Says... 31 May 2012 , 1:35pm

Ayesha-nasir : 1lb is approximately about 450grams.

teedreamz Says... 23 Jun 2012 , 5:30pm

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

cakeballer85 Says... 30 Jun 2012 , 12:10pm

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 :)

jesspirtle Says... 20 Aug 2012 , 1:57pm

I am going to try this! I found I recipe for buttercream fondant.. Has anyone ever made buttercream fondant??

KDGLASS Says... 3 Oct 2012 , 9:29pm

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.

Whit-Whit16 Says... 24 Oct 2012 , 9:09pm

can you decorate with this or is it just for covering cakes?


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