FONDANT-040
This was adapted from “The Twisted Sisters” recipe. I found it quick, easy and not sticky.

List of Materials

  • 16oz Marshmallows
  • 1 Cup of All Vegetable Crisco (the ready made blocks)
  • 2lbs of Powdered Sugar
  • 1 Tablespoon
  • Spatula
  • Smooth board to Knead fondant (I use the backside of a “Rotary Cutting Mat” by Taylor
  • Plastic wrap and freezer bags

FONDANT-017

Place crisco block in mixing bowl

FONDANT-020

Measure out 16oz of Marshmallows (or if you can find the 16oz bags no need)

FONDANT-021

Pour 2lbs of sugar in bowl over your crisco

FONDANT-023

Add 3 Tbls cold water to marshmallows in microwavable bowl. Heat for 1 minute and 30 seconds. Stir when done until mixture is smooth. Immediately pour over powdered sugar and crisco in your bowl. Using dough hook start at slow speed and gradually pick up speed so as not to have a sugar storm. By the end I place my mixer on high (Kitchen-Aid) and let the mixer do most of the kneading. Use spatula to scrap any leftovers from mixing bowl and dump out on a greased surface. Break into 4 parts, knead, wrap tightly and store in a freezer bag. If some sugar doesn’t mix, sitting overnight will take care of that. To use, just pop in microwave for 10-15 secs just until soft enough to knead and not too hot (becasue it will burn you…I know) and it’s ready to use!

FONDANT-040


Comments

Bethany8081 Says... 9 Jun 2012 , 2:04pm

How long is this fondant good for?

india8781 Says... 9 Jun 2012 , 7:33pm

Great idea but can you use color immediately after you nuke the fondant or, just before you are about to roll/cut out?

Jennah0905 Says... 10 Jun 2012 , 8:24am

Do you have a problem with the sugar making little balls that stay in your fondant? I have been making fondant like this for months-- but lately the sugar is balling up and all of the kneeding I do doesnt help it. I have to pick out the little balls one at a time-- very frustrating!

Linda2010 Says... 10 Jun 2012 , 1:11pm

I have noticed that sugar makes little clumps or balls because the melted marsmallow mixture is too hot when poured over the sugar. I ussually let it rest for three or four minutes and then I pour over the sugar. I gues it deppends also on what is the room temperature, to calculale how long to let it rest before pouring.

ptrish Says... 10 Jun 2012 , 6:58pm

This is the only fondant recipe I ever use. I only use 1/2 cup of Crisco; that is what the receipe calls for. Do you find a difference using the full cup? Also, I just found mini- marshmallows in a 16oz bag, no more weighing them, woo hoo! :)

chicklets0524 Says... 11 Jun 2012 , 12:11pm

First - sifting the powdered sugar really makes a HUGE difference in getting rid of any sugar lumpd. I usualyy mix everything by hand and make sure to "rub out" ant sugar lumps between my finger tips. I have never heard of adding crisco do the ACTUAL fondant recipe! Just lining the bowl to melt the marshmallows and the work surface for mixing! Why the addition, and does it affect the taste??

ittybittybakery Says... 12 Jun 2012 , 7:44am

I too, started adding the crisco to the actual recipe and no, it does not affect the taste, in my opinion. It just seems to make the fondant come together a little more easily and quickly, especially if you use a Kitchen Aid with the dough hook to combine the ingredients. Ever since I started adding it to the marshmallows, I hardly have to hand knead the mixture at all (after it fully combines in the Kitchen Aid). Less than 5 minutes of kneading and it's firm but pliable. Try it!

CakeBallLove Says... 12 Jun 2012 , 11:34am

About how many pounds of fondant does this make? I'm guessing about 3?

350cakes Says... 12 Jun 2012 , 3:30pm

I use something similar like this but without thee crisco and it works amazing!

cooky05 Says... 12 Jun 2012 , 5:44pm

this is similar to a recipe i use but without the shortening in the recipe. and i add color to the melted marshmellows before i add to powdered sugar. thats if im making a very large cake to cover with colored fondant, sooo much easier!

Rosita0547 Says... 12 Jun 2012 , 6:31pm

I need to make a dummy cake, would this fondant be good for that, being that its less expensive then the bought fondant?

Rosita0547 Says... 12 Jun 2012 , 6:51pm

in the recipe it says 1 Tbsp........but of what? It doesnt say

Debi2 Says... 13 Jun 2012 , 7:24am

Does adding the crisco to the fondant make it more likely to soften quickly or melt in a warmer environment? I would think it would.

tomcatsgirl Says... 13 Jun 2012 , 10:21am

I found a recipe using butter rather then crisco thats what I use

croix Says... 15 Jun 2012 , 10:35am

How will this recipe work in humid weather. would it be soft? How would it work on a dummy in humid weather?

yer_1fantasy Says... 17 Jun 2012 , 9:55am

I have used a very simiar recipe to this, not using the crisco except to line the bowl. Many didnt like the flavor of regular fondant, so used extracts instead of all water, what a nice surprise for them, and they loved it. Will try the crisco in this new twist and see how it goes. Thanks.

Tropicake Says... 17 Jun 2012 , 10:44pm

Has anyone tried this recipe in hot/ humid conditions? Being in the Tropics I need something that is not going to melt or go soft and sticky.

Holleep Says... 19 Jun 2012 , 1:41pm

For sugar lumps, I found that if I give my sugar a whirl in the food processor first, I have fewer lumps and they are absorbed by the fondant if I wrap it and let it sit for a bit. I''m left with nice smooth fondant. :)

Also...never thought of using my mixer for this!! Doh! I believe that this might change my life! :)

EJsImagin8ion4 Says... 19 Jun 2012 , 5:49pm

I have adapted the original recipe also, and follow almost this exact formula, but I add 1T of corn syrup and a splash of vanilla extract.

CookieSue Says... 26 Jun 2012 , 6:48am

I use a recipe that calls for 1 lb of mini marshmallows, 4 Tbsp water (I add the flavoring as part of the liquid), and 2 lbs. of powdered sugar. Shortening is used to grease the bowl to melt the marshmallows and to grease the mixer bowl and dough hook. This seems like too much shortening somehow. Does the final product roll out well and hold up on cakes? Is there a problem with it sagging after awhile? Has anyone tried this and how does it compare to commercial fondant?

fers_77 Says... 26 Jun 2012 , 2:17pm

THank you!! REcipe worked wonderful for me!

Krisruby Says... 26 Jun 2012 , 2:52pm

I was wondering if the crisco/butter make the fondant more flexible for making figures etc...i make mine with water, powdered sugar and marshmallows, and i have trouble if i have to store it. It only seems to do feel right away..its either to dry or to sticky and by the next day its hard to work with and cracks way easier then store bought...anyone have any suggestions? Does the crisp/butter help with that?

Krisruby Says... 26 Jun 2012 , 2:53pm

I was wondering if the crisco/butter make the fondant more flexible for making figures etc...i make mine with water, powdered sugar and marshmallows, and i have trouble if i have to store it. It only seems to do well right away..its either to dry or to sticky and by the next day its hard to work with and cracks way easier then store bought...anyone have any suggestions? Does the crisp/butter help with that?

Holleep Says... 27 Jun 2012 , 11:48am

OMG You changed my life! I am scraping my first batch out of the bowl right now (ok not this exact second) but I put down the spatula to grab my tablet so that I could rave about how awesome this is!!! Great method and no hard bally bits!

jamielynn24 Says... 30 Jun 2012 , 6:46am

Did anyone find this recipe came out to greasy with the cup of Crisco??? I just made mine & find it came out greasy!!! Is it still gonna be okay to use???

Aplonie Says... 3 Jul 2012 , 9:24pm

i just made a fondant with this recipe and i like the outcome. thanks for sharing!

Overboard Says... 5 Jul 2012 , 9:49pm

Sorry all, been out for a while. Will try to answer all of your questions.

Overboard Says... 5 Jul 2012 , 9:52pm

Bethany8081, I can store mine for up to 4 months or more then the outside begins to harden. In warm weather it seems to last longer. I keep it out in my garage in a cabinet stored in the bags.

Overboard Says... 5 Jul 2012 , 9:54pm

India8781, it doesn't matter, I normally color mine as needed. If you want to color once your marshmallows are melted, that's fine too.

Overboard Says... 5 Jul 2012 , 10:00pm

Jenna0905, Never had a problem with the sugar lumps. Crisco goes in first, then powdered sugar, then melted marshmallows. I use a kichenaid and my dough hook does most of the kneading for me so by the time it's done it all mixes quite well. Normally..if there are a few lumps they are usually gone once it sits a while.

Overboard Says... 5 Jul 2012 , 10:25pm

Ptrish, for me I use the full stick only because it's less sticky once it's all blended together and to my surprise it didn't turn out oily with the added crisco. If I knead it long enough in the mixer it practically falls out of the bowl when I dump it on my greased surface for kneading.

Overboard Says... 5 Jul 2012 , 10:30pm

chicklets0524, I guess I'm just lazy, never sift my powdered sugar and it turns out fine, for me the easier, the quicker, the better I prefer to spend more time on cake baking and decorating. I first tried it without all the crisco and worked much harder to incorporate all the ingredients (I tell ya, it was a sticky mess) and if I were a cursing woman at the time when I did try...it wouldn't have been pretty. I love the crisco addition and it doesn't effect the taste at all unless you use the butter crisco.

Overboard Says... 5 Jul 2012 , 10:33pm

ittybittybakery...thanks girl :-).

Overboard Says... 5 Jul 2012 , 10:36pm

CakeBallLove, hmm, come to think of it I've actually never weighed them all together. Next time I make it I'll try to remember to do that :-).

Overboard Says... 5 Jul 2012 , 10:41pm

Rosita0547, yes, you can use this to make a dummy cake, I did and it worked fine. My bad on the list of Materials you will need, the "1 Tablespoon" was just in referrence to that...a "Tablespoon" which you would need to measure the water. Tried to edit but didn't see how.

Overboard Says... 5 Jul 2012 , 10:44pm

Debi2, I've never had a problem in warm or cold weather with my fondant covered cakes. I've even shipped them with the dry ice melting prior to arrival and it was always the same as I shipped.

Overboard Says... 5 Jul 2012 , 11:07pm

Croix, I live in Colorado Springs where it's warm but dry, though I've also made these cakes in the summer time in Michigan without the humidity changing it. But I freeze my cakes prior to pick up and normally they sit out only a few hours before serving.

Overboard Says... 5 Jul 2012 , 11:10pm

Holleep, great idea using a Food Processor for the sugar :-)

Overboard Says... 5 Jul 2012 , 11:16pm

jamilyn24, sorry about that. Sometimes I add more Crisco to my hands while kneading the fondant before using it to make sugar art, when I find I've gone overboard with the crisco...I mix in a little more powdered sugar and be sure not to add anymore to my board and only use powdered sugar to roll it out, that seems to absorb any extra oil I put in.

Overboard Says... 5 Jul 2012 , 11:17pm

Aplonie, you're welcome :-).

Overboard Says... 7 Jul 2012 , 1:16am

Krisruby, the crisco really helps to keep it from being sticky and drying out so fast and I do use mine for sugar figurines but add Tylose powder too in order for it to set/dry faster.

BelindaSue Says... 8 Jul 2012 , 12:33pm

I have always made this by hand, never had issues. It is a lot of work so I tried the kitchen aide mixer. The first time I did this it worked great!! The second time it wouldnt stay together. I added crisco first & later tried water. What in the world did I do wrong that 2 nd time? Also to all the comments about the balls of sugar, cheap shorting does that!! Always use crisco!

kttp7 Says... 10 Jul 2012 , 1:23pm

Wow this did not work for me at all! I followed all of the instructions and all I got was a bowl full of sugary pellets that won't stay together. What happened??

Overboard Says... 13 Jul 2012 , 2:08pm

Kttp7, the last time that happen to me I accidently put in too much powdered sugar but to fix it because it was dry I popped it in the microwave just to warm it (about 10-15 secs for my microwave because it's high power) added a little crisco at a time and kneaded until I got the right consistency. Hope that helps.

LondonLass Says... 20 Jul 2012 , 3:22am

Crisco is not available in Uk, could you suggest an alternative. How about TREX (Trex is a solid vegetable fat brand)

Overboard Says... 25 Jul 2012 , 9:15pm

LondonLass, as far as I know Trex would be the closest substitute for Crisco here in the USA.

newnancy Says... 11 Aug 2012 , 7:55pm

I've never made fondant before or worked with it very much. I am excited to try this as it sounds wonderful. Do you mean "1 Tablespoon" is the total amount of water? Is this sweet & can you use flavorings instead of water?

Overboard Says... 17 Aug 2012 , 7:51pm

Hi Newnancy, the total is 3 tablespoon of water for the marshmallows and it's sweet. The 1 Tablespoon was my error when explaining the "tools" you would need. I don't know about the vanilla flavoring, never tried it so you'd have to see for yourself. Good luck.

Overboard Says... 17 Aug 2012 , 7:51pm

Hi Newnancy, the total is 3 tablespoon of water for the marshmallows and it's sweet. The 1 Tablespoon was my error when explaining the "tools" you would need. I don't know about the flavoring, never tried it so you'd have to see for yourself. Good luck.

Auntie28 Says... 28 Aug 2012 , 8:56am

I want to try this..but I was wondering before I do, how does it come out when covering a cake? Does it crack? And does it go together good, where the seems meet? Thank you!

Overboard Says... 3 Sep 2012 , 7:18am

Aunti28, No, it doesn't crack unless too much powdered sugar has been added, I also heat mine in the microwave for 15 secs at a time until it's at the soft constistency I want. When I have seems I use a little water on a clean hand and just rub it gently until you can hardly see it...or cover it with decorations, that always works :-).

Overboard Says... 3 Sep 2012 , 7:32am

Forgot to say, I also use "THE MAT" when rolling out my fondant now it's a WONDERFUL tool. You can buy it from "Sweet Wise".

dreamcakestoo Says... 5 Sep 2012 , 11:39am

I've used the non-Crisco one many times and made it by hand. Looking forward to trying this and saving my arms and hands. Thanks so much for sharing this!!

luvbug2552 Says... 7 Sep 2012 , 10:00pm

I havn't tried this reciepe yet. Just the MMF reciep I found here on cakecentral But for my next batch of fondant I'm goin to try this one. I've got some cake dummies I need to do. As for the fondant taste I mix a combination of water, lemon juice and butter flavoring. come out tasting like candy. As for it holding up in warm weather I'll let you know. Since I live in Yuma, Ariz. and right now temps run between 102-114 in the shade...lol

sarahd08 Says... 25 Sep 2012 , 11:44am

Hello, I am planning on making this for my niece's birthday cake this weekend and I am wondering if there is a preferred brand for the powdered sugar? I have found that certain brand leave a "weird" taste. Any help would be greatly appreciated. Thank you :)

sarahd08 Says... 25 Sep 2012 , 12:05pm

I am also wondering if this will cover a full sheet cake?

Overboard Says... 15 Oct 2012 , 6:48pm

So sorry sarah08, hope your cake turned out ok, my birthday was the same week of your cake so I wasn't on the computer (just now seeing this) :-(. I buy the same powdered sugar almost all the time which is C & H pure cane powdered sugar, I get it from Sam's. I've also used the only one they have at COSCO as well.


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