marshmallow fondant recipe
Author: 
Recipe type: dessert
 
Ingredients
  • 1 pound (450 g) of mini marshmallows. I prefer white so I can custom tint my fondant.*
  • 2 tablespoons water
  • Approximately 2 pounds (900 g) of confectioners' sugar, sifted or not. See notes below.**
  • 2 tablespoons corn syrup (for pliability)
  • Food coloring of your choice
  • Clear extract for flavoring, if desired (I like vanilla or lemon)
  • vegetable shortening
Instructions
  1. Start by putting the marshmallows and water in a microwave-proof bowl. Microwave in 15 to 20 second intervals, stirring each time, until fully melted and not lumpy.
  2. Coat the bowl of a wooden spoon with vegetable shortening. Add about 1 pound of confectioners' sugar to the bowl and stir with the wooden spoon. Add corn syrup. Stir until there is a shaggy mass that can be turned out onto your workspace. Before doing so, grease the workspace with the vegetable shortening. Also do the same with your hands.
  3. Knead the fondant as you would do bread dough. Knead until you incorporate most of the confectioners' sugar and have a smooth ball that is firm but pliable. You should be able to pull the fondant like a rubber band. It will break but you don't want to break right away. Aim for a stretch of about 2 inches before a break. If the fondant is too stiff, add more shortening. If the fondant is too sticky, add more confectioners' sugar. See notes for more details on humidity. ***
  4. This is the time to also add food coloring if you want to tint the fondant. Knead it again to distribute the color.
  5. The final fondant should be smooth and firm but pliable. You can use right away and roll out for cakes, cupcakes, or cookies. Or wrap well in plastic at least double layered then place in an airtight container. Fondant keeps well for about three months at room temperature.
  6. This recipe makes about 35 ounces of fondant. This is enough to cover one 8-inch diameter, 3-inch high layer round cake (or four short layers).
  7. Another note on consistency: What you are using the fondant for will help guide you on how stiff you want the fondant. In general, fondant that stretches about 2 inches and then breaks is a good starting point. Again, this will depend on your plans for the fondant (e.g., to ice a cake, to ice cupcakes, to mold into figurines), ambient temperature, and temperature of the fondant itself.
Notes
*I use the Jet Puffed mini marshmallows by Kraft. I'm sure other brands would work but make sure you don't buy a "natural" or "organic" variety. These types of marshmallows tend to get gritty with melting which is not usable in a smooth fondant.
** To sift or not to sift? I've done it both ways, and both work. You do have to put a bit more muscle in the kneading if using unsifted confectioners' sugar. How much sugar you add will depend on general humidity.
*** If you have leftover sugar, you can sift out the chunks of wayward fondant and save the sifted sugar for other projects. If really humidity and kneading fondant to use right away, cornstarch helps decrease stickiness better than confectioners' sugar.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/marshmallow-fondant-recipe/