Jan 21, 2012

How to make marshmallow fondant

16 oz. bag marshmallows (big or little-doesn’t matter)
1-2 tablespoons water
1 teaspoon flavoring of your choice (or a few drops of Lorann’s Oil-Amaretto is my favorite for this)
2 pounds powdered sugar

This is when they are melted.  Very hot and very gooey. Add the flavoring and water and stir some more.

Put approx. 1 pound powdered sugar in a separate bowl and make a well in the center.  Pour the marshmallow mixture in. Begin by stirring slowly to incorporate all of the sugar.

Halfway mixed in

When cool enough to handle, grease up your hands with shortening, and turn the marshmallow mixture out onto your board sprinkled with powdered sugar. Knead for 5 minutes until it is no longer sticky. When it is smooth, form it into a ball, put it into a plastic bag and refrigerate for 24 hours. It will be very hard when you go to work with it, so take it out of the refrigerator an hour before you want to use it. Roll out as thin as you want it (making sure you use plenty of powdered sugar and turn it often so it doesn't stick. Or alternatively you can use it to mold flowers or whatever.

and here's what it looks like rolled out very thin (on a cake dummy).  I love marshmallow fondant! You can also color it any way you wish. I think the easiest way would be to add it to the melting marshmallows if you're making only one color.  This does not need to be refrigerated.

1 comment:

  1. Thank you for the recipe and the step by step tutorial:) I'm so thrilled to try this out!!


You're here.....say something! Please? :)