This recipe is the only fondant I will use. Period. Why? Most fondant on the market generally tastes gross and it's expensive. I've only ever known a handful of people who actually eat it and enjoy it. Anyway, years ago I stumbled upon a recipe for marshmallow fondant, and after a few years of accidental tweaking, here we are.
What is Fondant?
Fondant is a thick, almost playdough-like consistent style of frosting. It is primarily used to decorate cakes, but I've also seen it used on cookies. At its core, it's a thick sugary dough, that generally I don't enjoy. Not sugar-coating it.
For cake decorating purposes, you would always dirty ice (fill the layers and a thin coat outside to keep it from going dry and trapping crumbs) a cake like normal underneath, and then lay the fondant over top.
Coloring Your Marshmallow Fondant
You can divide this recipe up into multiple small balls once it's done. I recommend using thick jell-style food coloring vs the droplet bottles. They will think it out too much and the fondant will be too mushy.
If you know you want to color all the fondant one color, mix in your desired color before you add the powdered sugar. It will save you lots and lots of time and an arm workout.
Is Fondant Hard to Work With?
Making decorations like the ones below is relatively easy. Once you get the hang of rolling it out and making sure it doesn't stick.
However, there is a LEARNING curve behind making a flat 1-dimensional piece of fondant seamlessly drape over a very 3-dimensional object. Until I get some additional videos up for you guys, I would suggest YouTube for some tips and tricks on that!
Storing your Marshmallow Fondant
Fondant doesn't like air. It will easily dry out and get hard and become unusable. I highly suggest wrapping it in plastic, then putting it in a zip lock bag, and THEN putting it in an airtight plastic container.
If stored properly you should be able to keep this for 1-2 weeks. Making it a perfect recipe for making ahead of time so you aren't making a big mess of your kitchen all at once.
- 16 oz Mini Marshmallows
- 32 oz Powdered Sugar
- 1 teaspoon Water
- ½ teaspoon Vanilla Extract - clear if you want bright white
- ¼ teaspoon Almond Extract - optional
- Food Coloring
- In a microwave safe bowl, add the mini marhsmallows and the water.
- Microwave for 20-30 second intervals, mixing in between until the marshmallows have completely melted and are smooth.
- Secret Tip: If you are making your fondant all 1 color, add the dye now to save you from having to kneed it in later.
- Add the vanilla and/or almond extract and mix.
- Messy part! Slowly add the powdered sugar. Once it becomes too thick to use your spatula, flip onto the countertop and kneed until dough is formed.
- Use more powdered sugar if it's too sticky to handle. Add a ½ teaspoon of water if it's too thick. The end goal will be like warm, thick play-dough.
- It can be used right away for extra decorative style work but will need to cool for 1-2 hours before using to cover a whole cake.
Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!