With my son’s first birthday quickly approaching I decided it was time to start trying out some fondant recipes as I knew which cake I wanted to make for him and it is covered in fondant. I’ve tried using fondant before (the store bought kind) and did not like the taste at all. It reminded me of Play-doh, so I sat down at my computer and began searching for fondant recipes. I came across quite a few for marshmallow fondant and decided to give it a try. It was very easy to make, not too messy, and tastes pretty good (for fondant).
So here is the recipe, along with instructions to make this process as mess-free as possible:
- 1 (454 gram) bag mini marshmallows
- 1 (1 kg) bag of icing sugar – I usually only end up needing 2/3 of the bag
- 1 Tbsp Vanilla (optional) – it will make your fondant slightly off-white
- Gel food coloring (optional)
- Pam spray (for coating your hands and the fondant).
- large, microwave safe bowl
- large mixing bowl
- Sift about 2/3 of the bag of icing sugar into the bottom of a large bowl (making sure to cover the entire bottom and going up the sides of the bowl a bit.
- If using vanilla, place it in the bottom of your large microwave safe bowl. Place entire bag of marshmallows in bowl and microwave on high for 1 minute. Stir.
- If all marshmallows are not melted, put in the microwave for 30 second increments (followed by stirring), until all marshmallows are melted.
- Dump marshmallow mixture into large mixing bowl (trying not to get any on the sides of the bowl). You want to have it sitting on top of the icing sugar.
- Then grease up your hands (I used PAM) and get ready for the messy part. Start working the icing sugar up over the top of the marshmallows. This is to prevent the marshmallows from sticking to your hands.
- Then keep kneading until you obtain a smooth, stiff (but not too stiff) consistency. If your fondant is still too sticky, just sift some more icing sugar onto it and continue kneading.
- Once you are happy with the consistency of the fondant, you can either move onto the coloring phase or you can coat the outside with shortening (once again, I used PAM). Then wrap in plastic wrap or put in a Ziploc bag and place in the fridge. Let rest for 12 hours.
- Cut off a piece of fondant that you think will be large enough for the amount you need of the appropriate color.
- Flatten it out into a disc shape.
- Place color gel onto the fondant (using a toothpick) and knead the fondant around until it goes from streaky to uniform color all over. If necessary, repeat process adding more food coloring until you reach the desired color.
- Once you’re done, follow the information in step #7 above for proper storage.
**If I could do the coloring process again, I would definitely wear gloves and change them between each color. Needless to say, my hands are currently stained a lovely shade of pink from the food coloring.
When you are ready to use the fondant:
- Take it out of the fridge and let it sit out for a while so it softens up a bit.
- Dust the surface with icing sugar prior to rolling to prevent sticking.
- If the fondant seems to stiff, you can soften it up a bit in the microwave (in 5 to 10 second increments) and you can also add slightly more shortening.
- If on the other hand, it seems too sticky, just knead in some more icing sugar.
Happy fondant making!