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Easy Fondant in 12 minutes

OverboardHappinessPartyTreats
By: Overboard and HappinessPartyTreats
Posted 06/09/12 • Last updated 04/23/13 • 6869 views • 61 comments

Posted by Overboard


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 (61)

Bethany8081 6/9/12 at 2:04pm
How long is this fondant good for?
india8781 6/9/12 at 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 6/10/12 at 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 6/10/12 at 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 6/10/12 at 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 6/11/12 at 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 6/12/12 at 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 6/12/12 at 11:34am
About how many pounds of fondant does this make? I'm guessing about 3?
350cakes 6/12/12 at 3:30pm
I use something similar like this but without thee crisco and it works amazing!
cooky05 6/12/12 at 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 6/12/12 at 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 6/12/12 at 6:51pm
in the recipe it says 1 Tbsp........but of what? It doesnt say
Debi2 6/13/12 at 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 6/13/12 at 10:21am
I found a recipe using butter rather then crisco thats what I use
croix 6/15/12 at 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 6/17/12 at 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 6/17/12 at 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 6/19/12 at 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 6/19/12 at 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 6/26/12 at 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?
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