Cake Central › Recipes › MARSHMALLOW FONDANT

MARSHMALLOW FONDANT

brandi24
By: brandi24
Posted 08/12/11 • Last updated 06/10/11 • 1212 views • 37 comments

Posted by brandi24

THIS IS A VERY GOOD MARSHMALLOW FONDANT RECIPE I FOUND AND WORKS GREAT ON CAKES AND TASTES GREAT!

Ingredients

  • 16OZ OF MINI MARSHMALLOWS 2 TO 4 TABLESPOONS OF WATER 2LBS OF POWDERED SUGAR 1/2 CUP OF CRISCO (FOR FINGERS AND COUNTER)

Instructions

MELT MARSHMALLOWS AND 2 TABLESPOONS OF WATER IN MICROWAVE UNTIL COMPLETLY MELTED ONCE ITS MELTED STIR UP UNTIL COMPLETLY SMOOTH THEN ADD 2/3 OF A BAG OF POWDERED SUGAR MIX WITH SPOON UNTIL YOU CANT ANYMORE THEN PUT CRISCO ON YOUR HANDS AND START KNEADING ONCE IT IS MIXED WELL PUT CRISCO ON YOUR COUNTER AND KNEAD UNTIL COMPLETLY SMOOTH. IT WORKS BETTER IF YOU LET SIT IN AN AIR TIGHT BAGGY FOR 24 HOURS THEN USE BUT, YOU CAN USE IMMEDIATLY IF IT IS TEARING EASILY IT IS TO DRY ADD 1/2 TEASPOON AT A TIME OF WATER AND KNEAD IT IN!

Comments (37)

Jaselle01 8/14/11 at 2:21pm
how much does this make?
viaroma 8/14/11 at 4:01pm
Great recipe! I have never made fondant before, so I was looking for a quick easy recipe - this one worked great and it tastes delicious!!
KatD1965 8/15/11 at 9:38am
This recipe makes about 2 lbs of fondant...it's a Wilton recipe, I recognize it
flowergirl1 8/15/11 at 10:44am
THANK YOU FOR SHARING I AM IN THE U.K. INSTEAD OF CRISCO CAN I USE TREX (LARD) THANK YOU.
AmyE86 8/15/11 at 1:50pm
Hey! I'm also in the UK so don't have the Crisco, but I just use icing sugar in place of it :)
LetsDoCake1 8/15/11 at 6:46pm
We make a very similar recipe... just adding 1-2 t. real vanilla and about 1/3 stick of real unsalted butter. The butter makes it soft and pliable and the vanilla makes it delish! It does make it a sort of linen or off white color though which we happen to love, so if you want it pure white use fake clear vanilla...yuck! We use it all the time and it tastes great!
LetsDoCake1 8/15/11 at 6:49pm
One more note....add the softened butter when you take the melted marshmallows out of the mircrowave and stir in before adding to powdered sugar.
CakeSmith1085 8/16/11 at 4:09am
Can't wait to try the marshmellow fondant, thanks for sharing!
Juanne05 8/16/11 at 8:23am
I haven't made fondant before and am kinda new in the baking thing. How will I be able to colour the fondant? Can I just add food colouring? I am from Namibia, we also do not have Crisco, is there anything similar I can use?
lbethk97 8/21/11 at 6:13pm
I use this fondant recipe all the time. I add vanilla or other flavored extract to make it even more flavorful. It is very easy to work with and tastes great!
naomilipke 8/24/11 at 9:10am
Hi Juanne05, Crisco is solid vegetable oil. You could use congealed animal fat or probably butter and it would work similarly. Check Flowergirl1 above.
Veronica64 8/28/11 at 11:10pm
This looks like BunnyWomans recipe. She is a contributor on the Wilton page. and it is easy to work with and very delish
DCGirl99 9/2/11 at 9:58am
Here's a tip: If you have a kitchen aid/stand mixer with the hook attachement - dump your melted marshmallows in a greased mixer bowl and let the mixer do all of the work for you. No need to knead by hand! just add teh powdered sugar a little at a time until your fondant is firm and not sticky. You can even add your color to the bowl after you have added half of your powdered sugar!!!!!!!
Janet4923 9/9/11 at 12:12pm
I have made marshmellow fondant several times and I find it to be unpredictable. Is this recipe trust worthy. I don't like using Wilton's fondant because no one will eat it. I really want my cake to taste as good as they look. I hate to see people avoiding the fondant. In the past my fondant became so hard I couldn't do anything with it. I had to throw it away. I'm guessing I added to much powdered sugar??? I would appreciate any advice. Thank you
JBNY13 9/18/11 at 6:31pm
I'm going to try to make this for a cake order I have. I'm a beginner and today I delivered a cake for a friend and I used Satin Ice. Never again. It was waxy and I kept on trying to knead it and used some shortening to lessen the stiffness but it was very difficult. I had to improvise. Everyone loved the cake and some loved the fondant, but I would rather use a thin coat of pliable fondant, even if it is disgusting, verses an expensive fondant that I couldn't even work with. I'm going to try this recipe beforehand. I'll post how it goes. Thanks for the recipe!
Vista 9/19/11 at 8:11pm
This is the recipe I use. I have received many compliments on the taste. LOVE the kitchen aid kneading hook idea, don't know why I never thought of that!!
Marilyn2333 9/23/11 at 12:12pm
What does 10X mean in the ingredients for the sugar? Is it 2lb 10 oz ?
Marilyn2333 9/23/11 at 12:13pm
What does 10X mean in the ingredients for the sugar?
Spooky_789 9/30/11 at 3:09pm
The 10X refers to how it was sifted in the processing plant (or something similar to that). It has nothing to do with the weight of the package.
stevo33 10/20/11 at 11:02am
flowergirl you use lard instead of crisco
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