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This is an alternate to the standard fondant recipe. Creates a delish tasting marshmallow fondant that is cheap and easy to make.

Ingredients:

  • 1 – 16 oz bag regular or miniature marshmallows
  • 1 – 2 lb bag confectioner’s sugar
  • 2 Tablespoons water
  • 2 teaspoons flavoring (I’ve used vanilla and butavan; both taste really good)
  • Shortening
  • cornstarch

1. Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave.

2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds.
Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds.
Stir. Continue this procedure until all marshmallows are melted.

3. Sift one half of the 2 pound bag of confectioner’s sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner’s sugar and pour the melted marshmallows.

4. I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner’s sugar. Mixture will be thick but still a runny.

Sift the remaining half bag of confectioner’s sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick.

**Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner’s sugar into the marshmallows/confectioner’s sugar in bowl and mix. Fondant will be very thick and have a dough like consistency
5. Wrap fondant in saran and make sure no air gets to it.

It really needs to sit about an hour or so to cool down completely from the melted marshamallows. It needs to be air tight so it will not dry out.
6. I decorated a 4″ tall, 8″ round in diameter dummy

Dummy was wrapped in sealing saran wrap so that it can be used again for later practices :)

Buttercream icing was spread over the styrofoam dummy cake thick enough to cover the saran wrap. I let the buttercream icing sit for approximately 15 minutes and then I smoothed with a Viva papertowel.
7. Your cake needs to be as smooth as possible as fondant tends to show imperfections.
9. Take approximately two-thirds of marshmallow fondant and place in the middle of a measuring wheel (I use the Wilton measuring circle) or on a very smooth surface that has been thoroughly coated with cornstarch
9. Roll fondant out until approximately 1/16 inch thick.

Make sure you keep you surfaces coated with cornstarch so your fondant doesn’t stick.

Lift the fondant while rolling to make sure it’s not sticking. There is nothing worse than rolling out the size you need, lifting and finding your fondant has stuck to the surface, so use plenty of cornstarch.

For the dummy cake, you will need an approximate circle of 16 inches; 4 inches for each side (8 inches total for both sides) and 8 inches for the width across the top.
10. Each person does their method for moving the fondant to their cake differently. Some use a rolling pin. I pull my cake very close to the fondant, lift one side of the fondant, place my hand about in the middle of the circle on top of the fondant, flip the fondant back over my hand, then move it to my cake. Having my hand in the middle of the fondant helps me to know about where to place it on the middle of the cake
I then flip the fondant off the top of my hand and cover the remaining side of the cake.
11. After you get your MMF on your cake, lightly smooth the top with your hands. For the sides of the cake, I use a pizza cutter to remove the extra MMF.

I trim all around the cake leaving enough to completely cover the sides. After the majority of the excess MMF has been trimmed, I lift and smooth and trim again.
12. Be careful not to stretch your MMF as this will cause you to have too much fondant on the sides and will make creases when you try to smooth.

I smooth from the top to the bottom, gently pressing the excess towards the bottom where I can trim it off.
13. I lift, smooth from the top on the sides down to the bottom edge of the cake working around it trimming off the excess. Continue lifting the MMF carefully, smoothing and trimming until you’ve gone completely around your cake.

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