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I kept tweaking the marshmallow fondant recipie until I found something that wouldn’t dry out to quickliy and wasn’t so sweet. The lemon juice helps cut down on the sweetness and the corn syrup helps to give it a little more elasticity. With the addition of flavorings it tasted a little more like buttercrem than marshmallows.

Jensen’s Marshmallow fondant

Ingredients

  • 16 oz. mini marshmallows
    3-5 Tbsp water
    1 Tbsp lemon juice
    2 Tbsp. corn syrup
    1. Tbsp clear vanilla
    1 Tbsp. almond extract
    1 Tbsp. butter flavor
    2 lbs. powdered sugar
    crisco (as needed)

Instructions

    In a large microwavable bowl add marshmallows, water and lemon juice. Microwave on high for 30 seconds at a time, stirring in between, until just melted. (do not overheat) Stir in the corn syrup, vanilla, almond extract and butter flavor. Mix powdered sugar into the marshmallow 1-2 cups at a time until it is a kneadable consistancy. Grease your hands and the counter top with crisco and scrape mixture onto the countertop. Continue to add 1 cup of powdered sugar at a time and knead after each addition. Add enough powdered sugar until the mixture becomes pliable and firm. Will take about 5-10 min. Form into a ball and wrap so it is airtight. Let rest overnight.