How long is this fondant good for?

Great idea but can you use color immediately after you nuke the fondant or, just before you are about to roll/cut out?

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!

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.

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! :)

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??

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!

About how many pounds of fondant does this make? I'm guessing about 3?

I use something similar like this but without thee crisco and it works amazing!

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!

I need to make a dummy cake, would this fondant be good for that, being that its less expensive then the bought fondant?

in the recipe it says 1 Tbsp........but of what? It doesnt say

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.

I found a recipe using butter rather then crisco thats what I use

How will this recipe work in humid weather. would it be soft? How would it work on a dummy in humid weather?

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.

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.

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! :)

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.

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?

THank you!! REcipe worked wonderful for me!

I was wondering if the crisco/butter make the fondant more flexible for making figures etc...i make mine with water, powdered sugar and marshmallows, and i have trouble if i have to store it. It only seems to do feel right away..its either to dry or to sticky and by the next day its hard to work with and cracks way easier then store bought...anyone have any suggestions? Does the crisp/butter help with that?

I was wondering if the crisco/butter make the fondant more flexible for making figures etc...i make mine with water, powdered sugar and marshmallows, and i have trouble if i have to store it. It only seems to do well right away..its either to dry or to sticky and by the next day its hard to work with and cracks way easier then store bought...anyone have any suggestions? Does the crisp/butter help with that?

OMG You changed my life! I am scraping my first batch out of the bowl right now (ok not this exact second) but I put down the spatula to grab my tablet so that I could rave about how awesome this is!!! Great method and no hard bally bits!

Did anyone find this recipe came out to greasy with the cup of Crisco??? I just made mine & find it came out greasy!!! Is it still gonna be okay to use???

i just made a fondant with this recipe and i like the outcome. thanks for sharing!

Sorry all, been out for a while. Will try to answer all of your questions.

Bethany8081, I can store mine for up to 4 months or more then the outside begins to harden. In warm weather it seems to last longer. I keep it out in my garage in a cabinet stored in the bags.

India8781, it doesn't matter, I normally color mine as needed. If you want to color once your marshmallows are melted, that's fine too.

Jenna0905, Never had a problem with the sugar lumps. Crisco goes in first, then powdered sugar, then melted marshmallows. I use a kichenaid and my dough hook does most of the kneading for me so by the time it's done it all mixes quite well. Normally..if there are a few lumps they are usually gone once it sits a while.

Ptrish, for me I use the full stick only because it's less sticky once it's all blended together and to my surprise it didn't turn out oily with the added crisco. If I knead it long enough in the mixer it practically falls out of the bowl when I dump it on my greased surface for kneading.

chicklets0524, I guess I'm just lazy, never sift my powdered sugar and it turns out fine, for me the easier, the quicker, the better I prefer to spend more time on cake baking and decorating. I first tried it without all the crisco and worked much harder to incorporate all the ingredients (I tell ya, it was a sticky mess) and if I were a cursing woman at the time when I did try...it wouldn't have been pretty. I love the crisco addition and it doesn't effect the taste at all unless you use the butter crisco.

ittybittybakery...thanks girl :-).

CakeBallLove, hmm, come to think of it I've actually never weighed them all together. Next time I make it I'll try to remember to do that :-).

Rosita0547, yes, you can use this to make a dummy cake, I did and it worked fine. My bad on the list of Materials you will need, the "1 Tablespoon" was just in referrence to that...a "Tablespoon" which you would need to measure the water. Tried to edit but didn't see how.

Debi2, I've never had a problem in warm or cold weather with my fondant covered cakes. I've even shipped them with the dry ice melting prior to arrival and it was always the same as I shipped.

Croix, I live in Colorado Springs where it's warm but dry, though I've also made these cakes in the summer time in Michigan without the humidity changing it. But I freeze my cakes prior to pick up and normally they sit out only a few hours before serving.

Holleep, great idea using a Food Processor for the sugar :-)

jamilyn24, sorry about that. Sometimes I add more Crisco to my hands while kneading the fondant before using it to make sugar art, when I find I've gone overboard with the crisco...I mix in a little more powdered sugar and be sure not to add anymore to my board and only use powdered sugar to roll it out, that seems to absorb any extra oil I put in.

Aplonie, you're welcome :-).

Krisruby, the crisco really helps to keep it from being sticky and drying out so fast and I do use mine for sugar figurines but add Tylose powder too in order for it to set/dry faster.

I have always made this by hand, never had issues. It is a lot of work so I tried the kitchen aide mixer. The first time I did this it worked great!! The second time it wouldnt stay together. I added crisco first & later tried water. What in the world did I do wrong that 2 nd time? Also to all the comments about the balls of sugar, cheap shorting does that!! Always use crisco!

Wow this did not work for me at all! I followed all of the instructions and all I got was a bowl full of sugary pellets that won't stay together. What happened??

Kttp7, the last time that happen to me I accidently put in too much powdered sugar but to fix it because it was dry I popped it in the microwave just to warm it (about 10-15 secs for my microwave because it's high power) added a little crisco at a time and kneaded until I got the right consistency. Hope that helps.

Crisco is not available in Uk, could you suggest an alternative. How about TREX (Trex is a solid vegetable fat brand)

LondonLass, as far as I know Trex would be the closest substitute for Crisco here in the USA.

I've never made fondant before or worked with it very much. I am excited to try this as it sounds wonderful. Do you mean "1 Tablespoon" is the total amount of water? Is this sweet & can you use flavorings instead of water?

Hi Newnancy, the total is 3 tablespoon of water for the marshmallows and it's sweet. The 1 Tablespoon was my error when explaining the "tools" you would need. I don't know about the vanilla flavoring, never tried it so you'd have to see for yourself. Good luck.

Hi Newnancy, the total is 3 tablespoon of water for the marshmallows and it's sweet. The 1 Tablespoon was my error when explaining the "tools" you would need. I don't know about the flavoring, never tried it so you'd have to see for yourself. Good luck.

I want to try this..but I was wondering before I do, how does it come out when covering a cake? Does it crack? And does it go together good, where the seems meet? Thank you!

Aunti28, No, it doesn't crack unless too much powdered sugar has been added, I also heat mine in the microwave for 15 secs at a time until it's at the soft constistency I want. When I have seems I use a little water on a clean hand and just rub it gently until you can hardly see it...or cover it with decorations, that always works :-).

Forgot to say, I also use "THE MAT" when rolling out my fondant now it's a WONDERFUL tool. You can buy it from "Sweet Wise".

I've used the non-Crisco one many times and made it by hand. Looking forward to trying this and saving my arms and hands. Thanks so much for sharing this!!

I havn't tried this reciepe yet. Just the MMF reciep I found here on cakecentral But for my next batch of fondant I'm goin to try this one. I've got some cake dummies I need to do. As for the fondant taste I mix a combination of water, lemon juice and butter flavoring. come out tasting like candy. As for it holding up in warm weather I'll let you know. Since I live in Yuma, Ariz. and right now temps run between 102-114 in the shade...lol

Hello, I am planning on making this for my niece's birthday cake this weekend and I am wondering if there is a preferred brand for the powdered sugar? I have found that certain brand leave a "weird" taste. Any help would be greatly appreciated. Thank you :)

I am also wondering if this will cover a full sheet cake?

So sorry sarah08, hope your cake turned out ok, my birthday was the same week of your cake so I wasn't on the computer (just now seeing this) :-(. I buy the same powdered sugar almost all the time which is C & H pure cane powdered sugar, I get it from Sam's. I've also used the only one they have at COSCO as well.