- 16 ounces white good quality mini-marshmallows
- 2 to 5 tablespoons water
- 2 pounds icing sugar
- 1/2 cup Crisco shortening
- 1 teaspoon clear flavoring (vanilla, almond, etc) optional
Most people have a love hate relationship with fondant. We love the way that it looks with its smooth sheen, but hate the way that it tastes. I have heard fondant described as pizza crust and that is just not appetizing when we are talking about yummy delicious cake. Should we have to sacrifice taste for beauty? Is it possible to have both?
I recently came across reviews of marshmallow fondant. People who tried it raved at the simplicity of the recipe and the taste of the finished product. So I decided to give it a go. I made two batches. I kneaded the first batch and used the stand mixer to make the second batch. I prefer the method using the mixer. It is neater and quicker and really makes a great fondant. The taste of the marshmallow fondant is far superior to that of regular store bought fondant.
I must say that I am a convert. This fondant is easy to use as well as pretty simple to flavor. Here is the recipe that I tried.
Marshmallow Fondant Recipe
16 ounces white good quality mini-marshmallows
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening
1 teaspoon clear flavoring (vanilla, almond, etc) OPTIONAL
- Combine marshmallows and 2 tablespoons of water in large microwave safe bowl.
- Place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
- Here is where I modify! Generously grease mixing bowl with shortening (I use a Kitchenaid® fitted with a hook attachment)
- Pour melted marshmallows into mixing bowl.
- Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
- Turn mixer on low and gradually increase the speed. Mix until a ball begins to form.
- Add the remaining icing sugar and turn the mixer back to low gradually increasing the speed.
- Turn off the mixer when the dough has formed a ball and pulls away from the side.
- Grease counter top with shortening.
- Pour fondant onto greased counter top.
- Knead into a smooth ball.
Prepare the fondant icing for storing by coating it with a good layer of shortening, wrap in plastic wrap and then put it in a resealable storage bag. Squeeze out as much air as possible.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Marshmallow Fondant icing will hold very well in the refrigerator for weeks. If you have a cake to decorate, make two (2) batches on a free night during the week so it is ready when you need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
Recipe inspired by Peggy Weaver of http://whatcookingamerica.net/PegW/Fondant.htm