Thursday, March 8, 2012

Making Marshmallow Fondant

Marshmallow fondant is a wonderful thing, and it's so much better when you make it yourself. When I first started working with fondant, I was really intimidated by it. I needed to make 130 cupcakes for my Grandparents 50th Wedding Anniversary and I wanted them to be extra special, just like my Grandma and Grandpa. I managed to get them all done AND realize just how much I enjoyed playing with fondant. After that I had the pleasure of making cupcakes for a few different occasions, and from that point on, it was just FUN!

For pictures of my cupcakes click here


2 lb. bag of confectioners sugar
10.5 oz bag of mini marshmallows
3-5 tablespoons of water
1/4 cup of crisco

Add 1/2 the bag of marshmallows and 1 tablespoon of water to the mixing bowl, then microwave for 30 seconds, and stir.

Add the rest of the marshmallows and 2 tablespoons of water. Continue to microwave in 30 intervals and stir until the marshmallows are completely melted.
WARNING: It will be messy and sticky from this point on.

Use the crisco to grease up your workspace, in my case, the countertop. You want to make sure that you grease up your hands as well.
Now add 1/2 of your confectioners sugar to the marshmallow bowl, add another cup or so of confectioners sugar to your workspace and spread it out over the crisco.

Start kneading the marshmallow/sugar mixture in the bowl, it will start to become one giant glob of fondant.
Dump the fondant onto your workspace and continue to knead, it will start to pick up the sugar from the counter. Start adding the rest of your confectioners sugar a little bit at a time.

TIP: The parts of the fondant that are still sticky need more sugar.
After a few more minutes of kneading, it should become smooth and stretchy.

TIP: If it starts to break apart, then it's too dry and you need to add water. I would start with a teaspoon at a time until you have reached the proper consitency.

Finished! Roll it into a ball and wrap it with cling-wrap. I like to let it sit for awhile before adding any colors, in this case it will rest overnight.
TIP: Sometimes I cover it with a light layer of crisco before covering it with the cling-wrap.

Tomorrow, we'll be adding the color. Stay tuned!


  1. Stopping by from Tasty Thursdays!

  2. Great recipe! Thanks for linking up.