Marshmallow fondant is an awesome alternative to regular fondant! This type of fondant tastes great, it’s so inexpensive to make (about $2 for a batch), and it takes about 10 minutes to make! Win-Win- Win! I have personally never liked traditional fondant on cake but marshmallow fondant is great!
When my son turned one, I used this recipe to make him sesame street birthday cake. I’ve used it many times sinse and it always works perfect for any project I’m doing! It also stores really well and you can keep it in your fridge for a long time! It would even work great for holiday gingerbread houses or other crafts that call for fun decorations.
How to make marshmallow fondant:
First you microwave marshmallows and water. Then you grease your hands with shortening and use your hands to mix in powdered sugar with the melted marshmallow mixture. It is just that simple!
To store fondant:
To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for several weeks.
When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant:
To color fondant, add a little icing color to your desired amount and knead it with your hands until it absorbs all of the color. Add more color as needed to reach the desired hue.
With just four ingredients, marshmallow fondant is so easy to make and tastes so much better than traditional fondant recipes!
- 16 ounce package mini marshmallows
- 2-5 Tablespoons water
- 8 cups powdered sugar
- 1/3 cup vegetable shortening
Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until they are melted and smooth.
Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
Add more confectioners' sugar as needed and re-grease your hands the counter-top as needed.
If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.