How to make homemade marshmallow fondant, a delicious marshmallow fondant recipe as an alternative to traditional fondant.
how to make marshmallow fondant
Marshmallow fondant is a fantastic alternative to traditional fondant. While I’ve always proclaimed the virtues of store-bought fondant (it’s ready made and easy to use), I’m not fond of the taste. So finally…. I tried my hand at this homemade marshmallow fondant recipe. I’ll likely never give up store-bought, but I’ll admit, marshmallow fondant is easy to make, easy to use, and did taste better. I still find fondant too sweet for my taste, but I can’t begrudge the stuff. It is made of sugar and marshmallows after all.
fondant vs. buttercream frosting
In my years of blogging about cookie decorating and other fun food craft, and interacting with other bakers and cookie decorators and cake decorators, it’s clear that in taste tests, buttercream frosting usually wins over fondant. I’m not sure it’s even the taste, necessarily, but the texture that I prefer. (For a great buttercream frosting recipe, click here.) However, for the decorating potential, fondant just can’t be beat. The smooth, perfect surface, the moldability, the versatility, it really is essential. For the best of both worlds, I often decorate cakes and cupcakes with buttercream frosting and add fondant toppers in small amounts, for example, as I did with these rainbow cupcake toppers.
how to make marshmallow fondant:
2 cups mini marshmallows
2 tablespoons water
2 teaspoons vanilla extract
1 pound confectioner’s sugar
Crisco or vegetable shortening
Grease a microwave safe bowl with Crisco. Pour 1 cup marshmallows in bowl. Pour 1 tablespoon water and 1 teaspoon extract over marshmallows. Heat in microwave until marshmallows puff a bit, about 20 to 30 seconds. Stir well until fully melted and smooth and runny. Put confectioner’s sugar in the bowl of a standing mixer with the flat beater (I greased the beater with Crisco. I’m sure a handheld electric mixer will work, too). Pour marshmallow mixture into the sugar and blend on low speed. Clean marshmallow bowl and repeat with another cup of marshmallows, 1 tablespoon water, and 1 teaspoon extract, melted and stirred. Pour into sugar and continue blending until dough forms. Knead briefly on a surface dusted with confectioner’s sugar. Wrap in plastic and let sit about half an hour. NOTE: I did the marshmallows in two batches because I thought one batch would be enough, but the dough was too dry. Next time I make this, I’ll try melting the marshmallows all at once.
how to color fondant:
Simply take about an egg size wad of fondant, add a few drops of coloring (start with one or two and add more as desired), and knead very well. A warning if you have an event to attend where non-stained hands are important: your hands will get stained. You can use the concentrated pastes from the craft store, though I prefer Americolor soft gel pastes food coloring. The colors I used here are: Electric Green, Sky Blue, Orange, and Electric Pink.
TIP: The fondant should be pliable and easy to handle. If it gets too sticky, let it rest at room temperature for 15 minutes or so.
to make swirly pops:
fondant in various colors
confectioner’s sugar for dusting
sharp knife or pastry scraper
light corn syrup
Roll fondant about 1/4 inch thick between two pieces of wax paper (dust with confectioner’s sugar if sticky). Using the knife or pastry scraper and a ruler, cut out strips. For each pop, you’ll need two strips, one 1/2 inch by 4 inches and one 1/2 inch by 6 inches. Dab light corn syrup on top of both strips to help everything stick. Lay the smaller strip on top of the larger strip, centered. Start from one end and roll into a coil. Insert lollipop stick where outer strip ends and set aside on wax paper to dry.