Sunday, March 6, 2011

Recipe of the Month: Marshmallow Fondant

And the survey says…..Marshmallow fondant!  Thanks to those of you who voted in my poll the last two weeks!  Today I’ll walk you through making Wilton’s marshmallow fondant, a delicious substitute for prepared fondant.  It is slightly softer than the traditional stuff, but tastes sooooo much better.

I am usually not very picky about the brands of ingredients I buy; but for marshmallow fondant, you must use Kraft marshmallows and Domino powdered sugar.  I have tried making it with store brands, and it never turns out.  So, take my advice and buy the off brands of eggs and butter, but buy name brands for this recipe.

Start by melting the marshmallows with a little bit of water in the microwave for one minute. 

Stir it around a bit, and microwave for another minute. 

At this point, the marshmallows should be completely melted and the mixture will be sticky and soupy (yes, that’s a very technical term J) 

While the marshmallows are melting, generously grease your mixing bowl and dough hook with shortening.  This will make getting the fondant out of the bowl much easier later. 

Combine the melted marshmallow mixture and about 7 cups of powdered sugar (reserve the rest for later) in your greased mixing bowl and mix on low speed for about 5 minutes.  

I usually don’t have to add the extra powdered sugar.  You want the fondant to be firm, but a little sticky at this point.  It will set up more as it sits.  Once it’s done mixing, grease your countertop with some shortening and scoop out the fondant.  I like to use the wheel from my pizza cutter.   

Kneed the fondant for about a minute or so, just until not sticky anymore.  You may need a little more shortening.   Then double or triple wrap it in plastic wrap and let it sit at least until completely cooled and as long as several days.  

It’s now ready to cover cakes, make decorations for your cakes, etc….the possibilities are endless!  If you've ever wanted to try your hand at a fondant cake, give this recipe a try!  Then let me know what you think!

Marshmallow Fondant Recipe

1 16-oz package marshmallows (not a 10.5 oz package)
2 tablespoons water
1 2-lb bag confectioners' sugar
Approx. 1/4 cup shortening

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 1 minute on high; stir until mixed well. Continue microwaving 1 minute more; stir again.

In the greased bowl of a standing mixer, combine marshmallow mixture and about 7 cups of the confectioners' sugar.  Using dough hook, mix on low speed for about 5-6 minutes.  Add more powdered sugar if mixture is too soft.

Remove from bowl and kneed on a generously greased work surface for 1-2 minutes.  Don’t skimp on the shortening.  It helps with the texture of the finished fondant.

It's best to allow marshmallow fondant to sit, double-wrapped, overnight before using.  Prepare the fondant for storing by coating with a thin layer of shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8-1/4 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add gel color to portions of fondant as needed.


  1. Great! I'm making a birthday cake soon and this sounds so good!

    1. Its pretty tasty! Hope it works for you...Let me know how the birthday cake turns out!

  2. This sounds easy, but since I rarely cook I have two basic questions: 1) do you need to use a dough hook (I don't have one) and 2) when it's all done, do you just spread the fondant onto the cake using a knife?