Marshmallow fondant

How to Make Marshmallow Fondant

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• Complete: ten mins


• Prep: ten mins


• Cook: mins


• Yield: 1 one/two lbs. Fondant (24 servings)

Did you know it really is effortless to make your personal fondant at house? Not only is it quick and basic, but homemade marshmallow fondant in fact tastes greater than most keep-purchased brand names! The secret ingredient is mini marshmallowsthey give the homemade fondant a wonderfully sweet, light vanilla flavor.

You can use marshmallow fondant as you would standard fondant. It is perfect to cover cakes, type shapes, and make candy. Be warned that it tends to get sticky in moist locations or humid climate, so it doesn’t hold up as properly as normal fondant when placed above frosted cakes and refrigerated for days.

This recipe yields 1 1/2 lbs of fondant and can very easily be halved or doubled. If you're asking yourself how a lot fondant you need to cover your cake, use a conversion chart.

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Ingredients

• 8 ounces miniature marshmallows (four cups not packed)


• two tablespoons water


• 1 pound powdered sugar (four cups, plus further for dusting)


• Optional: food coloring or flavored extracts

Actions to Make It

Collect the components.

Dust your counter or a huge cutting board with powdered sugar.

Location the marshmallows and the water in a big microwave-secure bowl. Microwave on large for one minute, right up until the marshmallows are puffy and expanded.

Stir the marshmallows with a rubber spatula until finally they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds, until the marshmallow mixture is totally smooth and cost-free of lumps.

If you want colored or flavored fondant, you can add many drops of food coloring or extracts at this level and stir right up until integrated. If you want to develop a number of colours or flavors from a single batch of fondant, do not add the colors or flavors now. Alternatively, refer to step 9 beneath for guidelines.

Include the powdered sugar and start to stir with the spatula. Stir right up until the sugar commences to incorporate and it gets extremely hard to stir any longer.

Scrape the marshmallow-sugar mixture out onto the prepared perform surface. It will be sticky and lumpy, with plenty of sugar that have not been integrated yetthis is typical.

Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough, doing work the sugar into the marshmallow with your hands. Continue to knead the fondant right up until it smooths out and loses its stickiness. Add more sugar if essential, but quit including sugar after it is smoothtoo much sugar will make it stiff and hard to perform with. Once the fondant is a smooth ball, it is prepared to be employed. You can now roll it out, shape it, or wrap it in cling wrap to use later on.

If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You may well want to put on gloves to steer clear of acquiring meals coloring on your hands for the duration of this step.

Add your desired sum of coloring or flavoring to the center of the disc.

Fold the disc more than on itself so that the colour or taste is enclosed in the center of the fondant ball.

Commence to knead the ball of fondant just like you did prior to. As you perform it, you will commence to see streaks of shade coming through from the center.

Continue to knead right up until the streaks are gone and the fondant is a uniform colour.

Your fondant is now prepared to be used or stored as outlined over.