Marshmallow fondant is easier to make than you might think with only two ingredients! A great way to make professional looking cakes at home even if you are a beginner!
This post is a little out of the ordinary for me, but I wanted to share because it’s a fantastic way to get your kids in the kitchen!
What kid wouldn’t like to mix and match colors to create something that’s about as close to edible play dough as you can get?! When my daughter was younger, I would give her some of this fondant and some cookie cutters at the kitchen island and it would keep her busy for hours!
And even better than that, it’s a great way to make your cakes look professional with hardly any effort on your part!
What is Marshmallow Fondant?
Very simply, it’s marshmallows and powdered sugar. That’s it! You also need to add a little water but that doesn’t count as an ingredient, so seriously… only two ingredients and you could have your first batch of marshmallow fondant!
If you’re cringing right now because you’ve tasted regular fondant before and you can’t stand it, let me assure you that this is different. This is much sweeter and has more of a vanilla taste to it. I still wouldn’t go eating big chunks of it, but it’s perfect for small decorations on a cake or cupcake.
How Do You Make Marshmallow Fondant?
It’s as simple as emptying a bag of mini marshmallows into a large bowl with two tablespoons of water. Then microwave them for 30 seconds, remove and stir. Repeat that until you have completely melted and smooth marshmallows.
Then add about 1 cup of powdered sugar to your melted marshmallows and stir. Keep adding small amounts of powdered sugar and stirring in between until you can no longer stir it.
Lightly dust your work surface and your hands with powdered sugar and then turn the contents of the bowl onto the counter. You’re going to knead, knead and knead some more all while adding more powdered sugar until you get a nice smooth disc of fondant that can stretch without tearing.
You will probably be kneading for about 8-10 minutes. You want to keep going till it reaches the consistency of play dough.
Tips to Making Marshmallow Fondant
- If you’re kneading your fondant and it’s too dry and tearing, add 1/2 tablespoon of water at a time. Keep kneading it in until it reaches the point where it’s no longer tearing or cracking.
- If you are coloring your fondant all one color, you can add the food coloring into the melted marshmallow stage.
- If you are coloring your fondant different colors like I did, then you will have to wait until you are done kneading. Then separate your fondant into different pieces, add food coloring and knead until it’s completely combined.
- You will probably want to wear gloves if you are kneading in food coloring because it will stain your hands.
- You can use the fondant immediately or store until later.
- If you are storing it for later, roll your fondant into a ball and then lightly coat the outside with vegetable oil or shortening so it doesn’t dry out. Store in an airtight bag that you can remove most of the air from. Air is what will dry out the fondant and make it unusable, so be sure to get as much air out as possible.
- If store properly, marshmallow fondant can last for a few months.
This recipe will give you enough to cover 2 8″ round cakes. Or you can cover one tier and use the rest to make decorations with like these camping toppers I made for cupcakes.
It’s so easy to make and only costs a few dollars, but could fool people into thinking you’re a professional decorator or give your kids hours of fun!
Either way, it’s a fun recipe to try that’s different from all the others!
- 16 oz. Mini Marshmallows
- 2-5 Tbsp. Water
- 8 cups Powdered Sugar
- In a large bowl, add mini marshmallows and 2 tablespoons of water. Microwave for 30 seconds, remove and stir. Continue microwaving for 30 seconds, stirring well and then repeating until the marshmallows are completely melted and it is smooth. This will probably take 2-3 minutes.
- Add about 1 cup of powdered sugar to the melted marshmallows and stir well. Continue adding small amounts of powdered sugar and stirring well until you reach the point you can no longer stir.
- Cover your work surface and hands in a light dusting of powdered sugar. Turn the contents of the bowl onto the work surface and begin kneading as you work in more of the powdered sugar.
- If mixture becomes too dry and is tearing, you can add 1/2 tablespoon of water at a time. Continue kneading for about 8-10 minutes until all of the powdered sugar is incorporated and it is a smooth ball that stretches easily without tearing.
- Use immediately or roll into a ball, lightly coat with vegetable shortening and store in an airtight plastic bag until you are ready to use.
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