Rolled Marshmallow Fondant
Transform your cake-decorating game with this irresistibly smooth and customizable Rolled Marshmallow Fondant! Made with just a handful of ingredients, including fluffy mini marshmallows, powdered sugar, and a touch of vanilla for flavor, this homemade fondant recipe is as easy to make as it is versatile. Perfect for covering cakes, crafting edible decorations, or experimenting with vibrant gel food coloring, this pliable and stretchy fondant is a must-have for DIY bakers. With minimal prep time and a simple kneading technique, you'll achieve a professional-quality finish that elevates any dessert. Store it for up to two weeks to have a batch ready whenever inspiration strikes!
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Ingredients
- 400 grams Mini marshmallows
- 900 grams Powdered sugar
- 2 tablespoons Water
- 2 tablespoons Vegetable shortening
- 1 teaspoon Vanilla extract (optional)
- 1 as needed Gel food coloring (optional)
Directions
Step 1
Prepare your workstation by cleaning the surface thoroughly. Lightly grease your work surface and hands using a bit of vegetable shortening.
Step 2
Place the mini marshmallows and water in a large microwave-safe bowl. Heat the mixture in 30-second intervals at medium power, stirring after each interval, until the marshmallows are completely melted and smooth (usually 2-3 minutes).
Step 3
If using vanilla extract for flavoring, stir it into the melted marshmallow mixture at this stage.
Step 4
Sift the powdered sugar into a large mixing bowl. Reserve about 1 cup of the sugar for kneading, and gradually add the remaining sugar to the melted marshmallows, stirring with a greased wooden spoon or silicone spatula.
Step 5
Grease your hands generously with vegetable shortening, and turn the marshmallow mixture out onto your prepared work surface. Begin kneading in the reserved powdered sugar, a little at a time, until the mixture forms a soft, pliable dough. This process takes about 8-10 minutes.
Step 6
If the fondant becomes too sticky, add a bit more powdered sugar. If it feels too dry and starts cracking, knead in a few drops of water or more vegetable shortening.
Step 7
If you want colored fondant, add gel food coloring during the kneading process. Knead until the color is evenly incorporated.
Step 8
Once the fondant is smooth and stretchy, it is ready to be used. Wrap the fondant tightly in plastic wrap and store it in an airtight container if not using immediately. It can be stored at room temperature for up to two weeks.
Nutrition Facts
| Serving size | (1362.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5010.9 |
| Total Fat 24.1g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 305.6mg | 0% |
| Total Carbohydrate 1227.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 1109.3g | |
| Protein 0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 10.8mg | 0% |
| Iron 0.5mg | 0% |
| Potassium 24mg | 0% |
Source of Calories