Categorized | All Recipes, Sweet

Marshmallow Fondant; Fun-dant

Posted on 18 May 2009 by Mădălina

Happy Victoria Day weekend to my Canadian readers:) I hope that all of you have the day off tomorrow (I don’t; but I’ll get over it). If you have nothing to do and want to have an afternoon of delicious fun, get your hands on some cupcakes and have fun decorating them with marshmallow fondant.
This recipe, in my opinion, tastes 200% better than commercial fondant, and is a lot more affordable.

I really like this recipe not only because it is easy, it also allows you to control flavor and consistency.

Marshmallow Fondant
Ingredients:
- ~ 1/2 to 1 cup of Crisco
- 500g high quality marshmallows
- ~ 1 kg of powdered sugar (confectioners sugar); twice sifted
- 3 tbls water
- Icing colours (optional)

To clarify, the Crisco is used primarily to help the fondant from sticking to surfaces. Especially helps when you need to knead the fondant.
Directions:

1. Grease a microwave safe bowl large enough to hold your marshmallows. Add water and microwave on low for 45 seconds – a minute and a half; just until the marshmallows puff up and melt

2. Lay out a large piece of parchment to cover your working surface, and generously grease it with Crisco

3. Pour melted marshmallows on greased surface, and slowly add confectioners sugar.

4. Generously grease your hands (I MEAN IT!!) and have some handy near by; you’ll need it.

5. Start kneading the marshmallow mixture, and start adding more sugar. At this point you will start seeing the fondant come together, and become more tacky, and return to a solid state.

* I usually don’t end up using the entire 1kg of sugar. If the fondant is to sticky and gum like, you should add more sugar. If the fondant becomes to hard, its a sign of too much sugar, and adding a teaspoon of water may help return it back to a softer state.

* Humidity plays a big role in determining how much sugar is used. On warmer, humid days, I usually add the entire kg of sugar. On dryer days, I use less. Play it by ear… er.. the weather!

6. YOU NEED TO KNEAD. Kneading is important because it removes any sugar clumps that may have developed, and it also gives you a feel for the consistency. You generally want a fondant that has a similar texture to play dough.  When you are happy with the consistency of your fondant, wrap it in some parchment paper, and place it in an airtight container (or ziplock bag)

7. Its best to let your fondant settle for 24 hrs in the fridge.

8. The best way to tint your fondant is by using icing colors. Usually a few dabs of the color will suffice to tint an entire piece of fondant.

If you have any questions, I’ll do my best to answer them:) Enjoy.xoxo
Comments:

17 Comments For This Post

  1. Coco Bean Says:

    wow! Ok, now I have to try making fun-dant! I never wanted to use it because the taste was so gross but if you say it’s worth it… I’m willing to try. Thanks!

  2. mădălina Says:

    Coco Bean- The taste is 200% better, it definitely doesn’t taste like plastic or rubberized sugar. Its still very sweet, and there is no way of escaping that. At least this one is palatable, and you can always add your favorite flavor extract

  3. Coco Bean Says:

    Ohh, Vanilla would be great. Thanks for the comment. Oh, and by the way… who DOESN’T like marshmallow! I can’t buy the bags because I end up eatting them like popcorn. Yummy at the time but terrible for the stomach!

  4. Holly Says:

    That's a really cool recipe! Thanks for the instructions and photos. This sounds so much tastier than regular fondant, and the recipe seems pretty simple. I'll definitely try it. Thanks!

  5. Christine Says:

    I was wondering, could you use cocoa to make the fondant a dark brown? Would you just end up using less icing sugar then? My son's birthday is in January (yes, I am preparing now already) and I want to make sure I know what I am doing.

  6. Laura Says:

    This looks like a much easier way to make fondant than some of the other recipes/tutorials I've seen… will definitely try it! How much does it make, roughly?

  7. Coco Says:

    Thanks for this!.. Store bought fondant is a tad expensive. ;) .. To tint the fun-dant, when should the food coloring be added? and should the flavor extract be added at the same time as the food colouring?

  8. kenny Says:

    Hello,I Am making mmf for the first time.I Have ran into a little problem.my fundant is a little runny and it is not wanting to firm up.Do you have any advice for this problem?Thank you.

  9. madalina Says:

    Kenny– keep folding in icing sugar. Consistency depends on a few factors, including the humidity in your climate.

    As the fondant cools, it the consistency will change.

    Hope this helps,

    Madalina

  10. Becca Says:

    Hello,
    I have made you fundant and it’s great. I just have a couple questions. How long before hand can you make it and keep it in the fridge? does it go bad quickly? I was also wondering if you can freeze a cake iced in fundant? I have a cake I need to make but I work 2 days and the day it needs to be delivered. I was hoping to make the cake on wednesday then freeze it until sunday. is this a good or a bad idea?
    Any words of wisdom would be appreciated!
    Thanks,
    Becca

  11. Mădălina Says:

    Becca–

    You can make this recipe ~ 2-3 weeks in advance. The ingredients in the recipe hold well, and if stored properly, won’t go bad for at least 2-3 months. Make sure you wrap the prepared m.m. fondant in plastic wrap, and place in an airtight container. The fondant will firm up if stored in the fridge, which depending on the use of it, might be of benefit. I prefer to store it at room temperature, so the consistency is right for when I need it. You also might find that if you roll the cold fondant onto a cake, it will ‘droop’ when it comes to room temperature.

    I would try to avoid freezing the cake. I’ve never tried it, but If I were to do it, I would do a test freeze it ahead of time (ie. covering a cupcake, and placing it in the freezer), and see how well it holds up to defrosting.

    Recipes react differently at different altitudes and climates– so keep this in mind. You might have to adjust the amount of shortening or icing sugar depending on the humidity in your area.

    Good luck :)

    - Madalina

  12. Marion Says:

    Wow!!!

    This recipe really worked, and it’s super easy to do!
    Thank you Madalina :D

  13. Ashleigh Says:

    Life changer!!! Store bought fondant is so expensive and tastes icky but this tastes really good and costs so much less!! It’s a pain to first get it started but once it comes together it’s a lot easier!

  14. irena Says:

    hi, i have a question, i have a kitchen aid mixer, can i do it in there? will it work instead of kneading the whole thing? i will be making it maybe tomorrow? please let me know. Also do i think i can make black color? never tried but i am assuming it wont be easy.
    thanks

  15. Mădălina Says:

    You can certainly make it in your kitchen aid mixer– make sure you use the dough attachment (the hook). Do not use the whisk attachment or the paddle attachment or else you’ll have a big mess on your hands. Make sure that you adequetly grease your bowl and your attachment so the dough doesnt stick. Mix on the lowest setting.

    Black and red are nutoriously the HARDEST colors to achieve when dyeing fondant. My suggestion is to use a high pigment gel dyes (usually found at cake supply or craft stores) or use a powder color for the best results.

  16. irena Says:

    thanks. wish me luck :)

  17. irena Says:

    i did it!!!! a bit scary but i stuck it through. doing it in the mixer was a breeze. i did adj the speed as i added more sugar. A bit of a mess, the kids thought it was smoking….but the end result was just like the one in the picture. Now, i am making different colors, should i do the colors after it settles in the fridge or before? whats better?

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