Homemade Fondant Recipe

This is our favorite recipe for homemade marshmallow fondant. This fondant is easy to use, tastes great, and has great firmness and elasticity. Use this fondant to cover cakes, make decorations, and cake toppers.

Yields about 3 lb

For our pre-made Cake Couture Fondant here

Ingredients:

• 16 oz Mini marshmallows
• 2 lb Sifted powdered sugar
• 3.5 oz Shortening
• 2.5 Tbsp Water
• 1 tsp Gum Tragacanth (this adds firmness and elasticity)

You will need:

• Large bowl
• Plastic spatula
• Plastic wrap
• Air-tight container or Ziploc bag

Note: no mixer is required, doing this by hand is preferred so you don't ruin your mixer!

Steps:

1. Sift the powdered sugar and premeasure your ingredients
2. In a microwaveable container, add the marshmallows and water
3. Heat the marshmallows in the microwave for 30 seconds, remove and stir. Repeat this heating 3 more times, or until all marshmallow lumps are gone. If you are doubling the batch, increase this time to about 1 minute.
4. In a large bowl or clean counter, place about 3/4 of the powdered sugar and make a hole in sugar bed
5. Poor the melted marshmallow mix into the hole
6. Add the shortening, gum tragacanth, and the rest of the powdered sugar on top of the melted marshmallows
7. Fold the sugar into the melted marshmallows with a spatula
8. Continue to fold, pushing the sugar into the melted marshmallows - this takes a few minutes!
9. As the mixture thickens, start using your hands to work the ingredients together - it is normal for it to be quite sticky
10. Continue mixing and massaging the fondant together with your hands
11. After all the fondant has come together, give the fondant a good final knead and clean your workspace   
12. Double wrap your finished fondant in plastic wrap and leave it to cool
13. Place the fondant inside a Ziploc bag or airtight container and in the refridgerator for a minimum of 8 hours minimum, to mature - this step is required to get the stretchy and elastic fondant (do not use the freezer before maturing completely as this will ruin the fondant)

Notes: You can tweek this recipe with increased heating, more sugar or gum, or less water to increase firmness. Also, you can add a dash of vegetable glycerin, or corn syrup to help increase smoothness.

To use: After maturing, bring your fondant to room temperature and mix with your desired icing colors. This fondant responds well to either gel color or oi-based colors.

To Store: Store fondant double wrapped in an air-tight container at...

• Room temperature for 3 to 4 weeks
• Refrigerated for 1-2 months, or
• Frozen for 6-8 months