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)
- Optional 1/8 tsp vegetable glycerin or corn syrup (this adds a touch of softness)
Notes: To make colored fondant substitute water for icing color desired (up to 1/2 Tbsp for deep colors). No mixer is required, doing this by hand is preferred so you don't ruin your countertop mixer! If you'd like to use a mixer, we recommend a commercial 15+Q dough mixer (we use this for a double batch). To increase firmness you can tweak this recipe with more sugar or gum, less water, and additional heated. Also, you can add a dash of vegetable glycerin, or corn syrup to help increase smoothness.
You will need:
- Large bowl
- Plastic spatula
- Plastic wrap
- Air-tight container or Ziploc bag
Steps:
- Sift the powdered sugar and collect ingredients.
- In a microwave-safe container add the marshmallows (we like to use a large plastic container).
- Heat the marshmallows in the microwave for 30 seconds, remove and stir. Repeat 3 more times, or until all marshmallow lumps are gone. The marshmallows should be melted and expanding in the container.
- Remove the container from the microwave and add and mix in the water, optional glycerin, and color if any.
- In another large bowl or clean counter, place about 3/4 of the powdered sugar and make a hole in sugar bed.
- Poor the melted marshmallow mix into the hole.
- Add the shortening, gum tragacanth, and the rest of the powdered sugar on top of the melted marshmallows.
- Fold the sugar into the melted marshmallows with a spatula.
- Continue to fold, pushing the sugar into the melted marshmallows - this takes a few minutes!
- As the mixture thickens, start using your hands to work the ingredients together - it is normal for it to be quite sticky.
- Continue mixing and massaging the fondant together with your hands.
- After all the fondant has come together, give the fondant a good final knead and clean your workspace.
- Double wrap your finished fondant in plastic wrap and leave it on the counter to cool.
- Place the fondant inside a Ziploc bag and in the refrigerator for 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)
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
