Marshmallow Fondant
Printer friendly recipe
Source: Cake Central
Ingredients:
1 – 16 oz bag regular or miniature marshmallows
1 – 2 lb bag confectioner’s sugar
2 Tablespoons water
2 teaspoons flavoring (I used vanilla)
Shortening
cornstarch
Directions:
1. Grease your mixing bowl and a Pyrex or glass bowl that can be used to melt marshmallows in the microwave.
2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in Pyrex/glass bowl coated with shortening and microwave on high for 60 seconds. Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds. Stir. Continue this procedure until all marshmallows are melted.
3. Sift one half of the 2 pound bag of confectioner’s sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner’s sugar and pour the melted marshmallows.
4. I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner’s sugar. Mixture will be thick but still a runny.
Sift the remaining half bag of confectioner’s sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick.
**Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner’s sugar into the marshmallows/confectioner’s sugar in bowl and mix. Fondant will be very thick and have a dough like consistency
5. Wrap fondant in saran and make sure no air gets to it. It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.
After you have made the fondant, you can add color. I use Americolor soft gel paste. Make sure you put gloves on when you do this. You will dye your hands the color of the fondant if not!!
(Ignore the pink and orange fondant. That was for a different project that didn't turn out quite like I wanted)
Next, sprinkle your surface with corn starch. This will prevent the fondant from sticking. Corn starch is your friend! Be sure to use it. Roll the fondant out to the desired thickness, normally around 1/4 of an inch, depending on what you are wanting to accomplish with it. I rolled mine a little thicker since my flowers were going to be standing up. After it is rolled, use cookie cutters or fondant cutters to cut out your fondant.
Then decorate and add to your cake!
Hey I tried to make some MM Fondant last weekend but I dont know what went wrong....The fondant was extremely gummy...If I held a handful up it slide right back down to the table...When I placed the fondant over the cake it stretched down to the table and it was hard for to me get the fondant smooth along to bottom becuz it kept rippling ps....I tried kneading extra powder sugar into the fondant but it didnt help...any suggestions?
ReplyDeleteMiche,
ReplyDeleteMy suggestion would have been to add more powder sugar but if that didn't work... what kind of marshmallows did you use?
Do you recall what the yield was on this recipe? I have a two layer 12" cake, should I double the recipe?
ReplyDeleteTayshelton, I would double the recipe expecially if you are planning on using the mmf to do decorations. Good luck!!
ReplyDeleteShould you put the fondant in the fride if you are not going to use it for a couple of days?
ReplyDeleteThe fondant should be stored in a cool, dry place away from sunlight. I would cover the fondant in a light layer of shortening to keep it moist and wrap it in saran wrap several times to keep air out.
ReplyDeleteCan cocoa be added to this recipe to make it chocolate? If not, how do you make chocolate marshmellow fondant? How much cocoa should I add?
ReplyDeleteI did a little research on making chocolate marshmallow fondant. I have never tried this recipe, but found one that I would pick for chocolate.
ReplyDeletehttp://cakecentral.com/recipes/2408/chocolate-marshmallow-fondant
I would add 2 tsp of corn syrup while kneeding to get a better consistency. You may also need to add a little more water to make it easier to handle and kneed. I hope this helps!
I have made chocolate MM fondant, by adding cocoa powder, it was good, however when rolling it out I used coca pwder instead of powder sugar to keep it from sticking. I didnt like the way it dulled the fondant, If I used powdered sugar would have made the fondant white or powdery looking? I want it kinda shiney.
ReplyDeleteThanks for the suggetion of using cocoa powder instead of powder sugar. Thats a great tip.
ReplyDeleteTry this when it is not the really "special" cake. After it is on your cake put a little Crisco shortening on your hands and rub it over the fondant. That will usually take the "dusty" cocoa away and that may help.
ReplyDeleteGood luck
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