Classic Marshmallow Fondant
This Classic Marshmallow Fondant recipe is a perfect choice for cake decorators looking to achieve a smooth, sweet finishing touch on their creations. Made with simple ingredients like mini marshmallows and powdered sugar, this fondant is easy to prepare and incredibly versatile. Whether you're crafting intricate decorations or simply covering a cake, this delightful fondant will impress your family and friends. Keep it handy by preparing in advance; it stores well in the refrigerator for weeks, ensuring you’re always ready for your next baking adventure.
10
Servings
180
Calories
4
Ingredients
Ingredients
white mini marshmallows
16 ounces (Use a good quality brand.)
water
2-5 tablespoons (Use as needed to adjust consistency.)
icing sugar
2 lbs (Use C&H Cane Powdered Sugar for the best results.)
Crisco shortening
1/2 cup (Place in an easily accessible bowl for greasing.)
Instructions
1
In a microwave-safe bowl, combine the white mini marshmallows with 2 tablespoons of water.
2
Heat the mixture in the microwave for 30 seconds, then stir. Repeat this process, heating for an additional 30 seconds and stirring until the marshmallows are completely melted (this usually takes about 2 1/2 minutes total).
3
Once melted, pour 3/4 of the icing sugar over the marshmallow mixture and set aside.
4
Generously grease your hands and the work surface with Crisco shortening to prevent sticking.
5
Dump the marshmallow and powdered sugar mixture onto the greased surface, and begin kneading the mixture together. Be patient; the sticky texture is normal at first.
6
Gradually incorporate the remaining powdered sugar while continuing to knead. If the mixture becomes too sticky, re-grease your hands and countertop.
7
Knead until smooth and elastic, which usually takes about 8 minutes. If the fondant is too dry and tearing, add additional water a few drops at a time, kneading thoroughly after each addition.
8
For best results, wrap the finished fondant tightly in plastic wrap and let it rest overnight. If using immediately, ensure there are no dry bits of powdered sugar remained.
9
When ready to store, coat the fondant with a layer of Crisco shortening, wrap it in plastic wrap, and place it in a resealable or Ziploc bag. Squeeze out as much air as possible to keep it fresh.
10
This fondant can be kept in the refrigerator for several weeks, making it a great make-ahead option for your cake decorating needs.
Nutrition Information
4.5g
Fat
36g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Marshmallow Fondant?
Classic Marshmallow Fondant is a smooth, sweet cake topping made primarily from melted marshmallows and powdered sugar, ideal for decorating.
What ingredients are required for this recipe?
The recipe requires 16 ounces of white mini marshmallows, 2-5 tablespoons of water, 2 lbs of icing sugar, and 1/2 cup of Crisco shortening.
How do I melt the marshmallows?
Combine mini marshmallows with 2 tablespoons of water in a microwave-safe bowl and heat in 30-second intervals, stirring in between.
How long does it take to melt the marshmallows?
The melting process typically takes about 2 1/2 minutes in total when heating in 30-second increments.
What type of sugar is best for this fondant?
C&H Cane Powdered Sugar is recommended for the best results in this recipe.
When should I add the icing sugar?
Once the marshmallows are completely melted, pour 3/4 of the icing sugar over the mixture before you begin kneading.
How do I prevent the fondant from sticking to my hands?
Generously grease your hands and the work surface with Crisco shortening before you start kneading the marshmallow mixture.
How long should I knead the fondant?
Knead the mixture for about 8 minutes until it becomes smooth and elastic.
What should I do if the fondant is too sticky?
If it is too sticky, gradually incorporate the remaining powdered sugar and re-grease your hands and work surface with shortening.
What should I do if the fondant is too dry or tearing?
Add additional water a few drops at a time and knead thoroughly after each addition until the desired consistency is reached.
How long should the fondant rest before use?
For the best results, wrap the finished fondant tightly in plastic wrap and let it rest overnight.
Can I use the marshmallow fondant immediately?
Yes, you can use it immediately, but ensure there are no dry bits of powdered sugar remaining in the mixture.
How should I store the fondant?
Coat the fondant with Crisco shortening, wrap it tightly in plastic wrap, and place it in a resealable bag with all air squeezed out.
How long can I store this fondant in the refrigerator?
This fondant can be kept in the refrigerator for several weeks.
How many calories are in one serving?
There are 180 calories per serving.
How many servings does this recipe make?
This recipe yields 10 servings.
What is the fat content per serving?
Each serving contains 4.5g of fat.
How many carbohydrates are in a serving?
Each serving contains 36g of carbohydrates.
Is there protein in this fondant?
Yes, there is 0.6g of protein per serving.
Does this fondant contain fiber?
No, this recipe contains 0g of fiber.
What kind of marshmallows should I use?
Use a good quality brand of white mini marshmallows for the best results.
Is this recipe suitable for beginners?
Yes, it is described as an easy recipe that is perfect for cake decorators of various skill levels.
What is the purpose of the water in this recipe?
Water is used to help melt the marshmallows and to adjust the consistency of the fondant if it becomes too dry.
How do I know when the fondant is done?
The fondant is ready when it is smooth, elastic, and free of dry sugar clumps.
What is the total number of ingredients needed?
There are 4 ingredients in total: marshmallows, water, icing sugar, and shortening.
Can I make this fondant ahead of time?
Yes, it is a great make-ahead option as it stores well in the refrigerator for several weeks.
What should I do before putting the fondant in a Ziploc bag?
Ensure it is coated in shortening and wrapped in plastic wrap, then squeeze out as much air as possible from the bag.
Is there any cholesterol in this recipe?
The recipe does not list any cholesterol content.
How much icing sugar is used in the initial mixing step?
Initially, 3/4 of the 2 lbs of icing sugar is poured over the melted marshmallows.
What can I use this fondant for?
It is versatile and can be used for covering cakes or crafting intricate edible decorations.