Thursday, December 16, 2010

Making Marshmallow Fondant

Marshmallow Fondant
Making a cake this week for a Colt's fan.....its a sweet 16 birthday.  Anyway had to make some fondant and thought I would share the process in case anyone is interested.

You need 16 oz or so of mini marshmallows.  Place in a microwave safe bowl.
I add about 1 tbsp water and 1 tsp butter flavor and 1 tsp vanilla flavor

Then you melt the marshamallows in the micro...I do this in 30 second intervals, stirring after each interval until they are melted....usually takes 1 1/2 minutes. 

Then grease your work surface with the crisco

And grease your is where it gets messy (and I think fun!) Your hands will be softer after this process too!!

Pour the melted marshmallow onto your greased surface, add the powdered sugar to the marshmallow and start to knead it together.....again...this is messy.  Be careful not to burn yourself with the hot marshmallow.  Add a little bit of your may or may not use all of the water....

Keep kneading until it forms a nice dough consistency.  If sticky, add a little more powdered sugar. 

When you're done cover your fondant in crisco and wrap in saran wrap...

Then place it in a ziploc bag, remove as much air as possible and refrigerate.  You should let it set up over night but can use right away if you don't have any little bits of powdered sugar.

I found the base of my recipe at and just tweaked it a bit by adding the vanilla and butter flavors.  Peg Weaver has a lot of tips and suggestions if you need extra guidance. 

16 ounces white mini-marshmallows
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening 
1 tsp vanilla flavor
1 tsp butter flavor

Place marshmallows in a microwave safe bowl.  Add butter/vanilla flavors if desired and 1 tbsp of water.  Microwave for about 1 1/2 minutes in 30 second intervals, stirring after each interval until marhsmallows are melted.  Spread crisco on work surface and on hands.  Pour melted marshmallow onto work surface and add powdered sugar.  Knead together, adding more crisco to your hands as needed.  Add some water ( 1 tbsp at a time) if needed. Cover fondant in crisco and wrap in saran wrap.  Place in ziploc bag and refrigerate overnight. 

Again....check out the Peg Weavers directions for making this fondant if needed.  She also shows how to cover a cake in fondant. 
I will show pics of my finished product.....but only if it turns out ok :)

Thanks for looking!


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