Baking Delights

How to make Marshmallow fondant

Marshmallow fondant is a popular alternative to traditional fondant made from sugar and water. It's made by melting marshmallows and mixing them with powdered sugar to create a smooth and pliable dough that can be rolled out and used to cover cakes, create decorations, or mold into shapes. Marshmallow fondant is perfect for beginners and experienced bakers alike, as it's easy to make and offers a deliciously sweet flavor.

Ingredients:

16 ounces (454g) marshmallows (regular size, not mini)
2-3 tablespoons water
2 pounds (about 8 cups) powdered sugar, sifted
1/2 cup vegetable shortening or butter, for greasing

Equipment:

Microwave-safe bowl
Microwave
Spatula or wooden spoon
Large mixing bowl
Powdered sugar sifter or fine-mesh sieve
Plastic wrap
Rubber gloves (optional, for kneading)

Step-by-Step Instructions:

1. Prepare Your Work Surface:

Grease a large mixing bowl with vegetable shortening or butter. This will prevent the marshmallow mixture from sticking to the bowl.
Sift a small amount of powdered sugar onto your work surface to prevent the fondant from sticking when you knead it later.

2. Melt the Marshmallows:

Place the marshmallows in a microwave-safe bowl and add 2 tablespoons of water.
Microwave the marshmallows in 30-second intervals, stirring in between, until they are completely melted and smooth. Be careful not to overheat the marshmallows, as they can become tough if overheated.

3. Mix in the Powdered Sugar:

Once the marshmallows are melted, gradually add the sifted powdered sugar to the bowl, stirring continuously with a spatula or wooden spoon.
Continue adding powdered sugar and stirring until the mixture becomes too thick to stir easily.

4. Knead the Fondant:

Transfer the mixture to your prepared work surface and dust your hands with powdered sugar to prevent sticking.
Begin kneading the fondant, incorporating more powdered sugar as needed, until it becomes smooth, pliable, and no longer sticky. This process may take 5-10 minutes.
If the fondant becomes too dry, you can add a few drops of water to soften it.

5. Wrap and Rest the Fondant:

Once the fondant is smooth and pliable, shape it into a ball and wrap it tightly in plastic wrap.
Let the fondant rest at room temperature for at least 1 hour before using it. Allowing it to rest will make it easier to work with and reduce the likelihood of cracking.

6. Use the Fondant:

After resting, your marshmallow fondant is ready to use! Roll it out on a clean, powdered sugar-dusted surface and use it to cover cakes, create decorations, or mold into shapes.
If the fondant becomes too stiff while working with it, you can knead it briefly to soften it or microwave it for a few seconds to make it more pliable.

7. Store Any Remaining Fondant:

Any leftover fondant can be stored in an airtight container or wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks. Alternatively, you can store it in the refrigerator for longer shelf life.

Tips for Success:

Use fresh marshmallows for the best results, as stale marshmallows can result in a tough fondant.
Sift the powdered sugar before adding it to the marshmallow mixture to remove any lumps and ensure a smooth consistency.
Work quickly when kneading the fondant, as it can become stiff and difficult to work with if it cools too much.
If you're having trouble with stickiness, grease your hands with vegetable shortening or butter instead of powdered sugar while kneading.

Conclusion