Did you know you could make fondant from marshmallows? Now I don’t typically like fondant and prefer the taste of buttercream frosting. But sometimes for a design on a cake, you need fondant to get the effect you are looking for.
This marshmallow fondant is quick and easy to make and tastes pretty good. It only has three ingredients, that people typically already have in their cupboards.
You will need mini marshmallows, vanilla, and powdered sugar. Crisco is also placed on your work surface while kneading so the fondant doesn’t stick.
What is fondant used for?
Fondant is typically used to decorate cakes to give them a nice smooth finished look. Fondant is also used to make little decorations that can go on top of cakes and cupcakes.
In my Magical Unicorn Pudding, I used a silicone mold to make a unicorn head for the top of the pudding. It added some decoration and my daughter loved it!
Fondant is typically placed over the top of buttercream frosting when decorating a cake. Because the buttercream will lend a little additional flavor to the decorations.
How do you store fondant?
Wrap any leftover fondant in plastic wrap and store it in a plastic bag. Refrigerate for up to two months. When you are ready to use the fondant again, let it sit out until it reaches room temperature. Knead the fondant until it becomes soft and pliable. If your fondant has become too sticky, you can add some confectioners sugar.
Coloring & Flavor For This Easy To Make Fondant Recipe
Use gel food coloring to achieve the color you want. You could use liquid food coloring but the colors will not be as vibrant. When making this batch I did not wear food gloves, but I wish I had, my hands were slightly dyed after kneading the fondant.
You can also use any flavoring you want in this recipe. Strawberry, lemon, or almond extract would be fun to try. Just add a teaspoon of your desired flavor after heating your marshmallows.
Designs & Stencils
- 16 oz bag of white mini marshmallows
- 2-5 tablespoons of water
- 2 pounds of powdered sugar.
- Crisco for the work surface
- Melt the mini marshmallows and 2 tablespoons of water in a microwave-safe bowl. Heat the marshmallows in 30-second intervals, stirring in between until all the marshmallows are melted. It usually takes 2 - 3 minutes until all the marshmallows are melted.
- Add 3/4 of the powdered sugar into the bowl with the marshmallows. Using your hands or a spoon (whichever you choose, needs to be greased with the Crisco) stir up the mixture until it gets difficult to mix.
- Grease your countertop with Crisco. Place the fondant on the countertop and start kneading it. You may need to add more Crisco to your hands or the countertop if the fondant begins to stick.
- Add the remaining powdered sugar and continue kneading the dough.
- Continue kneading for 5-8 minutes. The fondant should be elastic and stretch without tearing. If your fondant is too dry and tears easily, you can add in more water a teaspoon at a time.
- Your fondant is done, you can use it right away or wrap it in plastic wrap and store it in the refrigerator.
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