Ruqayyah Snyder
Marshmallow fondant is a popular choice for cake decorating. It is easy to make, fast, and requires very few ingredients. The process is simple: melt marshmallows, add water and powdered sugar, knead the mixture, and add colour if desired. This fondant is perfect for decorating cakes and cookies, and it can be stored for several weeks. It is also inexpensive, with a batch costing around $2. In Australia, it may be challenging to find white marshmallows, but coloured marshmallows can be used to create different fondant colours. The fondant can be softened by kneading in butter or microwaving for a few seconds if it becomes hard after storage.
| Characteristics | Values |
|---|---|
| Ingredients | Marshmallows, icing sugar, water, food colouring |
| Equipment | Microwave, microwave-safe bowl, rolling pin |
| Time | 10 minutes |
| Cost | $2 per batch |
| Yield | 3 pounds (48 oz) |
| Storage | Tightly sealed container, refrigerator, plastic wrap, resealable bag |
| Texture | Smooth, pliable |
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What You'll Learn
Melting the marshmallows
To melt the marshmallows, place them in a microwave-safe bowl and add a little water. Microwave on high for 30 seconds to one minute, or in 10-second intervals until the marshmallows are puffed up and easily stirrable. You can also melt the marshmallows on a stovetop by adding them to a small saucepan with water and heating over medium heat. Stir the mixture until the marshmallows are melted and smooth.
If you want to colour your fondant, it's easier to do so now while the marshmallows are still melted. Separate the mixture into different bowls if you want to create multiple colours. Remember that you'll be adding icing sugar later, which will lighten the colour, so make the shade a bit brighter than your desired hue.
Once your marshmallows are melted and coloured, you can start adding the icing sugar.
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Adding water and sugar
To make marshmallow fondant, you'll need marshmallows, water, and sugar. The first step is to place your desired amount of marshmallows in a microwave-safe bowl and heat them in the microwave for 30 seconds to a minute until they start to melt. The amount of marshmallows you use depends on how much fondant you need. For a standard-sized cake, you'll need about 100 grams of marshmallows.
Once your marshmallows are melted, you can add in your water and mix until smooth. The amount of water you add will depend on the consistency you want to achieve. A good rule of thumb is to start with a small amount of water, about two tablespoons, and adjust as needed. You can add more water if your fondant is tearing easily and looks dry.
At this stage, you can also add in any flavourings or extracts, such as vanilla, if you want to enhance the flavour of your fondant. Give the mixture a good stir to ensure everything is well combined.
Now it's time to add the sugar. Start by adding about five cups of powdered sugar to your marshmallow mixture. You can use a spoon to gently fold the sugar into the marshmallow until it becomes difficult to mix. Then, grease your hands and a work surface with a thin layer of vegetable shortening or butter, and turn out the mixture onto the prepared surface.
Keep kneading the mixture, adding more sugar as needed, until you achieve a soft, smooth, and pliable dough. The fondant should be soft enough to work with but not so sticky that it clings to your fingers. If it's still sticky, simply add more sugar.
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Kneading the fondant
Preparing for Kneading:
Before you begin kneading, it's important to grease your hands and the countertop generously with shortening or butter. This will prevent the fondant from sticking to your hands and the surface. It's also recommended to wear plastic gloves, especially if you plan to add colour to your fondant.
Kneading Process:
Turn the marshmallow mixture onto the greased countertop. Start kneading the mixture as you would with dough. You can add more powdered sugar or confectioners' sugar as needed to achieve the right consistency. Re-grease your hands and the countertop as necessary to ensure a smooth and soft fondant.
Achieving the Right Consistency:
The goal is to knead the fondant until it becomes a firm, smooth, and elastic ball. It should be pliable and stretch without tearing. If your fondant is tearing easily, it's too dry. In that case, add small amounts of water (about ½ tablespoon at a time) and continue kneading until you reach the desired consistency.
Adding Colour (Optional):
If you wish to add colour to your fondant, this is the stage to do so. Add a little icing colour to the desired amount of fondant and knead it with your hands until the colour is fully absorbed. Wear plastic gloves during this step to avoid staining your hands. If you need a darker shade, simply add more colour gradually until you achieve the desired hue.
Storage:
Once you've finished kneading and achieved the desired consistency and colour (if added), it's important to store your fondant properly. Coat the homemade marshmallow fondant with a thin layer of shortening, then wrap it tightly in plastic wrap. You can also place it in a resealable bag with all the air squeezed out or an airtight container. Stored properly, your fondant will stay fresh and usable for several weeks to months.
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Adding colour
It is easier to add colour to the melted marshmallow mixture before you start kneading in the icing sugar. If you are making a single-colour fondant, simply add your chosen food colouring to the melted marshmallow and stir until you get your desired shade. Remember that you will be adding icing sugar, which will lighten the colour, so make the melted marshmallow mixture a bit brighter than your desired shade.
If you are making fondant in multiple colours, separate the melted marshmallow mixture into different bowls before adding food colouring. That way, you can create a variety of colours from a single batch of fondant.
If you are adding colour to already-made fondant, simply knead the food colouring into the fondant until it is evenly distributed and you have achieved a solid colour. This process can be a bit more time-consuming and may require more food colouring, so it is generally recommended to add colour to the melted marshmallow stage.
When choosing the colour of your marshmallows, consider the final colour you wish to achieve. For example, if you are making black fondant, you can start with white marshmallows and add black food colouring. Alternatively, you can use coloured marshmallows that match your desired fondant colour, such as using pink and white marshmallows for a light pink fondant.
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Storing the fondant
Storing marshmallow fondant is straightforward. First, coat the fondant with a thin layer of shortening. Then, wrap it tightly with plastic wrap and place it in an airtight container or sealable bag, squeezing out as much air as possible. You can also wrap it in plastic wrap and put it in a sealable bag for extra protection. The fondant can then be stored at room temperature in a pantry or cupboard.
When kept in this way, marshmallow fondant can last for several months. Some sources suggest it can last up to two months, while others claim it can last up to four months.
Once you are ready to use the stored fondant, unwrap it and microwave it in short intervals (around five seconds) until it becomes soft again. It should still be somewhat soft when you remove the wrapping, but it will not be as soft as when it was first made.
Coloured fondant can be stored in the same way as uncoloured fondant.
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Frequently asked questions
Place marshmallows in a large microwave-safe bowl and microwave in 30-second intervals until melted. Stir in water and vanilla until the mixture is smooth. Then, slowly beat in confectioners' sugar until you have a sticky dough. Grease your hands with butter or shortening and begin kneading the dough on a surface dusted with confectioners' sugar or cornstarch. Keep kneading until the fondant is smooth and soft.
This recipe typically yields around 3 pounds (48 ounces) of fondant, which should be enough to cover a standard-sized cake.
Yes, you can. Simply add water and marshmallows to a small saucepan over medium heat. Stir well until the marshmallows are melted, then remove from the heat and stir in the sugar.
You can add food colouring to the melted marshmallow mixture before adding the sugar. Remember that the sugar will lighten the colour, so make the mixture brighter than your desired shade. You can also separate the mixture into different bowls and create multiple colours. Alternatively, you can knead the colour into the fondant after it has been made, but this can be more time-consuming.
Coat the fondant with a thin layer of shortening, wrap it tightly in plastic wrap, and place it in a resealable bag with the air squeezed out. It will keep well in the refrigerator for up to 2 months.
