Making marshmallow fondant is a simple and fun way to elevate your cakes and cookies with a delicious, smooth finish.
This homemade fondant is easy to prepare and can be stored for weeks, making it a convenient option for both beginner and experienced bakers. Whether you're decorating a birthday cake or preparing festive cookies, marshmallow fondant is a versatile ingredient that enhances both the look and taste of your creations.
Ingredients You’ll Need
To create marshmallow fondant, you’ll need the following ingredients:
• ¼ cup butter
• 1 (16 ounce) package miniature marshmallows
• ¼ cup water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar (divided)
These simple ingredients come together to create a smooth, pliable dough that’s perfect for covering cakes or rolling into shapes.
Step-by-Step Instructions for Making Fondant
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. In a shallow bowl, place the butter and set it aside. This will be used to prevent the fondant from sticking to your hands during kneading.
Step 2: Melt the Marshmallows
Place the marshmallows in a large microwave-safe bowl. Microwave them on high for 30 seconds to 1 minute, or until they start to melt. Stir the mixture to ensure that the marshmallows melt evenly. Add the water and vanilla extract to the melted marshmallows and mix until smooth.
Step 3: Add Confectioners' Sugar
Gradually add 1 cup of confectioners' sugar at a time into the marshmallow mixture. Keep stirring until a sticky dough forms. It’s important to reserve 1 cup of the sugar for kneading. At this point, the dough will be quite stiff.
Step 4: Knead the Dough
Now it’s time to knead the dough. Rub your hands with butter to prevent sticking, then turn the dough out onto a surface dusted with confectioners' sugar. Knead the dough for 5 to 10 minutes until it becomes smooth and pliable. If it feels too sticky, continue to add a little more sugar as needed.
Step 5: Rest the Fondant
Once your fondant is smooth and non-sticky, shape it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 8 hours or overnight. This resting period will help the fondant firm up and make it easier to work with later.
Tips for Working with Marshmallow Fondant
• Before rolling out the fondant, allow it to come to room temperature. This will make it easier to handle and roll.
• Dust your work surface with a bit more confectioners' sugar to prevent the fondant from sticking while you roll it out.
• If the fondant becomes too hard, knead it with a little water or butter to bring back its pliability.
Marshmallow fondant can be used to cover cakes, cupcakes, and cookies. It can also be colored with food coloring to match your theme. Just roll it out to the desired thickness and apply it to your baked goods for a beautiful, professional finish.
Store and Keep Your Fondant
If you have any leftover fondant, store it in an airtight container at room temperature for up to a few weeks. It’s easy to revive by kneading it again before use. Whether you're a beginner baker or a seasoned pro, this marshmallow fondant is a fantastic and flexible ingredient for all your baking needs.
