Make your OWN FONDANT recipe !

Marshmallow Fondant Recipe

The cake at left shows the smooth light blue fondant I made with the following recipe. Making your own will save you money  and it tastes much better than
what you buy in a box.

Marshmallow Fondant Recipe

16 ounces white marshmallows (use name brand)

2 TBSP water

½ tsp. salt

2 tsp. light corn syrup (helps with pliability)

1 tsp. vanilla

2 pounds powdered sugar,sifted. (confectioners)

½ cup vegetable shortening in small bowl for easy access

Grease microwave safe bowl with veg. shortening and grease a wooden or heat proof spoon (a sturdy one). Pour marshmallows and water into bowl. Microwave for approximately 2 minutes, stopping and stirring at 40 second intervals. Mixture should be soupy.

Remove mixture from microwave and immediately add corn syrup, vanilla and salt. Stir well. Sift powdered sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with the shortening and knead the mixture in the bowl. Add the 6^th cup and continue to knead. Now grease your work surface will and turn mixture out of bowl onto counter. (a greased large fondant mat or silicone mat works well) 

Sift remaining sugar, grease hands and knead well. If mixture seems too soft, add one additional cup of powdered sugar.

(note!): if you are going to color your fondant, add when the marshmallows have melted, before the powdered sugar. If you are making several colors, leave it white and knead the color into portions when it is done.

Shape into a mound and put a coating of shortening on the outside. Double wrap in plastic wrap and put into a Ziploc bag. Press the air out and seal. Allow to rest overnight, but can be used after sitting for a few hours.

Marshmallow fondant will hold very well in the refrigerator for weeks. Be sure to let it come to room temperature before kneading and then rolling out.

This recipe makes enough fondant to cover a 9 “ two layer (not two tier) cake.