Thursday, September 15, 2011

Marshmallow Fondant

When it comes to making cakes, you can't always get the look you want without the help of fondant.  And who wants to pay a fortune to buy the pre-made stuff?  Not me!  But you also don't want the fondant to taste nasty.  That's why this is the ONLY fondant recipe I ever use!  It's made with marshmallows which gives it a great, workable texture and it's rather tasty at the same time.  My kids actually eat the fondant now when I make cakes.  You only need 5 ingredients and it takes about 20 minutes to make one batch.  Allow me to show you how...

Marshmallow Fondant

  • 1/4 Cup Butter
  • 4 TBSP Water
  • 1 tsp Vanilla Extract
  • 2 lbs Powdered Sugar (plus extra for rolling out and coloring)
  • 1 (16oz) Package Mini Marshmallows
First, in a large bowl, microwave the marshmallows for about 1 to 1 1/2 minutes to start melting the marshmallows.
Remove from microwave and add the 4 TBSP of water and 1 tsp Vanilla
Use an electric mixer to blend the marshmallows until smooth.  Then, 1 cup at a time, mix in the powdered sugar.  Mix well in-between additions and add as much as you can until the batter become thick, almost doughy.  
When the dough is thick, pour some more powdered sugar in the bowl, rub butter on your hands and start to knead the dough, scraping the edges often.
You will be able to form a ball.  Keep kneading and re-buttering your hands until all the powdered sugar has been added.  You don't need to use all of the butter, but I use most of it.  It helps with the texture.
Eventually your dough will look like this!  Fondant. 
To color fondant, I use Wilton's Icing Colors.  They can be found at stores like Hobby Lobby, Robert's Arts and Crafts, and even Walmart in the cake decorating isles. 
Pour powdered sugar on the counter, and select the sized chunk of fondant that you want to color.  Use a toothpick or cut straw to add the coloring to the top of the fondant.
Knead the dough until the color is completely mixed in and even.  This will take a few minutes.  Keep extra powdered sugar nearby to add when the fondant gets sticky. 
I always make the fondant at least a day in advance, then wrap it tightly in plastic wrap or plastic bags and store in the fridge overnight.  The colors will darken and look bolder.  You can use the fondant immediately after making, but I like it better the next day, plus who wants to spend that much time in the kitchen in one day? :)
One batch of fondant is enough to cover 1 9-inch round, 2 layer cake (plus some decorating).  The amount of colored fondant shown here is 3 batches.  I make this much for a 2 tiered cake where I am making a lot of fondant decorations, although I will have a great deal leftover.  I like to make sure I have plenty to make up for mistakes. 

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