Friday, April 11, 2008

Marshmallow Fondant

People are always asking me how to make fondant. I prefer to SHOW them instead of just sending a recipe. But that doesn't always work since I have friends all over the world now. So...here it is...how to make fondant. 

Let me first just say that this recipe is not a breakthrough by any means. Its pretty much the same recipe that millions of people the world over use. This one DOES come with pictures though. (And let's just pretend that they are amazing photos that you want to look at over and over again.)


MARSHMALLOW FONDANT
(la receta en espaƱol courtesy of Verox's Treats)

INGREDIENTS:
16 oz bag of mini marshmallows
2 Tablespoons water
1/2 teaspoon salt
2 teaspoons lemon juice
2 teaspoons corn syrup
2 teaspoons vanilla flavor
2 pound bag of powdered sugar

Grease a microwave bowl. Pour marshmallows and water into bowl.

 Microwave for 2 min or so. (Every microwave is different.) Stir after 90 seconds. It should be soupy when it is fully melted.

If you are going to use a stand mixer, pour into the greased mixing bowl now. Either way, add corn syrup, lemon juice, salt and vanilla. Stir well.
Using a dough hook, add the powdered sugar 1 cup at a time. It helps to sift the sugar first if you are mixing by hand. (Check out that "action" shot!) 


Watch the mixer carefully. As soon as the fondant is thick enough to hold a shape, stop mixing it.
Pour the fondant out onto a greased counter. (I use a thin layer of shortening.) It should have the consistency of soft-serve ice cream. Seriously, at this point I always have to remind myself that its fondant- NOT ice cream. I just want to grab a spoon and eat it all. Every time. It shouldn't be sticky to the touch, but if you squeeze it, it will be sticky. (Confusing, I know!) Rub a little shortening on your hands and knead for just a minute. Place it in a greased air-tight bowl, or a greased zip lock bag. It works best to make this at least a few hours ahead of time or overnight. It will store for a few weeks in an airtight container.

HINTS:
Humidity is a killer with this recipe. You might have to use a little less powdered sugar, or a little more. Just try to get it to the point where you can lightly poke it and it won't stick to your finger. But if you put your finger all the way through it will stick.

If the fondant gets a little dry or stiff after storing it for a week or more, microwave it for 10 seconds at a time until it is pliable again.

22 comments:

Debbie said...

I've only ever had Wilton's fondant, which is truly awful, but I've heard that marshmallow fondant actually tastes good! I really need to try this sometime.

lilaloa said...

It tastes a lot like circus peanuts. I personally like it best with about 1 tsp of almond extract mixed in as well.

bellacakes said...

Thanks for sharing this recipe! I've tried it a couple of times and it's come out great every time! It makes a generous amount, enough to cover a 6 and 8 inch cake as well as having enough to do decorations. This will be my go to fondant recipe from now on.

Betsy And Company said...

I add 2 Tbs of shortening to my recipe. It makes for a great texture and I don't have issues with "elephant skin" when working with it. I think it also help add to the shelf life. Add 3 tsp. tylose and you've got a nice gumpaste - though you might need a bit more water. Chocolate marshmallows plus a few Tbs. cocoa powder make a great chocolate fondant! Same goes for strawberry or any other flavored marshmallows. (Just don't try the mixed flavor bag)

Anonymous said...

what do you grease your hands with?
oil? if so what type?

LilaLoa said...

Oh goodness, I can't believe I didn't say that! I use shortening (because it's white.) I put a little on the work surface, and a little on my hands. Thanks for asking!!

Ljpstuff said...

Marshmallow fondant is the only fondant I use because I really don't enjoy purchased fondant at all. This lasts forever in the frig and is oh so easy to work with. Time to make some little pumpkins to put atop the cupcakes.

Anonymous said...

Can you make the fondant without the corn syrup??

LilaLoa said...

Anonymous -- YES. You can definitely make it without corn syrup. Corn syrup just makes it a little easier to work with...but it's not BIG difference.

zen said...

i use the same recipe but without the salt. we have here the vanilla flavored marshmallow so no need to add flavoring. I also don't use the mixer, I use a big aluminum basin to mix and knead the fondant, that way less mess and fewer things to wash.

Anonymous said...

This is probably a dumb question but I have never made this before. I'm wondering if u can use marshmallow puff? Instead of regular marshmallows.

LilaLoa said...

I don't think marshmallow fluff will work. Although they have a similar name, their ingredients are very very different.

Anonymous said...

At what point do you add your gel if needing to mix colors?

Do you hand knead to mix color or do you mix it with mixer?

LilaLoa said...

If I am making the fondant all one color, I add the coloring in with the vanilla. If I want to separate it into different colors, I hand knead the color in after it is completely made AND has sat for 2-3 hours. (Otherwise it is completely sticky and the whole consistency gets thrown off while you are trying to mix the coloring.)

Anonymous said...

Ok lets start out to say I never made this before, so on Sunday I made it. It looked so good and tasted great. But, today I tried to use the fondant and it was dry and cracking. I wrapped it in double plastic wrap and put it into a covered bowl and put it in the frig, took it out in the morning and waited about 4 hours. I want to try it again but I do not want to waste more. Any ideas.

Georganne (LilaLoa) said...

Fondant shouldn't be refrigerated. I'm guessing that was the problem. You *might* be able to salvage the fondant you have by putting it in the microwave for 15 seconds at a time until it is warm and pliable again. Good luck!

Anonymous said...

about how much fondant does this make? what size cake will it cover?

Georganne (LilaLoa) said...

It makes enough to cover a 6" and an 8" cake with a little left over for decorations.

Anonymous said...

Hi i want to make this but
I wanted to know what should I use if i want to make the fondant pink or purple? if its food coloring what brand do you recommend?
Thanks

Georganne (LilaLoa) said...

If you want to make it a different color you will need food coloring. Wilton and Americolor are both great brands. Good luck!

Susan Guy Walker said...

Do you think I could cover a cheesecake with this? I have never used fondant before.I love your cookie recipes & your blog!
Thanks,
Susan

Georganne (LilaLoa) said...

@Susan -- Although I think it would be *possible* to cover a cheesecake with this fondant, I wouldn't recommend it. Cheesecake needs to be refrigerated and fondant absorbs moisture in the fridge and gets sticky and very soft.

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