Marshmallow fondant (MMF) is a no-cook alternative to traditional (cooked) rolled fondant icing.
There are other types of no-cook rolled fondant which don't contain marshmallows. One is buttercream rolled fondant and another is based on a recipe that originated in England to keep fruitcakes fresh. Don't let that scare you. It's actually a very good tasting icing. We'll call that the classic rolled fondant icing recipe.
Oh, and lest we forget, there's also poured fondant. It has its origins in France and it's fabulous! (Well, just my opinion, but really it is divine.) Poured fondant is used to cover petits fours and some kinds of cakes.
Before you get started making your marshmallow fondant, here are a few things to keep in mind. Marshmallow fondant is:
But most of all, it's sooo much fun to decorate a cake with!
- sweet...really sweet, it's "only kids can eat it" sweet
- sticky...so you'll need a bit of vegetable shortening on your hands when you begin to knead it
- messy...the powdered sugar seems to get everywhere
- time-consuming...the icing requires a good bit of kneading and it also needs to rest a bit (as will you!), so allow plenty of time
Our Favorite Marshmallow Fondant Recipe
- 16 oz. miniature marshmallows
- 2 lbs. confectioner's sugar (also called powdered sugar, 10-x or 20-x sugar) Make sure it comes pre-sifted. If you're going to use a bag that's already opened, you'll need to sift it again.
- 3-4 tablespoons water
- 2 teaspoons flavoring, if desired (we like vanilla, almond, and orange extracts)
- gel or paste food colorings, if desired
- extra 10-x sugar to spread on your work surface (so the fondant won't stick)
- 2-3 tablespoons of vegetable shortening for your hands (also so the fondant won't stick)
1. Place the marshmallows and 3 tablespoons of water in a large microwave safe bowl and microwave on high for 1 minute. Stir. If the marshmallows haven't completely melted, return the bowl to the microwave and cook for 20 seconds or so more and check them again. Continue until they're fully melted and smooth.
2. Add 1-2 teaspoons of flavoring to the bowl along with food coloring, if desired, and stir with a wooden spoon sprayed with non-stick cooking spray.
Add a cup of confectioner's sugar to the marshmallows and stir. Continue adding the sugar, a cup at a time, until you've mixed in about 1/2 to 2/3 of the bag.
You'll need a good-sized space for this next part, a clean table or counter top work best. I usually put down a sheet of parchment paper on my counter. It saves time cleaning up when I'm done.
3. Empty the remaining sugar from the bag onto your work surface. Scrape the marshmallow mixture out of the bowl and onto the sugar. At this point you'll want to grease your hands with a bit of vegetable shortening.
4. Knead the fondant as you would bread dough, gradually incorporating the remaining sugar until
the fondant is smooth and has the consistency of pliable clay or play dough. If it feels too sticky add some extra confectioner's sugar. If it feels too dry or is cracking or tearing, add a little of the extra water. The fondant dough should be smooth, workable and not sticky.
5. Shape the fondant dough into a ball and wrap tightly with plastic wrap. Place it inside a ziplock bag, squeezing as much air as you can out of the bag. It should be as airtight as possible. Let the fondant rest for about an hour or so, or overnight. If you let it rest overnight, place it in the microwave for 20-30 seconds to warm it up and then knead it until it becomes soft and pliable again.
Now you're ready to roll it out and have some fun!