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    Home » Recipes » Dessert Recipes

    Homemade Marshmallow Fondant

    March 24, 2015 by Laureen King

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    Homemade fondant is easy to make and so much tastier than store bought. This recipe for Homemade Marshmallow Fondant is perfect for decorating cakes.

    Homemade Marshmallow Fondant

    I usually pick store bought fondant off a cake before eating it, but not this marshmallow fondant, you'll enjoy every little bite! Use your favourite molds, cookie presses and decorations to form beautiful designs into the fondant. This recipe was perfect for decorating my Vanilla Bean Cupcakes.

    Homemade Marshmallow Fondant

    Homemade Marshmallow Fondant

    Homemade Marshmallow Fondant

    Laureen King
    Homemade Marshmallow Fondant is easy to make and tastes so much better than store bought fondant.
    4 from 3 votes
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    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 267 kcal

    Ingredients
      

    • 16 ounces white marshmallows use a good quality brand
    • 4 tablespoons water
    • 16 ounces icing sugar
    • ¼ - ½ cup Crisco shortening
    • gel food colouring

    Instructions
     

    • Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
    • Stir ¾ of powdered sugar into the melted marshmallow mix.
    • Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
    • Grease your hands GENEROUSLY with Crisco
    • Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
    • Add gel food coloring of your choice and continue to knead until color is well blended.
    • Roll fondant to ¼ inch thickness when ready to cover cake or cupcakes.
    • Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and place in Ziploc bag. Store in refrigerator.

    Nutrition

    Calories: 267kcalCarbohydrates: 68gSodium: 31mgSugar: 58gCalcium: 1mgIron: 0.1mg
    Keyword fondant, marshmallow fondant
    Tried this recipe?Let us know how it was!

    I made a variety of fondant colours for these cupcakes. The design was formed by pressing a decorative bottomed glass into the fondant. Lightly grease the glass with crisco to prevent sticking, then cut out with a circle cookie cutter large enough to cover cupcakes. Check out my recipe for Vanilla Bean Cupcakes and Hershey Chocolate Cupcakes that I decorated with fondant.Vanilla Bean Cupcakes 3

    Hershey Cupcakes

    Check out all my latest recipes on Pinterest, Instagram, Facebook and Twitter. Thank you for your support!

    Homemade Marshmallow Fondant

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    Reader Interactions

    Comments

    1. Gail Dickinson

      April 04, 2018 at 2:39 am

      5 stars
      I made this last night and it makes quite a bit. I don't have a microwave so I melted the marshmallows and water in a double boiler. Great recipe!

      Reply
      • Laureen King

        April 15, 2018 at 10:46 am

        Thanks Gail, yes it does make quite a bit. It must be a challenge to not have a microwave.

        Reply
    2. Iva

      April 23, 2018 at 2:40 pm

      Hi i cant crisco shortening where i live and do you have any idea of substitutes esp in belgium? Thanks! Would love to try out this recipe!

      Reply
      • Laureen King

        April 23, 2018 at 6:07 pm

        Hi Iva, any kind of vegetable shortening should work. Just make sure it is not coloured or flavoured.

        Reply

    Trackbacks

    1. Vanilla Bean Cupcakes with Marshmallow Fondant | Art and the Kitchen says:
      March 24, 2015 at 9:34 am

      […] I shared my recipe last year with Tara from Noshing with the Nolands on her blog, but time to re-visit this recipe just in time for Easter. The vanilla bean cupcake recipe is quick and so easy to prepare and tastes so light, moist and yummy. I covered the cupcakes with Vanilla Bean Frosting, then topped with a decorative delicious homemade fondant. This fondant actually tastes amazing, not like the store bought stuff. I usually peel the store bought stuff off cakes and never eat it. Here is the recipe  Homemade Marshmallow Fondant […]

      Reply
    2. Hershey Chocolate Cupcakes | Art and the Kitchen says:
      December 12, 2015 at 10:24 pm

      […] Amazing to see that much chocolate. These cupcakes were topped with buttercream frosting and a Homemade Marshmallow Fondant heart. Hershey Chocolate Cupcakes   Print Cook time 30 mins Total time 30 mins […]

      Reply
    3. Hershey Chocolate Cupcakes | Art and the Kitchen says:
      April 28, 2017 at 9:13 am

      […] cooled frost with vanilla buttercream frosting and top with marshmallow fondant […]

      Reply

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