Easy Marshmallow Fondant
You’ll be surprised by how easy it is to prepare this 3-ingredient recipe.
As easy as 1, 2, 3
Fondant is commonly used by professionals to cover and decorate cakes, cupcakes, petite fours, and cookies. But anyone can create beautiful decorations, including children.
This soft and sweet sugar paste comes together quickly. Marshmallows, icing sugar, and a bit of water is all you need to prepare this short-cut recipe. It’s also more affordable than standard recipes.
It’s easy to color fondant with food coloring. You could also “paint” simple or elaborate designs on the fondant with a food coloring wash, edible dust, and sugary glitter.
Keep in mind that colored fondant might bleed and stain your rolling surface, board, or counter top. I prefer to use a glass surface, but a silicone mat works well too. Mats are particularly useful for lifting and transferring sweet creations. Some mats have rulers along the edges too. Whatever your preference, make sure to use a food-safe work surface at all times.
If you choose to roll out the fondant, make sure to dust your work surface with icing sugar first, then roll it out until it’s 1/8-inch thick, or thinner.
There are a variety of tools for cutting and shaping fondant, such as: cookie cutters, molds, cut-outs, gum paste decorating tools, etc. You’ll find a wide variety of options at Wilton.com.
It’s best to use this fondant immediately, but you could refrigerate and store it in an air-tight container for 2 days.
What is the most interesting fondant creation you have seen? Share your thoughts with me in the Comments section below.
Here’s the recipe.
- 2 cups mini marshmallows
- 2 tablespoons spring water
- 3 cups icing sugar, sifted + Extra for dusting
- Canola oil (or Crisco) to grease hands
- Melt mini marshmallows with water in a heat-proof bowl set over a pot of simmering water. Stir until the mixture is combined and smooth.
- Remove the bowl from the heat. Add 3 cups of icing sugar, and stir for 2 minutes.
- Scrape the marshmallow mixture onto a clean surface dusted with icing sugar.
- Lightly oil your hands with canola oil, and knead marshmallow mixture for 8 to 10 minutes, or until the icing sugar is incorporated, and the fondant is smooth. (See note for colored fondant.) Shape the fondant into a round ball.
- The fondant can be used immediately, or store in a lightly oiled air-tight container for 2 days.
Note 2: If you choose to roll out the fondant, make sure to dust your work surface with icing sugar first to prevent sticking.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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