Easy Marshmallow Fondant

Rolled Fondant by @MariaTiramisuCA | #fondant #marshamallow #rolled #sweet #white #mariatiramisu #yellow #circles

Easy Marshmallow Fondant. Copyright © 2016 MariaTiramisu.com

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.

Fondant by @MariaTiramisuCA | #fondant #marshamallow #rolled #sweet #white #mariatiramisu #icingsugar

Rolled Marshmallow Fondant. Copyright © 2016 MariaTiramisu.com.

Food coloring

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.

Tips

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.

Easy Marshmallow Fondant
 
Prep time
Cook time
Total time
 
Marshmallows, icing sugar, and a bit of water is all you need to prepare this easy fondant recipe.
Author:
Recipe type: dessert, fondant, cake decoration
Cuisine: American
Yield: A 14-inch flat round (covers a 9-inch round cake, or the tops of 26 cupcakes)
Ingredients:
  • 2 cups mini marshmallows
  • 2 tablespoons spring water
  • 3 cups icing sugar, sifted + Extra for dusting
  • Canola oil (or Crisco) to grease hands
Instructions:
  1. 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.
  2. Remove the bowl from the heat. Add 3 cups of icing sugar, and stir for 2 minutes.
  3. Scrape the marshmallow mixture onto a clean surface dusted with icing sugar.
  4. 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.
  5. The fondant can be used immediately, or store in a lightly oiled air-tight container for 2 days.
Notes:
Note 1: For a colorful fondant, add a few drops of food coloring to the fondant mixture before you knead the fondant in Step 4. Wear latex gloves to keep the food coloring off of your hands.
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.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2016 Maria Perugini & MariaTiramisu.com.

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Use the hashtag #MariaTiramisu, and follow me @MariaTiramisu on Instagram, and @MariaTiramisuCA on Twitter.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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