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Sunday, April 24, 2011

Rolled Marshmallow Fondant

On my latest birthday cake I used this Wilton recipe to make Marshmallow Fondant. It was actually much easier than I would have originally guessed. I had been meaning to try out the recipe weeks before actually needing it; but my time slide by way to fast! SO...I tried this for the first time on Saturday morning...Umm..Yah..Like as in the same morning I started decorating the cake! (I am just thankful, all went well..or I would have really regretted that.)
I read numerous comments of people saying to use your big mixer if you had one. So that is exactly what I did. I melted the marshmallows and then plopped all of them and the powdered sugar into my Kitchen Aide Mixer. It worked beautifully! (almost to easy!) Sorry, I do not have actually pictures of the process. If I make it again, I will definitely take the time to take a few pictures!

Rolled Marshmallow Fondant


· 1 package (16 ounces) white mini marshmallows (use a good quality brand)

· 2-5 tablespoons water

· 2 pounds (about 8 cups) sifted confectioners' sugar

· 1/2 cup solid vegetable shortening


About 2 pounds marshmallow fondant.


To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

(This is where I just put everything into the mixer.)

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

(After taking it out of the mixer I did knead it a little.)(Use well greased hands!)

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

(I also colored mine after mixing it all up..a bit messy but it works if you need several different colors.)

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.


  1. So did you like working with fondant? I always love the look it gives cake. But I have never made it...

  2. Wow - I think I could make that! I've always been a little intimidated by fondant - and what's not to love about something made with marshmallows! Thanks for sharing! I'm your newest follower :)