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Very Chocolate Cake in Marshmallow Fondant -part II

How to make Marshmallow Fondant!

Finally a fondant you can eat! Not too sweet and marshmallowy yummy! This a really easy recipe on how to make a marshmallow fondant from ingredients that you can easy find. | www.foxyfolsy.com

Last time I posted the recipe of Very Chocolate Cake that I used for making the cake for the golden wedding anniversary of my friend’s in-laws. This time I will be sharing the recipe I used for the Marshmallow Fondant (MMF). As I said before I really do NOT like fondant! They are just too sweet for my taste, however, I do like looking at the beautiful cake and cupcake designs and admire them for the art they are. Now with Marshmallow fondant, I am able to admire them and eat them at the same time! I never really heard of MMF before (maybe because I was not interested in fondant ?!?) until I read about it on cake forums and other blogs while I was browsing the net for fondant recipe that is not too sweet. I read a lot of posts and saw some video tutorials but find these 2 really helpful from My Cupcake Addiction and eHow.  I find the tutorial from My Cupcake Addiction helpful especially for a beginner like me to know the texture you should look for and how to store your fondant but I also like how the other one incorporated the butter or shortening, in the beginning, making the fondant easier to work with.  As for the recipe I used, I took some of the advice from different recipes and put them all together to come up with a fondant that is not overly sweet and easy to work with only simple ingredients. I will also be writing about how I designed the cake without using special (fondant) tools.

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How to make Marshmallow Fondant

Finally a fondant you can eat! Not too sweet and marshmallowy yummy! This a really easy recipe on how to make a marshmallow fondant from ingredients that you can easily find. 
Print Rate
Course: Dessert
Cuisine: American
Keyword: marshmallow fondant
Servings: 1 layer
Calories: 3763kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

  • 10.5 ounces Marshmallow - (white, any size)
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup vegetable shortening
  • 20 ounces powder sugar - - sifted
  • 1 teaspoon lemon juice

INSTRUCTIONS

  • Place marshmallows in a microwave-safe bowl, then add all ingredients except for powder sugar.
  • Put the bowl of marshmallows in microwave for 30 seconds then remove to stir, repeat this until all marshmallows are melted. For big marshmallows, this will take about 3 times.
  • Add half of the powder sugar and fold with a spatula or fork, Once incorporated, tip the mixture on a greased counter and knead adding more powdered sugar until desired consistency is achieved.
Nutrition Facts
How to make Marshmallow Fondant
Amount Per Serving
Calories 3763 Calories from Fat 621
% Daily Value*
Total Fat 69g 106%
Saturated Fat 17g 85%
Sodium 1416mg 59%
Total Carbohydrates 808g 269%
Dietary Fiber 1g 4%
Sugars 726g
Protein 5g 10%
Vitamin C 2.4%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

 

ADDITIONAL TIPS:

Before you start kneading, grease your hand with shortening as the fondant will be very sticky at first but will start to get firm as you knead and add more powder sugar.

To know if you have reached the desired texture, try pulling out a small amount at one end, if it breaks after an inch then it will be too stiff, if it pulls without breaking for 2 inches then it is still too soft. If it breaks away when pulled at about 2 inches then that is good.

If your fondant becomes to stiff, add a bit of water, if too soft add more powder sugar.

The fondant should rest overnight before using. It will become stiffer or harder by then, if it is too hard, just pop it in the microwave for 10 seconds at a time, but not too much as it melts fast and unevenly so be careful also not to burn yourself.

To store fondant, grease the fondant all around with shortening then cover with fling wrap twice. Put it inside an airtight container and place it in a dark cool place. No need to put in fridge if storing for several weeks (or even months, as others say, but I have not tried this yet).

 Updated on June 10, 2014 to add below:

The recipe asks for vegetable shortening, which should be white or clear if in solid form so the color of your fondant can be as white as possible. In the US, the most popular brand is Crisco, while in the UK, they have  Trex, Flora White or Cookeen and in Australia, the best-known brand is Copha. I tried looking for any of these brands but unfortunately, they are not available in the supermarket, I am not sure about other parts of Germany, but at least not in our area. The first time I made marshmallow fondant, I used lard and it was fine as it did not affect the taste at all but I had to add some drops of butter-vanilla extract to cover the lard-smell. Then I read in a forum about the brand Biskin as the German counterpart of Crisco.

vegetable shortening

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. I’ve never made marshmallow fondant, but it looks like fun and something my budding baker would love to make. Thanks for sharing on Merry Monday Linky Party.

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