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January 9, 2013

DIY Marshmallow Fondant (MM Fondant): Part I

This recipe originally appeared on on first blog, Amy's Cooking Adventures, in April 2012.  I almost always use MM Fondant when decorating cakes!  Don't miss MM Fondant: Part II here!

When I decorate cakes for events, I usually use Marshmallow Fondant.  I use MM Fondant because it has the same smooth finish as traditional fondant but it tastes much better and is very inexpensive!

If you’ve never made or used fondant, it can be a little tricky, so I’m sharing a two-part tutorial on how to make MM fondant and then how to decorate with it.

Today I’ll share how to make the fondant and next week will be how to use it.  Enjoy!


Recipe Notes:
*You’ll notice I’ve put some brand names in the ingredient list.  Based on experience, I suggest dishing out the extra dollars for high quality ingredients.
*If your fondant has little lumps of powdered sugar, try letting the fondant rest overnight.  Most of the lumps should dissolve.  If the problem persists, try switching powdered sugar brands in the future or pre-sifting the sugar.


Marshmallow Fondant 

Ingredients:
16 oz Jet Puffed Marshmallows
32 oz (2lbs) powdered sugar
2 tbsp water
Crisco Vegetable Shortening



Place the marshmallows and water in a large microwave safe bowl.  Microwave for 60 seconds and stir.


Microwave for another 30 seconds and stir.


Microwave for another 30 seconds and stir (see a theme here?)


Keep microwaving in 30 second increments until the marshmallows are completely smooth.  Don’t go any higher than 30 seconds (after the first time).  You don’t want burnt marshmallows!


Meanwhile, apply a thick coating of Crisco directly onto the countertop to prevent sticking.


Once the marshmallows are completely smooth, pour in about three quarters of the powdered sugar (about 6 cups, but really there’s no need to measure, just eyeball it.)


Stir a bit, then turn it out onto the greased counter.  


At this time, you’ll also want to put a thick layer of Crisco on your hands – don’t forget the backs & in between the fingers – this stuff is sticky!
  I also like to have an additional blob of Crisco on the counter nearby, so I can easily reapply as necessary.


Start kneading the powdered sugar into the melted marshmallows, just like kneading bread dough.  As you knead, slowly add in the last bit of powdered sugar.   The fondant will still be a bit tacky.  You’ll know you’ve reached the right consistency when you can stretch the fondant without if cracking or breaking but you no longer need to reapply copious amounts of Crisco to your hands. 

Be careful not to add too much sugar, you don’t want it to get dry!  Note: I rarely use the entire 32 oz of powdered sugar.  You will need more or less depending on how fresh the marshmallows are, how much water was added to the marshmallows, and the humidity in the air.


While you take time to clean off the counter, cover the fondant with a layer of Crisco, wrap it tightly in plastic wrap and then place in a zipper bag.  This is also how you’ll store any excess fondant.  I usually wrap my fondant for just a couple minutes while I clean up the counter.  I like to have a clean surface as I begin tinting and rolling the fondant.


I like to add my color in at this point while the fondant is still warm and pliable, but after my work surface is clean.  Be sure to use a gel food coloring, such as Wilton (check your local craft store gel food colors).  

Take a bit of food coloring out of the container with a clean toothpick (use a fresh toothpick each time).  Start with a little food coloring and gradually add more.  Remember: you can always go darker, you can’t go lighter.  If I am trying to make a specific color (especially if I need to mix a couple colors together), I start with a marble sized bit of fondant and practice.  This way, if I make the wrong color, I haven’t ruined a whole batch of fondant.


Add the food coloring to the fondant, fold it over, and start kneading again.  Add a light dusting of powdered sugar to the work surface to prevent sticking.  


If you want a fun marbled effect, only knead it a little bit and then roll it out.


Otherwise, knead until the color is uniformly distributed throughout the fondant. 


At this point, the fondant can be covered with a layer of Crisco and wrapped tightly with plastic wrap and placed in a zipper bag until ready to use.  Note that colors (especially reds and other dark colors) may deepen as the fondant rests.  The fondant can be rolled out and use right away or will save for weeks as long as it wrapped tightly and stored in a darkened place.


62 comments:

  1. Replies
    1. Just wanted to let you know I featured this on my blog today! You can check it out here and grab a Featured button if you want: http://practicallyfunctional.net/2013/01/the-fun-in-functional-link-party-33/

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  2. I've never used fondant but this recipe for marshmallow fondant looks so good. Thanks for sharing this recipe on Foodie Friends Friday.

    Joanne/Winelady Cooks

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  3. Thanks for the recipe. Can't wait to try it.

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  4. Thanks for sharing the recipe! I have been wanting to try and make fondant. :)

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  5. This is just too good! Pinning so I can make very soon :) Following the blog too. Have a good one.

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  6. Ooh! This looks and sounds wonderful. I'm pinning this to try for my next birthday cake. I've only worked with fondant once before, mainly due to the cost, so I'm excited about trying this out because I love the look of fondant but the taste is, as you know, a bit much for an entire cake. Thanks!

    Bonny @ thedomesticatedprincess.com

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  7. WOW...that doesn't look very hard! I've got to try it!

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  8. This is amazing! It sounds so easy, I hope I can do it ;)
    Thank you for sharing this at Wednesday Extravaganza - Hope to see you there again this week with more deliciousness :)

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  9. About 6 cups is 48 oz but you say you usually don't finish a 32 oz bag. Which is correct? Thank you!

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    Replies
    1. Fantastic question - The 32 oz (2 lb) bag is by weight. A 32 oz bag of confectioner's sugar typically contains about 7 1/2 cups of sugar.

      You are also correct that 6 cups is 48 oz, but that conversion is typically for liquid measurements.

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  10. Amy,
    I just made this! Wanted to make sure - should I store it in the fridge or out on the counter? Thanks!
    -D-

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  11. Amy,
    Thanks for sharing this! If I make the fondant ahead of time, should I store it in the fridge? freezer? out on the counter? Just wondering! Thanks!

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    Replies
    1. Great question, Dania!

      To store MM Fondant, cover it in a generous layer of vegetable shortening and wrap it tightly in a layer of plastic wrap. Then place it in a gallon sized bag and close it securely. If it's wrapped well, it will keep for weeks!

      You can keep a ball of MM Fondant in the fridge, but it will be very stiff and you will need to microwave it for 10-20 seconds to make it pliable again.

      After decorating, a cake covered in MM fondant should never go into the refrigerator or freezer as the fondant will become sticky and unappealing.

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    2. Great! Thanks so much! Already used this recipe today and LOVED it! I'll let you know what the finished product turns out like!

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    3. I'm so glad it turned out! Can't wait to hear what you decorated!

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  12. Can i use plain vegetable oil instead of crisco vegetable shortener?

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  13. Amy,

    can i use plain vegetable oil instead of the crisco shortening?

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    Replies
    1. Hi Charleen,

      I have never tried using vegetable oil in this recipe. If you give it a try, come back & let me know how it turns out!

      Amy

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  14. Do you have to use gel food coloring or can i use the liquid kind. Its all i have at home and i have never seen the gel at my local store.

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    Replies
    1. You can try liquid food coloring, though it will only lend a little bit of color and likely make the fondant sticky.

      Gel food coloring is usually found at craft stores. In my town, I can get is at Michael's, Joann Fabrics, and Walmart (in the craft/wedding section). You can also find gel food colorings from many online vendors, such as amazon

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  15. Can i use liquid food coloring???. I can find gel and is all i have right now.

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  16. Replies
    1. Absolutely! For the best results, make any figures a day or two in advance to give them a chance to firm up.

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  17. Hi Amy,
    I usually use regular fondant but got a request for marshmallow fondant so I'm going to use this recipe. Very excited to use a good tasting fondant:). I need to cover the cake the night before the party and I usually put them in the fridge overnight but saw u said with mm fondant u dont store it in the fridge so after all that ...my question is :) how do I store the cake overnight? Thank youin advance for your help!!!!!

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    Replies
    1. HI Nicole! When I make a cake the day before, I store it in a cake box overnight (MM fondant needs to breathe, otherwise it gets sticky.) If my cake it too large or too tall for a a standard cake box, I take any empty box, remove the flaps and flip it over the cake.

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    2. Thank you for such s quick response!!! Looking forward to making this fondant!

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  18. Hi Amy
    I am making this mm fondant this week and covering my cake Friday night for the party Saturday. With regular fondant I always put them in the fridge but saw you said not to with mm fondant. So my question is how should I store the cake overnight? Thank you in advance for your help:)

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  19. How many oz does this recipe yield?

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    Replies
    1. I've never actually measured the fondant in terms of pounds or ounces, but it does make enough to cover a 6-inch and an 8-inch round cake, plus some left over for detail work.

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  20. Amy, I've made this recipe several times now and love the taste. Im having some difficulty with it being sticky when I'm trying to roll it out. If I add crisco to my fondant mats, it creates a texture on the fondant and doesn't look smooth... any suggestions? I'm also afraid if I add more sugar it will get dry. Thanks for the help!

    Mitzi

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    Replies
    1. Hi Mitzi!

      Are you using the fondant immediately after making it or letting it rest first? Sometimes (especially once its warmed or humid outside) I can't use the fondant immediately after I make it. I needs a bit of extra time to come down to room temperature or, like you mentioned, it get sticky.

      Otherwise, I knead in a little extra sugar (a tablespoon or so at a time) until I like the texture.

      Dusting the mat and rolling pin with cornstarch can also cut down on some stickiness.

      Good luck!

      Amy

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  21. And my recipes are yeilding 43 oz,,, just to answer her question.

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  22. Hi. We are making this tonight, for Fathers Day, while dad is at work and was wondering if it would be ok in the refridgerator over night, after covering the cake with it.

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    Replies
    1. No, the fondant will get very sticky if refrigerated. It is best to store a fondant covered cake in a cool room. You can also store it in a cake box to keep any dust off. If the cake is tall, I invert a tall box over the cake after decorating

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  24. I saw this recipe on Pinterest last year and used it to make fondant covered cookies for my son's birthday party. They were a huge hit and I've been asked to make them many more times. I'm getting ready to make a huge batch for a few parties next week. Thanks for a delicious recipe!

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  25. Thanks, I made a KISS cake for my son in Dec & I'll be doing a princess cake this weekend for my daughter this weekend. I wish I could show you a pic of the KISS cake, everyone loved it.

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  26. I plan on making this recipe to cover a cake for my sister's baby shower :) I was wondering how it will hold up in northern florida in the middle of june when the humidity is usually at 100%.

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  27. I plan on making a cake for my sister's baby shower! But I was wondering how you think it might hold up in northern florida in the middle of june when the humidity is usually at 100%

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    Replies
    1. Definitely use your AC! Though I live in a drier climate, it does sometimes get humid in the summer, and then I use the air conditioning to suck some of that moisture out of the air! Good luck!

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  28. Dear Amy,
    I just want to thank you for the brilliant idea of sharing your fondant recipe with us, foodies. I tried it this past week on a cake and it was a total success! I will be making personal cakes to give away to my favorite mom friends and I will certainly use your fondant recipe, which is a keeper in my "cucina." I will mail you pix soon. G-d bless you and Happy Mother's Day! Fara from Miami, FL ����

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  29. Hi Amy, This recipe looks awesome and it looks like it has a lot of great reviews! I was just wondering if butter would work instead of the Crisco Shortening.
    Thanks!
    Kelsey

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  30. Hi Amy,
    I was wondering if I could use butter instead of the shortening?

    Thanks!

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    Replies
    1. Hi Kelsey,

      I've only ever used shortening - I'd love to hear how it goes if you give butter a try!

      Delete
  31. Hi Amy, I am going to try this for a birthday cake but I was wondering if anyone has used marshmallow fluff instead of melting some.

    Thanks
    Jen

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  32. Hi there
    I am planning on using this for a birthday cake this weekend but I was wondering if anyone has used marshmallow fluff instead of melting them.
    Thanks
    Jen

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  33. Hi Amy, I am going to try this for a birthday cake but I was wondering if anyone has used marshmallow fluff instead of melting some.

    Thanks
    Jen

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    Replies
    1. HI Jen,
      I've never heard of anyone using MM Fluff instead. I don't think it would firm up enough to roll out. Let me know if you try it!

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  34. Just made 2 batches of this...the first time I've made marshmallow fondant and it's fantastic!!!!!!!!!! It held up so well and was the smoothest fondant I've ever used. Thank you so much!

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  35. Hi Amy!
    Thanks for sharing this great recipe. I have been making traditional fondant. This recipe is delicious, but I keep getting a lot of little bubbles all throughout the MM fondant. I let it set overnight and knead it smooth the next day - it looks great until I roll it out and put it on the cake, then all the little bubbles show up. Any ideas?
    Thanks, Michelle

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    Replies
    1. I have two thoughts. First, be sure that you are kneading gently, sometimes with aggressive kneading (especially if the fondant is quite hard/cold) air can be incorporated into the fondant unintentionally.

      Second, if there are lots of tiny bubbles (vs larger bubbles), it could be a humidity issue. Do you live somewhere with very high or very low humidity?

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  36. Hi! I'm so excited to try this out!! I'm wondering if it is possible to add the coloring to the melted marshmallow before adding the sugar? Just thought it would be easier... but maybe the coloring would be more difficult to decipher? Thank you for posting such an experienced guide. :>

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    Replies
    1. Absolutely! Though I always make mine white, since I make use multiple colors from each batch!

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  37. Hi there!i have made MM Fondant before but used it straight away.
    Could you tell me how long this would last when storing? You said weeks! Are we looking at 2-3 or 6-8 or....?
    Just would like to make a few batches in different colours to keep by for orders etc.
    Thank you and what a fantastic tutorial.
    Regards, Elena.

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    Replies
    1. Hi Elena,
      The exact amount of time fondant can be kept depends on many factors, such as how stiff/soft the initial fondant was (mine varies each time depending upon the freshness of the marshmallows, humidity in the air, etc), how well the fondant is wrapped, and the amount of food coloring used. Really it is only "bad" when it's too dried out to use. I've found that highly saturated colors seems to dry out more quickly than plain white. Microwaving the fondant for 5-10 seconds (be careful - it can get very hot!) and adding a bit of shortening can counteract some dryness, but not always.

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    2. One more thing - I typically use as much as possible within a few days, keeping small bits of older fondant in a variety of colors for small detail work.

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  38. I'm trying this out this week so nervous to use fondant for the first time wish me luck

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  39. Hi..could u please tell me which measuring glass have u used for measuring water? It seems so perfect for measuring small quantities.

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    Replies
    1. It is a very inexpensive glass I found at Walmart - I've also seen versions at kitchen stores.

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