How to Make Fondant (3-Ingredient Marshmallow Fondant Recipe)
Description
This homemade fondant recipe uses just marshmallows, powdered sugar and water, and it tastes so much better than store-bought fondant. It’s an easy fondant recipe for soft, sweet rolled fondant at a fraction of the cost of commercial fondant… perfect for a birthday cake, a wedding cake, or your very first fondant cake!
Ingredients
Units
Scale
- 1 pound Kraft Jet-Puffed mini marshmallows
- 1/4 to 1/2 cup water
- 2 pounds powdered sugar
- 1 to 2 teaspoons clear vanilla extract or other flavoring (optional)
- 1/2 cup Crisco solid vegetable shortening (more or less, for greasing)
Instructions
- Put the marshmallows in a large microwave-safe bowl. Pour 1/4 cup of water over them.
- Microwave 1 minute, stir, microwave 1 more minute, then continue in 30 second intervals, stirring each time, until completely smooth.
- Optional: Stir in gel food coloring and flavoring now if you’re coloring the whole batch.
- Add all 2 pounds of powdered sugar at once and stir with a rubber spatula as long as you can. Add a little water if needed.
- Grease your hands generously with shortening and work the mixture until it comes together into a ball, adding a tablespoon of water at a time if it’s too dry.
- Turn it out onto a greased mat and knead until completely smooth, 1 to 2 minutes.
- Shape into a ball with the seams tucked underneath, rub a thin layer of vegetable shortening over the outside, and double wrap in plastic wrap.
- Store in an airtight container at room temperature and let it rest at least 24 hours before using.
- To use, unwrap and knead. Microwave in 10 second intervals only if needed, and be extremely careful of hot spots.
- Roll it out on a clean surface dusted with corn starch.
Notes
- The resting time is not optional! Fondant used the same day it’s made will be too soft, it will tear, and it will stretch too much. Make it a day ahead for best results.
- Hot fondant burns. It can be boiling on the inside and look perfectly normal on the outside, so warm it in short bursts and check it carefully before you grab it.
- Grease everything… your hands, your bowl, your spatula and your mat. Shortening is the difference between fondant and a sticky mess.
- Use gel food coloring only. Liquid food coloring adds too much moisture and you’ll fight stickiness the whole time.
- Coloring the entire batch is easiest while the marshmallows are melted, before the powdered sugar goes in.
- Store wrapped fondant in an airtight container at room temperature and keep colored fondant out of the sunlight. Never refrigerate it.
- To make decorations that need to hold their shape, knead in 1 to 3 teaspoons of tylose per pound and let them dry for 2 to 3 days.
Nutrition
- Serving Size: 1 oz
- Calories: 104
- Sugar: 23.9 g
- Sodium: 7.9 mg
- Fat: 0 g
- Trans Fat:
- Carbohydrates: 26.5 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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