Let's face it - traditional fondant is a real pain in the butt. It's hard to work with, and it doesn't taste all that great. This is where my recipe for marshmallow fondant comes to save the day. Not only is it easy to make, but it's also delicious!
This recipe for marshmallow fondant will impress your friends and family with your amazing baking skills!
What Is Fondant?
Fondant is a dense paste made out of sugar and water that is commonly flavored or colored and used to make candies, ice cakes, and to decorate other baked goods.
Are Marshmallows Gluten & Dairy Free?
In the majority of American-made marshmallows, the sole ingredients are sugar, water, and gelatin. As a result, they are typically gluten-free and dairy-free.
Are marshmallows vegan?
While marshmallows are free of dairy and eggs, the majority of brands are sadly not vegan.
The majority of marshmallows contain gelatin, which is an animal byproduct. Collagen is present, and it serves as a binder, thickening, and structural stabilizer for the marshmallow.
Our favorite vegan marshmallows are Dandies brand. They make mini & standard sized vegan marshmallows year-round, and flavors during the holidays.
Don't Settle for Gritty Fondant - Use High-Quality Ingredients!
Before we dive in, let's talk about the ingredients you'll need.
You'll need mini marshmallows, confectioners' sugar, vanilla extract, and water. Make sure to use high-quality ingredients for the best results. Trust me, your taste buds will thank you.
Now about the confectioners' sugar. Don't just settle for any old confectioners' sugar. Look for the good stuff made with pure cane sugar. Nobody wants gritty fondant. Gross.
Microwave vs. Stovetop: Which Method is Best for Melting Marshmallows?
The next step is to melt the marshmallows. You can use a microwave or stovetop method, but whatever you do, don't burn them. We don't want any crispy marshmallow fondant here, folks.
I prefer the microwave method over the stovetop. It's faster and more convenient, but don't forget to adjust your melting time according to your microwave. Nobody likes burnt marshmallows, unless you're into that kind of thing. I typically microwave on High for 30 seconds to 1 minute.
Get Your Kneading Muscles Ready - It's Time to Make Your Fondant From Scratch!
Now it's time to add the confectioners' sugar. This step requires some muscle, folks. Get ready to knead that fondant until it's smooth and delicious. You're going to feel like a professional baker in no time.
Coat your hands with powdered sugar and begin kneading the sticky dough. As you knead, the dough will become pliable. Dust a working surface with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch.
Coloring your fondant:
If you plan to use food coloring, incorporate it now by dropping color onto the fondant and using additional kneading. Use gel food coloring for the best results.
Unleash Your Creativity with Marshmallow Fondant Decorations!
The final step is to refrigerate your fondant overnight and then use your fondant to decorate your cakes and desserts. Get creative-- the sky's the limit! And don't forget to sample your creations along the way. Quality control is important, people.
If You Enjoyed This Recipe For Marshmallow Fondant, Check These Recipes Out:
From the incomparable Joy The Baker, these mint chocolate chip marshmallows are like mint chip ice cream minus the annoying brain freeze-so you can eat more!
Oh yeah - go ahead and drool you know you wanna! If a chocolate chip cookie married a s'more and they decided to have a baby THIS would be it.
Cherry clouds with bits of chocolate. Inspired by my dad’s favorite candies and Joy the Baker.
An Easy Recipe For Marshmallow Fondant To Try Now
- large microwave-safe bowl
- stand mixer + bowl
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute, melting the marshmallows but not scorching them. Carefully put the melted marshmallows into a greased stand mixer bowl. Stir the water and vanilla extract into the hot marshmallows until smooth. Beat in the sugar slowly, one cup at a time, until you have a stiff, sticky dough. Reserve 1 cup of powdered sugar for kneading.
- Coat your hands with powdered sugar and begin kneading the sticky dough. As you knead, the dough will become pliable. Dust a working surface with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch.
- Form a ball with the fondant, wrap tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. If you plan to use food coloring, incorporate it now by dropping color onto the fondant and using additional kneading.
- After rolling the fondant to desired thickness, lay over cake or cookies, press with designs or cut for stripes. If applying to smaller baked goods, you may want to use a bit of corn syrup on the underside of the fondant to help it stick.
Images by Meg van der Kruik
Frequently Asked Questions About This Recipe For Marshmallow Fondant:
Usually, it takes several days for the marshmallow fondant to set to the same extent of normal fondant. Within a day, it stiffens up enough for you to build on it (if you're making a figure, for instance), but it takes longer for it to get as rock-hard as store-bought fondant.
Up to 2 months in the refrigerator, wrapped in plastic wrap and stored in an airtight container.
Rolling fondant too thinly or too thickly might result in problems like tearing and splitting. It is better to remove the fondant and replace it with a new piece if the damage is too severe to fix.