why make this recipe
Making your own fondant at home is a great way to create smooth and tasty decorations for cakes and cupcakes. This homemade fondant is easy to work with and can be customized in different colors and flavors to match any occasion. Using marshmallows as the base gives it a sweet taste that will enhance your desserts. Plus, it’s much cheaper than store-bought fondant!
how to make Fondant
Ingredients:
- 16 ounces mini marshmallows (white)
- 2 tablespoons water
- 2 teaspoons vanilla extract (or clear vanilla for pure white fondant)
- 2 pounds (approx. 7 cups) powdered sugar, sifted
- 1 tablespoon vegetable shortening (for kneading & storing)
- Food coloring (gel-based, optional)
Directions:
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Melt Marshmallows: Start by placing the mini marshmallows and water in a microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds until the marshmallows are melted and smooth. Stir in the vanilla extract.
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Add Sugar: Gradually add the sifted powdered sugar to the melted marshmallows. Start mixing with a spatula. It will be sticky at first, so you may need to use your hands as it cools slightly.
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Knead the Fondant: Once the mixture is cool enough to handle, grease your hands and countertop with vegetable shortening. Pour the sticky mixture onto the countertop and knead it like dough. Keep kneading until it is smooth and pliable.
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Rest (Optional but Recommended): Wrap the fondant in plastic wrap and let it rest for at least 30 minutes. This resting time helps improve the texture.
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Use or Store: Your fondant is ready to use! Roll it out and use it for cake decoration or store it for later. Make sure to cover it tightly to prevent it from drying out.
how to serve Fondant
You can use fondant to cover cakes, cupcakes, or create fun decorations like flowers, bows, and figures for your baked goods. Simply roll it out to the desired thickness, then drape it over your cake or cut out shapes for your cupcakes.
how to store Fondant
To store fondant, wrap it tightly in plastic wrap, then place it in an airtight container. This will help keep it fresh and prevent it from drying out. Fondant can be stored at room temperature for up to two weeks. If you need to store it for a longer period, you can refrigerate or freeze it. Just make sure to let it come to room temperature before using.
tips to make Fondant
- Make sure your hands and surfaces are greased with vegetable shortening to prevent sticking when kneading the fondant.
- Use gel-based food coloring for vibrant colors. A little goes a long way!
- If your fondant becomes too stiff, you can microwave it for a few seconds to soften it up.
- If your fondant is too sticky, add a little more sifted powdered sugar while kneading.
variation
You can easily change the flavor of your fondant by using different extracts like almond or lemon instead of vanilla. You can also mix in some cocoa powder for chocolate fondant.
FAQs
1. Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows. Just cut them into smaller pieces to make melting easier.
2. How do I make my fondant black?
To make black fondant, add gel-based black food coloring gradually while kneading. Start with a small amount, as it can turn black very quickly.
3. Can I freeze fondant?
Yes, you can freeze fondant. Just make sure to wrap it tightly to prevent freezer burn, and let it thaw at room temperature before using.
Fondant
Ingredients
Method
- Start by placing the mini marshmallows and water in a microwave-safe bowl.
- Microwave for 30 seconds, stir, and then microwave for another 30 seconds until the marshmallows are melted and smooth.
- Stir in the vanilla extract.
- Gradually add the sifted powdered sugar to the melted marshmallows, starting with a spatula.
- Once it becomes sticky, use your hands as it cools slightly.
- Once the mixture is cool enough to handle, grease your hands and countertop with vegetable shortening.
- Pour the sticky mixture onto the countertop and knead it like dough until it is smooth and pliable.
- Wrap the fondant in plastic wrap and let it rest for at least 30 minutes to improve the texture.
- Your fondant is ready to use! Roll it out for cake decoration or store it for later.
- Cover it tightly to prevent it from drying out.
