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My review
Marshmallow Fondant
Kiele Briscoe
"This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks."
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Ingredients
8 h 30 m servings 555 calsOriginal recipe yields 10 servings (2 1/4 pounds of fondant)
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- US
- Metric
Directions
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Prep
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- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 555 calories; 4.7 g fat; 127.3 g carbohydrates; 0 g protein; 12 mg cholesterol; 90 mg sodium. Full nutrition
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Reviews
Read all reviews 10031218 Ratings
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Most helpful positive review
6/13/2009
I made this with MARSHMALLOW FLUFF!!!! I definitely recommend to do it this way! Based on the previous reviews of saying to wait till the melted marshmallows cooled, I skipped the melting the ma...
Most helpful critical review
7/5/2010
I love this recipe, but leave out the vanilla, and use additional powdered sugar instead of butter to get a nice cermic type look instead of a shiny greasy one. If it's a dry daY I have to add a...
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6/13/2009
I made this with MARSHMALLOW FLUFF!!!! I definitely recommend to do it this way! Based on the previous reviews of saying to wait till the melted marshmallows cooled, I skipped the melting the ma...
5/23/2009
I've used a very similar version of this recipe for years. It is WORLDS better than any prepackaged fondant you can buy, in ease of use, in taste, and especially economically. I've never added t...
6/3/2009
For all you skeptics/"I'm not good enough"/"I can't do it"/doubters out there, YOU CAN DO THIS! It is soooooooo easy. I'm VERY new to cake/cupcake baking/decorating (just started playing aroun...
5/8/2009
EDIT!!!!!! Don't use butter! Use Crisco... And yes it is hard to work with until you get the right consistency, just keep adding the powered sugar and it will work..... I found this recipe on...
5/13/2009
I've been wondering where this recipe was...couldn't believe it wasn't on AR yet. I have used this a couple times and just love it. It is so easy and tastes sooo much better than the store bou...
5/26/2009
This was fun & easy. Adult PLAY-DOUGH! I made this fondant for first time - ever - & it turned out very nicely! Do increase the melting in microwave as much as needed, in 30 second intervals, (r...
5/14/2009
Hallelujah, it worked! This is the 3rd marshmallow fondant recipe I've tried in 3 days. Both of the others were huge flops. I'm making a cake for my parent's anniversary party and was despera...
11/30/2010
I'm reviewing the making process only as I have my fondant in the fridge now and I'll update it after I've used it. I found this very easy to make for my first time fondant making! For those who...
6/18/2010
I use this recipe for my business. and let me tell you! its idiot proof. i used the metal bowl that comes with all kitchen aid appliance and i melted the marshmallows in that bowl. you place the...