Marshmallow Fondant

Finished ProductThe marshmallow fondant I made for my cake was easy to make. All you need are a few simple ingredients and a lot of man power. It was one of the easier parts of making my Threadcakes entry (besides the baking of the cake, of course).

Fondant is maybe not my favorite thing to eat but it makes cakes look really clean and put together. You can dye the fondant any color that you need for your cake; making it very useful for decorating. The marshmallow fondant is a better tasting than the kind that you can buy but that is only from what I have heard.

Ingredients:

  • 16 oz. good quality mini-marshmallows
  • 2-5 tablespoons of water
  • 2 pounds of powdered sugar
  • Crisco shortening
  1. Melting some marshmallowsMelt the marshmallows with 2 tablespoons of water in a double boiler or in the microwave. I found it easier to do it in a double boiler but I may be bias because of my double boiling experience.
  2. Place 3/4 of the bag of sugar on top of the melted marshmallows.
  3. Sticky!Grease the counter space you will be working on and your hands very well with the Crisco shortening. This is seriously some of the stickiest stuff to work with for the first part of the kneading and you will regret if you don’t do this. If it starts sticking to your hands or the counter at any point during the kneading then just grease it up some more with the Crisco.
  4. Dump the mixture onto the greased counter top and start kneading. And then just keep kneading and kneading and knGetting thereeading until you get all the sugar kneaded in and it becomes a nice fondant-like texture. After that, you are pretty much done. You can store it in a couple of Ziploc bags for later use or dye it now or roll it out to use on your cake!

The Black MessThat’s really all there is. I told you it was easy. Dying it on the other hand was a different story for me. Hand kneading in black dye is probably the hardest thing I have ever done for a dessert. It took a lot of time and a lot of arm strength. I was afraid my hands would be a slight shade of black or purple for a few days but they were instead a very strange shade of red for three days afterwards. I would suggest wearing food preparation gloves for this but I did not have any.

I got this recipe from What’s Cooking America. If you have any sort of question about fondant and what to do with it then just go there. It was very helpful.

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