Updated: Jul 2
Make this easy three ingredient fondant that actually tastes sweet.
One of the biggest complaints about traditional fondant is the taste. I have heard it described as "sweet soft cardboard". When making my niece's birthday cake, there were several pieces that I wanted to use fondant for so I started doing a little research. I saw marshmallow fondant on youtube and thought this was the best thing for a 2 year olds birthday cake. The youtube video that I found is super helpful and you can watch here if you like more of a visual. However, I used a slightly different recipe than what she recommended. Not too different and I ended up combining some techniques from both this video and the recipe I found.
I have to be honest, I have been pretty excited to try using fondant. I know most people are big fans, but I am obsessed with baking competition shows and the contestants always do such great decorations with fondant. I really want to master making realistic fondant flowers. Only time will tell.
What You Need
This recipe is from Gemma's Bigger Bolder Baking Blog. You can go here to see her recipe and video.
10 oz bag of mini marshmallows
2 to 3 tbsp water
4 cups confectioners sugar
I read that you want to use mini marshmallows and the big ones as the consistency is different and may need more water. You can also use fluff if you don't want to microwave the marshmallows. However, I have never used fluff so I am not sure if the consistencies are exactly the same. I also could only find a 7oz container of fluff and that was't enough.
*Your vegetable shortening has no listed measurements because it is used to keep the marshmallow from sticking to all your surfaces. Use as much as you would like.
Lets Get to Making Our Fondant!
1. Grease your area and tools. Before I did anything I took some of the vegetable shortening and greased my baking area. I did this all at once you you don't have to keep adding the shortening in between other steps. It is easier to get it out of the way at the beginning. You will have to grease back up at the end when you start kneading though. I grease:
the rubber spatula used to mix the marshmallows,
the mixing bowl,
the dough hook,
and the counter top area
Make sure you take off any rings or jewelry on your hands. I learned this the hard way.
2. Microwave your marshmallows. In a microwavable safe bowl, pour your marshmallows and water in the bowl.
I only added 2 tbsp of water to my marshmallows. The youtube video I found (linked above) only used 2 tbsps even though it called for 16 oz of marshmallows, so I figured we didn't need 3 tbsp for 10 oz of marshmallows.
Microwave in 30 second intervals mixing in between each time. Microwave until fully melted - you won't see any more mini marshmallow lumps in your mixture at this point. I microwaved my mixture 4 times. You may need longer or shorter - it all depends on how strong your microwave is.
3. Sift your powdered sugar. You can choose to do this before or after microwaving the marshmallows. I did it after to let them cool a little bit but if you want the prepared ahead of time, make this a step ahead. Sifting your powdered sugar is very important because you want to get rid of any lumps when mixing the sugar and marshmallow together. You want your fondant as smooth as possible.
4. Mix the powdered sugar and melted marshmallows. I used a standing mixer and a dough hook to start off mixing the fondant. You do not have to do this! You can start mixing by hand here. I just found this method way cleaner. Take 3/4 of your sifted powdered sugar and add it to the standing mixer. Create a little hole in the middle of the sugar and pour the melted marshmallows in the middle to surround the marshmallows by the sugar. This will make it easier to mix and not as sticky. Start mixing with your mixer on low speed.
5. Knead your fondant. Once you start to see your fondant mixing together and forming a solid dough like substance, pour the fondant onto the greased countertop area. I still had a lot of sugar not incorporated in the fondant so it is okay that it isn't one piece yet.
Take some vegetable shortening and rub it all over your hands. This will keep the fondant from sticking to your hands while kneading.
Start adding the rest of your sifted sugar a little at a time and knead your fondant for about 5-7 minutes.
6. Test your fondant consistency. Keep adding sugar and kneading your fondant and testing it to see if needs more sugar. To test this all you have to do is stretch the fondant. You want it to break cleanly and bluntly when you pull a piece off. If it stretches, add more powdered sugar and keep kneading!
This picture below needed just a little more powdered sugar. It still had some elasticity to it.
This picture below, is the consistency you want. It breaks cleanly when you pull it apart.
7. Add food coloring. If you want to add food coloring this is where you can add some.If you are only dying your fondant one color you can do it earlier in the process, but wait until the end if you are dying multiple colors.
8. Cover your fondant in shortening. If you are not using your fondant right away, form your fondant into a ball and take vegetable shortening and cover the entire exterior of the fondant. You can use oil if you don't have shortening. This will help keep the moisture in the fondant and keep it from drying out or hardening while you are storing it.
9. Store the fondant. Wrap your fondant in saran wrap and place in the fridge. The recipe I was using said to wrap it in plastic wrap and then then put it in an airtight ziploc bag to help keep moisture. I didn't have a ziploc bag big enough, so I double wrapped the fondant with the plastic wrap. You want to make sure there are no air pockets and the plastic wrap is as air tight as possible.This will keep it from hardening as well. The fondant can last for weeks in the fridge this way. If you need it longer, you can put it in the freezer.
Now you are ready to use your fondant for any decorating needs!