Marshmallow fondant is one of the easy & best cake decorating weapon. Most of the people don’t know that they can easily make fondant at home. Not only it’s fast and simple, but also homemade marshmallow fondant tastes better than most store bought fondants. The secret ingredient is marshmallows. They give the fondant a wonderfully sweet, light vanilla flavor.
- White Mini Marshmallows – 250g
- Water – 2-3 tbsp
- Icing sugar – 600-700g
- Shortening – 1/2 cup ( you get it in cake ingredient selling shop. it’s like butter but no taste)
- If you can’t find mini marshmallows just get the regular once & cut it to 4 before microwave. also if you can’t find full white once can use any light color mixed one. Once it incorporates with icing sugar you get a off white fondant. If you need pure white fondant then have to use white marshmallow
- Add 1 tablespoons of water to your marshmallows and microwave for 30 second intervals, and stir in between.
- If in need add another table spoon of water
- Stir the marshmallow mix well in a wooden spoon and pour in ¾ of your sifted powdered sugar and fold well thoroughly
- Smear shortening onto your bench top & also cover your hands with shortening as well ( you have to be bit quick if not marshmallow will start to set)
- Transfer the fondant mixture from bowl to bench top. the mix will get stick to your hands. If so apply more shortening to your hand & bench top.
- knead well for about 8-10 minutes. Continue to add icing sugar as needed
- Cooler climates might need more water and less icing sugar. Warmer climates might need more powdered sugar and reduce the amount of water.
- Fondant is almost ready when it’s starting to dry out. If it isn’t stretching and breaking, it needs more water because it’s too firm. The fondant should stretch about 2 inches before breaking
- Rub shortening over the entire outside of your fondant. Cover in plastic wrap twice & then in zip lock bag before storing. (Can be stored in room temperature for about 3 weeks)
- You need to make the fondant 1-2 days before you start to cover the cake.
- Before you start to cover a cake knead the fondant well until it becomes soft ( It becomes hard when u store it)
- If you need colored fondant add color of your choice & knead well