by Dan 20 Comments
Tastes like marshmallows! That is the reaction that I had when I first tried marshmallow fondant. When I began decorating cakes I used store bought fondant and then eventually I experimented with making my own. Traditional fondant recipes start with blooming gelatin; here the marshmallows provide the gelatin and therefore the bulk of the fondant.
I like to add a good bit of vegetable shortening to my marshmallow fondant. This keeps the fondant from drying out and from getting unpleasantly stiff once it is on your cake. I’ve also added two additional ingredients that are easy to find and help tremendously with the texture of this fondant. Tapioca starch is a common gluten free baking ingredient and can now be found at most grocery stores. In this recipe it provides strength to the fondant and keeps it from sagging. Tylose powder (a.k.a. cellulose gum,) gives the fondant more elasticity and allows it to stretch further. Tylose can be found in most arts and crafts/ cake decorating stores.
I like to use marshmallow fondant for my sculpted cakes because it is easy to make in large batches and because it colors and keeps well!
You’ll want to rest the fondant for several hours or overnight before using. Once you’re ready to roll the fondant, warm it in the microwave for 30 seconds to speed up the kneading process. Grab a small amount of shortening and knead it into the fondant, stretching it until it pulls without breaking; that is how you know it has been kneaded well and is ready to go!
5 from 1 reviews
My favorite Marshmallow Fondant
Dan: Dan
Ingredients
- 16 ounces miniature marshmallows
- 2.5 ounces vegetable shortening (1/3 cup)
- 3 tablespoons corn syrup or glucose
- 2 tablespoons water
- ½ teaspoon salt
- 3 tablespoons tapioca starch
- 1 teaspoon tylose or CMC powder
- 32 ounces confectioners sugar
Instructions
- Place the marshmallows in a microwave safe bowl and heat in the microwave for 2 minutes. Give the marshmallows a stir and heat for an additional 30 seconds if some unmelted pieces remain. Heat only until the marshmallows are melted.
- Add the shortening and the marshmallows to the bowl of your stand mixer fitted with the dough hook and set aside.
- In a small bowl stir together the corn syrup, water and salt. Pour into the bowl of melted marshmallows.
- Sprinkle the tapioca starch and tylose powder over the marshmallows. Turn the mixer on low and mix for one minute.
- Add half of the confectioners sugar and blend until nearly combined.
- Add the remaining sugar and continue to mix on low until combined.
- Turn the mixture out onto a clean work surface, grease your hands with some vegetable shortening and knead until smooth.
- Wrap the fondant in plastic wrap and place in a resealable bag. Allow to rest for several hours before using.
Notes
Yields about 3 pounds of fondant. Usually enough to cover and decorate an 8" or 10" round cake tier, with some left over.
