Easy To Use, No Mess Marshmallow Fondant Recipe

Ingredients

80g mini marshmallows
1 tbsp cold water
2 tbsp butter
1 tbsp glucose/corn syrup
Food colouring (optional)
3 1/2 cups icing/powdered sugar
2 tbsp corn flour/corn starch
200g satin fondant (optional)

*Makes about 650g of fondant without the added 200g.

Disclaimer

Depending on what you want to use this fondant for, you can decide on whether you want to add the last ingredient or not. I know that the whole point of making your own fondant is so that you don't have to use store bought fondant, that and it tastes much better. However, when you want to use your fondant to cover cakes, marshmallow fondant is a bit tricky as it hardens very quickly. For smaller things like covering cupcakes or making toppers, this fondant recipe is completely sufficient. However, if you want to cover cakes I will highly recommend adding a bit of store bought fondant. This will give it more elasticity, making it easier to work with, but will also still eliminate the taste of store bought fondant.

Method

1. Place the marshmallows in a microwave safe mixing bowl and add the water. Give it a quick stir.

2. Place the marshmallows in the microwave for 20 secs. Remove it from the microwave and stir it again. Keep it outside for at least 30 secs before placing it back in the microwave for another 20 secs.

3. Remove from microwave and stir in the butter. Microwave it for another 10 secs.

4. Remove your mixture from the microwave and stir it again to ensure that the butter is incorporated well. Check that the marshmallows are completely melted and that the mixture is smooth. If there are lumps, try to stir them out or microwave the mixture again for about 8 secs at a time until the lumps disappear.

5. Transfer the mixture to your electric mixer's bowl and attach the flat beater.

Left- flat beater. Right- dough hook.

6. Add the glucose/corn syrup and mix on medium speed until incorporated. Note that if you are using a very thick form of glucose you may need to add it in during step 3 so that it can melt with the butter.

7. Add food colouring to your mixture and mix until incorporated. 

8. Add the icing/ powdered sugar 1/2 cup at a time and continue mixing.

9. When your mixture starts coming together, switch your mixer attachment to a dough hook. At this stage you can also add another 1/4 cup of icing/powdered sugar if your mixture is still sticking completely to the bowl.

Mixture coming together.

10. Knead your mixture for about 5 mins and then add the corn flour/corn starch.

11. Knead in the store bought fondant if you wish to add it.

Store bought fondant.

12. Continue kneading until your fondant forms and is no longer sticky to the touch. Add more corn flour/corn starch if your fondant remains too sticky.

13. To work with this fondant, dust a surface with corn flour/corn starch and begin the creating. When the fondant hardens place it in the microwave for about 10 secs to soften it up again.

14. You can store this in the freezer for up to 3 months. Just allow it to defrost and then place it in the microwave to soften it again.

Notes

• In the ingredients list, I added '/' many times, these ingredients are all exactly the same thing, they just have different names here in South Africa than they have in some other countries.
• Same thing with the measurements, South Africa uses a different system, but if you'd like to know, 650g=23oz and 200g=7 oz.
• See the picture above: Roses- without added store bought fondant. Cake- with added store bought fondant.
• If you are curious as to how I made the above cake look like a chalkboard, I simply melted some white chocolate onto a spoon and once it hardened I used it to draw on the fondant.

Feel free to leave any questions in the comments below or send me an email and I'll get back to you! :)