Marshmallow Fondant Recipe

Mini marshmallows: These are the main ingredient that gives the fondant its sweet and fluffy texture.

Water: Helps to melt the marshmallows smoothly.

Powdered sugar: Also known as confectioners' sugar, it is used to form the dough and add sweetness.

Vegetable shortening: Used to grease your hands and work surface to prevent the fondant from sticking while kneading.

When melting the marshmallows in the microwave, ensure you stir thoroughly between each 30-second interval. This helps to evenly distribute the heat and prevents any unmelted lumps from forming. If the marshmallow mixture becomes too sticky while kneading, you can lightly dust your hands and the work surface with a bit of powdered sugar in addition to the vegetable shortening. This will make the dough easier to handle and prevent it from sticking.

• mini marshmallows - Substitute with marshmallow creme: Marshmallow creme can be used as it has a similar texture and sweetness, making it a suitable replacement for mini marshmallows in fondant.

• water - Substitute with milk: Milk can add a richer flavor and slightly creamier texture to the fondant, though it may alter the consistency slightly.

• sifted powdered sugar - Substitute with sifted coconut sugar: Sifted coconut sugar can be used for a more natural sweetness and a slight hint of caramel flavor, though it will change the color and flavor profile of the fondant.

• vegetable shortening - Substitute with butter: Butter can be used to add a richer flavor and smoother texture, though it may make the fondant slightly softer and more prone to melting.

• To store your marshmallow fondant, first ensure it is tightly wrapped in plastic wrap. This prevents it from drying out and keeps it fresh.

• Place the wrapped fondant in an airtight container. This extra layer of protection helps maintain its texture and flavor.

• Store the container in a cool, dry place. Avoid direct sunlight and heat sources, as they can cause the fondant to become sticky or melt.

• If you need to keep the fondant for an extended period, you can freeze it. Wrap the fondant in plastic wrap as usual, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing.

• Label the bag with the date to keep track of its storage time. Marshmallow fondant can be frozen for up to 3 months without losing its quality.

• When you're ready to use the frozen fondant, transfer it to the refrigerator and let it thaw overnight. This gradual thawing process helps maintain its consistency.

• Once thawed, bring the fondant to room temperature before working with it. Knead it gently to restore its pliability and smooth texture.

• If the fondant feels too stiff, you can microwave it for a few seconds to soften it. Be cautious not to overheat, as this can make it too sticky.

• For best results, always use fresh marshmallow fondant within a few days of making it. However, with proper storage, you can enjoy its sweet, pliable goodness for weeks or even months.

• Place the marshmallow fondant in a microwave-safe bowl.
• Microwave on low power in 10-second intervals, kneading in between, until it becomes pliable.
• If the fondant is too stiff, add a few drops of water or vegetable shortening to soften it.
• Alternatively, you can steam the fondant by placing it in a heatproof bowl over a pot of simmering water, stirring occasionally until it softens.
• For a more controlled approach, use a double boiler to gently heat the fondant, stirring until it reaches the desired consistency.
• Always ensure your hands and work surface are greased with vegetable shortening to prevent sticking while kneading the reheated fondant.

• Microwave-safe bowl: A bowl that can withstand the heat of the microwave without melting or releasing harmful chemicals, used to melt the marshmallows.

• Microwave: An appliance used to heat and melt the marshmallows quickly and evenly.

• Spatula: A tool used to stir the marshmallows and water together, ensuring a smooth and even melt.

• Sifter: A device used to sift the powdered sugar to remove any lumps and ensure a smooth fondant.

• Mixing bowl: A large bowl used to combine the melted marshmallows with the powdered sugar.

• Measuring cups: Tools used to measure the exact amounts of water and vegetable shortening needed for the recipe.

• Plastic wrap: Used to wrap the fondant dough and let it rest, preventing it from drying out.

• Work surface: A clean, flat area where you can knead the fondant dough.

• Vegetable shortening: Used to grease your hands and the work surface to prevent the fondant from sticking while kneading.

• Hands: Essential tools for kneading the fondant dough until it becomes smooth and pliable.

Melt marshmallows efficiently: Use a microwave-safe bowl and heat in 30-second intervals, stirring in between, to ensure even melting.

Pre-sift powdered sugar: Sift the powdered sugar beforehand to avoid lumps and make the mixing process smoother.

Grease hands and surface: Apply vegetable shortening to your hands and work surface before kneading to prevent sticking and save cleanup time.

Use a stand mixer: If available, use a stand mixer with a dough hook to combine the melted marshmallows and powdered sugar, reducing manual effort.

Resting time: Wrap the fondant tightly in plastic wrap and let it rest for at least an hour to improve texture and workability.