Small Batch Marshmallow Fondant
Try this easy, small batch marshmallow fondant recipe! Perfect for cake and cookie decorating, it’s budget-friendly and quick to make. Trust me, this is nothing like store-bought fondant and will become your new favourite thing to decorate baked goods with. If you enjoy eating marshmallows, you will LOVE this recipe!
Equipment
- Microwavable Bowl
- Plastic Wrap (aka cling film)
Ingredients
- 56 grams Mini Marshmallows (1 US Cup)
- 1 tsp Water (may need more depending on humidity)
- 112 grams Icing Sugar (just under 1 US Cup)
- 1 tbsp Shortening
Instructions
- Add 56 grams Mini Marshmallows and 1 tsp Water to a microwavable bowl and heat for 30-second intervals until melted, stirring at each interval. Melting usually takes 1-2 minutes.
- Use some of the 1 tbsp Shortening to grease your work surface and add a small amount to your hands. This will help to prevent the marshmallows from sticking to your hands (and trust me, this can get really messy!)
- Add 112 grams Icing Sugar to your surface, making a well in the centre then carefully pour the melted marshmallows in the middle. Top Tip: I recommend using a wooden spoon or spatula to remove the melted marshmallows from the bowl as it will be hot and sticky.
- Carefully start working the icing sugar into the melted marshmallows. It will cool down very quickly. While it will feel very warm to start with, it will cool down quickly as it becomes incorporated. Add more shortening to your hands as needed and continue to knead until it becomes pliable and loses its stickiness.
- Note: If you run out of icing sugar and the fondant still feels sticky, add more (this often happens if the air is particularly humid in your kitchen). Conversely, if the fondant feels dry add a bit more shortening or water to bring it together.
Video
Notes
- Yield: This recipe makes approx 160 grams of marshmallow fondant, which is enough to make small decorations, ice the top of a small cake, or a batch of cupcakes or cookies.
- Storage: wrap the fondant in plastic wrap then place in an airtight container at room temperature for up to 3 months. For longer storage, store in the fridge or freeze for up to 6 months. Bring back to room temperature then knead on a dusted surface before using.
- Gluten Free: Marshmallow fondant is generally gluten-free, but it’s important to check the ingredients of the marshmallows and powdered sugar to ensure they are gluten-free.
- Vegan Option: as traditional marshmallows contain gelatin, this is not a vegan recipe. Substitute the mini marshmallows for vegan ones if required.
- Flavouring: add a couple drops of flavouring to the melted marshmallows before kneading in the icing sugar.
- Colouring: I recommend adding drops of gel food colouring to the fondant once it has been made. Knead in the colouring until you achieve a solid colour.
- Tutorials: check out my fondant tutorial videos for ways to use marshmallow fondant, .
- Related Recipes: use this fondant to decorate vanilla cupcakes or some no-spread no-chill sugar cookies.
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