Marshmallow fondant is easy to make and very fun to use when it comes to decorating cakes and cookies. It gives a professional smooth-looking finish to baked goods and can be cut or moulded into shapes to decorate your cakes with. I like to think of it as an edible playdoh that dries hard and holds its shape.
It’s more economical than traditional store-bought fondant, and tastes much better, although it is quite sweet. Fortunately, you can customize the flavour of the fondant by adding extracts to the mixture, if desired. You can also colour it by using gel colouring dyes or ordinary food colouring.
- ½ a 400g bag of mini marshmallows
- 1 Tbsp. water
- 2-3 cups powdered sugar
- Flavourless oil or butter, for greasing
- Optional: Flavoured extracts and food colouring
- Place marshmallows in a microwave-safe bowl and add the water. Toss until marshmallows are damp.
- Measure out the icing sugar and place in a separate bowl.
- Grease a rubber spatula and stir marshmallows until smooth. If you are adding flavour and food colouring stir it in at this point.
- Stir ¼ cup of the icing sugar into the melted marshmallows. A lot will stick to the spatula, but just keep adding icing sugar into the bowl, and using the spatula to stir and stretch the marshmallow and mix in the sugar.
- When half of the sugar has been added to the bowl and worked into the marshmallow, use the oil to generously grease your hands and work surface. Sprinkle powdered sugar on the counter and turn the marshmallow fondant out.
- Gently knead the remaining sugar into the fondant. At first, it will feel very soft and puffy, but as you work in the rest of the sugar the fondant will become more firm and rollable. Continue kneading until all of the sugar has been incorporated.
- Cover the fondant with a piece of greased plastic wrap and stick in a Zip-top bag. Allow to rest for about an hour before using.
Time to decorate those cookies and cakes!
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