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Marsmallow Fondant

Marshmallow fondant is a popular topping for sweet desserts. The substance has found a particular stronghold in the creation of white wedding cakes. Although the icing itself is white, food coloring may be added. Since cake preparations may take place several days or even weeks away from preparation of the fondant, the fondant mixture should be double-wrapped in plastic and refrigerated when stored. 

Marshmallow fondant is usually rolled onto a counter and kneaded before apply it to a baked dessert. Cornstarch, shortening or oil may be placed atop the counter surface to prevent the fondant from sticking, and a preliminary layer of regular cake icing may be added to the cake beforehand. Rolled fondant base is cut into precise shapes and lengths, depending upon the size of the dessert it will cover. Once these measurements have been established, the fondant is rolled up onto a rolling pin and is then unrolled atop the dessert. Excessive icing is removed from the sides with a knife.  

In addition, rolled fondant pieces may be cut and sculpted to form decorations like ribbons and flowers.  

Marsmallow Fondant –

Ingredients

  • 250 g Marsmallows 
  • 5 cups Powdered/Icing sugar 
  • 1 tbsp Water 
  • 2 tbsps Vegetable shortening 

Instructions

  1. Sift the icing sugar so it will be ready when the marsmallow is melted.
  2. Cut the Marsmallows into small pieces but I suggest to use small pieces if you can find them.
  3. Add the tbsps. of water and melt the marsmallows in the microwave or with the double boiler.
  4. Add about half of the icing sugar and keep stirring till you get a thick and sticky mixture. 
  5. Make sure to wash your hands properly and spread some vegetable shortening on the working mat and on your hands so the mixture doesn’t stick.
  6. Remove the sticky mixture from the bowl and place on the mat that has been well dusted with icing sugar.
  7. Add the shortening and knead till it is smooth and no longer sticky to the touch. The fondant is ready to use. 

Microwave:

  1. Add the tbsps. of water and melt the marsmallows in the microwave for 30 seconds.
  2. Remove the bowl from the microwave and stir them.
  3. Repeat the procedure until they are completely melted.  

Double Boiler:

  1. To assemble a double boiler, fill the bottom of a large pot with water and set another pot on top.
  2. You can also use a heat-resistant bowl instead.
  3. Make sure that the bottom of the upper pot or bowl is not touching the water.
  4. Add the tbsps. of water and keep stirring the marsmallows till they are completely melted. 

Notes

  • For future use, roll the fondant and wrap it tightly or use an airtight plastic bag.
  • Place it in an airtight container and store in the fridge.
  • The fondant from the fridge will become hard, so let it sit at room temperature to soften and give it another knead. 

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