Marshmallow Fondant Recipe

Fondant is a stiff confection that allows you to add intricate decor to your cake desserts. Popularly used on wedding cakes, fondant can be customized to be any color you desire, making it an easy endeavor to create literal works of art that you can eat. Some commercial varieties of fondant have a less-than-desirable flavor. Because of this, it is often peeled from the cake or dessert before it is eaten.

This simple recipe comprises of marshmallows, so it's soft, workable and sweet enough to be left on the cake while it's being eaten. Marshmallow cake fondant proves easy to customize, allowing you to test your creative skills in the kitchen.

3 cups powdered sugar

5 cups mini marshmallows 

3 cups shortening

1 oz. food coloring

Double boiler

Clean work surface

Fill the top reservoir of the double boiler with the marshmallows, and the lower reservoir with water. Allow the pot to simmer for about 20 minutes until the marshmallows melt into a smooth cream. 

Add in two tbsp. of water and a half cup of powdered sugar. Turn the stove off and then whip the melted marshmallow cream with the added ingredients. It should fluff up to almost double its size.

Coat your hands with shortening. This keeps them from sticking to the fondant. Rub some shortening on your cleaned counter or other work surface. Pour the powdered sugar in a mound on the coated surface.

Dump the fluffy whipped marshmallow mixture into the powder sugar mound. Make an indention into the center of the mound with your index finger. Fill the indention with your choice of food coloring. Alternatively, you can leave this fondant bright white.

Knead the fondant forcefully into the powdered sugar, while mixing the color into the material. You will need to squeeze and kneed the fondant for several minutes. 

Before using the fondant, simply roll it out flat with a rolling pin and let your creativity do the rest.