Many cake decorators don’t like the flavor or the high cost of commercially made fondant. Luckily, there’s a less-expensive, better-tasting alternative: homemade marshmallow fondant. This easy homemade fondant recipe works beautifully in cake decorating. It can be rolled into sheets for cutting by hand or with a cutting machine like the Cricut Cake.
You will need miniature marshmallows, solid shortening, and confectioner’s sugar. The ingredients are availble at any grocery store. Homemade marshmallow fondant costs less and tastes better than the fondant you buy ready-made. You can also add flavors such as vanilla, almond, or lemon extract to customize the taste of your fondant.
Supply List for Marshmallow Fondant
Yield: about 3 pounds of fondant.
- 1 bag of miniature white marshmallows
- 2 tablespoons water
- Two-pound bag (about 8 cups) of confectioner’s sugar
- (Optional) 1 teaspoon flavored extract: vanilla, almond, or lemon are all popular.
- 1/3 cup solid shortening, plus about 1 more cup to oil your work surface, utensils, and hands.
How to Make Marshmallow Fondant, Step by Step
1. Liberally grease a saucepan with solid shortening. This helps keep the marshmallows from sticking to the pan. Use a no-stick pan to make it easier to remove the marshmallows later.
2. Put the marshmallows and water in the pan and melt on medium-low heat, stirring constantly with a greased spoon, until all the marshmallows are melted. You can also melt the marshmallow mixture in the microwave. Heat the mixture on high for 30 seconds at a time, then stir thoroughly. Continue alternately heating and stirring 3-4 times until the marshmallows are melted and smooth.
3. Clear and wash down a space on a countertop. Oil the area thoroughly with shortening. This is where you will knead the fondant.
4. Pour half of the confectioner’s sugar on the center of the work area. Make a well in the middle of the sugar. Pour the marshmallow mixture into the well. If you want to add flavoring, put the flavored extract in too.
Oil your hands well (front and back) with shortening. Start kneading the marshmallows and sugar together. If the dough gets too sticky, add a little shortening and knead it in. This will reduce the stickiness.
5. Add the rest of the confectioner’s sugar. Keep kneading until the sugar dough is soft and flexible. Form the fondant dough into a ball.
6. Grease the fondant ball well, then wrap in plastic wrap and refrigerate for at least several hours.
7. When you want to use the fondant, warm the ball for about 10 seconds in the microwave. Otherwise, it may be stiff and hard to work. Dust your work surface and rolling pin with cornstarch. Or use a pasta machine to roll out the fondant.
Keep fondant in the refrigerator until you use it. Put it in an airtight container or wrap in plastic wrap.
Use this recipe to make professionally decorated Cricut cakes at home with the Cricut Cake cutting machine.
