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I absolutely love Marshmallow fondant. I love how it’s very cheap and simple to make. Marshmallow fondant is so versatile that you can literally use it to make sugar flowers, cake toppers, cover cakes, and so much more.
But when it comes to the taste, here is where we have a slight problem. The taste can be very sweet and depending on the method that is used to color the fondant, may cause it to have a chemical taste, which is horrible.
This recipe will show you how to avoid making fondant extra sweet, providing a more bearable and delicious buttercream flavor that will fit perfectly with any cake flavor.
- 1 Large mixing bowl
- Kitchen Aid mixer/bowl
- Measuring cup
- All-Vegetable Shortening or Butter
- 1 (10 ounce) bag of Marshmallows
- 1 lb of Powdered Sugar
- 1 tsp of Vanilla Flavoring
- Mixing spatula
- Plastic Wrap
- 1 tbsp of Salt
- 1/2 cup of hot Water
(Side Note: This will yield enough fondant to cover a 8-inch cake)
How To Make Marshmallow Fondant:
First, you’ll start by greasing a large mixing bowl using 2 tablespoons of all vegetable shortening or softened butter. Once you’ve greased the bowl, I also suggest greasing your hands to avoid any of the marshmallow mixture from sticking to your hands because it can get pretty sticky!
Next, pour the marshmallows into the mixing bowl. This next step is the trick to lowering that overbearing sweet taste of Marshmallow Fondant. So make sure to follow this to the tee.
In the measuring cup, mix together 1/2 cup of water and 1 tablespoon of salt, which is pretty much salt water. Place it in the microwave for 30 seconds at a time, until the salt has fully dissolved into the water.
It’s very important to make sure that the salt has dissolved into the water because it will leave tiny salt crystals in the fondant. At this point in the process, it’s safe to add in 1 teaspoon of Vanilla Extract to the salt water. Once the salt water and vanilla extract are evenly combined, add 2 tablespoons of it to the marshmallows.
Next, you will place the marshmallows into the microwave 30 seconds at a time (about 3 times) mixing it together each time. Once the marshmallow mixture has fully dissolved its best to make sure that the mixture is still stretchy because that will allow your fondant to be very elastic, which is important for covering cakes.
Coloring Your Fondant:
At this point, I recommend coloring the fondant if you will be using gel food paste to color it. For highly pigmented colors such as red and black, it’s best to use powders to color them. This will prevent the fondant from having a chemical taste.
Adding The Powdered Sugar:
Once you’ve added the gel paste coloring to your fondant, next you will be adding the powdered sugar in the marshmallow mixture. Slowly add a little at a time until the mixture starts to turn into dough.
Try not to add too much powdered sugar because that will also cause the fondant to be too stiff and difficult to cover cakes. I usually stop adding powdered sugar once I see the fondant becoming flaky and hard to mix.
Kneading Your Fondant into a Ball: With a Kitchen Aid
For this part, I usually pour a little of powdered sugar into the mixing bowl just to avoid it from sticking to the bowl. Next, you’ll pour the fondant into the mixing bowl and using the bread kneading attachment, knead the fondant on high speed.
While the mixer is kneading the fondant, it’s best to add a tablespoon of shortening or softened butter so that it will not stick to the bowl and will help the fondant feel soft. If the fondant is too loose you can always add a little more powdered sugar to get the right consistency.
Kneading Your Fondant into a Ball: Without out a Mixer
You can also knead fondant without a Mixer by first cleaning your countertop (to avoid any crumbs from getting into the fondant), dusting the area with powdered sugar and then pouring marshmallow dough on to the counter.
It’s best to add powdered sugar as you’re going along while keeping your hands greased with shortening. Continue to knead your fondant until it becomes a soft and yet firm ball.
As a side note, watch out for any tiny clumps of powdered sugar in the fondant because sometimes when you’re mixing the powdered sugar into the melted marshmallows, some of the powdered sugar will not fully dissolve and remain a tiny ball in the fondant. The KitchenAid Dough Hook is great for eliminating any clumps that may get overlooked when kneading fondant.
Storing Your Fondant:
To properly store fondant, coat the fondant with a thin layer of shorten. This will help to prevent it from drying out. Next, you’ll be using plastic wrap to wrap the fondant tightly so that no air has access to the fondant.
This will help to preserve its elasticity. After wrapping the fondant in plastic wrap, you can then store it in an airtight container for future use.
Let’s Try It:
So there you have it, my own little spin on Marshmallow fondant. Who would have thought that the trick to lowering the sweetness is salt water! For months I tried different things and even made different types of fondant, but this one has always worked the best.
I’ve made several cakes, sugar flowers, molds, and even cake toppers using this Marshmallow Fondant recipe. It has also held up really well in very hot temperatures so before you start to count out Marshmallow fondant, you should give this recipe a try and I’m sure it will change your mind.