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Saturday, April 28, 2012

Tutorial: How to Make Marshmallow Fondant



When I decorate cakes for events, I usually use Marshmallow Fondant.  I use MM Fondant because it has the same smooth finish as traditional fondant but it tastes much better and is very inexpensive!

If you’ve never made or used fondant, it can be a little tricky, so I’m sharing a two-part tutorial on how to make MM fondant and then how to decorate with it.

Today I’ll share how to make the fondant and next week will be how to use it.  Enjoy!


Recipe Notes:
*You’ll notice I’ve put some brand names in the ingredient list.  Based on experience, I suggest dishing out the extra dollars for high quality ingredients.
*If your fondant has little lumps of powdered sugar, try letting the fondant rest overnight.  Most of the lumps should dissolve.  If the problem persists, try switching powdered sugar brands in the future or pre-sifting the sugar.


Marshmallow Fondant 

Ingredients:
16 oz Jet Puffed Marshmallows
32 oz (2lbs) powdered sugar
2 tbsp water
Crisco Vegetable Shortening


Place the marshmallows and water in a large microwave safe bowl.  Microwave for 60 seconds and stir.


Microwave for another 30 seconds and stir.


Microwave for another 30 seconds and stir (see a theme here?)


Keep microwaving in 30 second increments until the marshmallows are completely smooth.  Don’t go any higher than 30 seconds (after the first time).  You don’t want burnt marshmallows!


Meanwhile, apply a thick coating of Crisco directly onto the countertop to prevent sticking.


Once the marshmallows are completely smooth, pour in about three quarters of the powdered sugar (about 6 cups, but really there’s no need to measure, just eyeball it.)


Stir a bit, then turn it out onto the greased counter.  


At this time, you’ll also want to put a thick layer of Crisco on your hands – don’t forget the backs & in between the fingers – this stuff is sticky!
  I also like to have an additional blob of Crisco on the counter nearby, so I can easily reapply as necessary.


Start kneading the powdered sugar into the melted marshmallows, just like kneading bread dough.  As you knead, slowly add in the last bit of powdered sugar.   The fondant will still be a bit tacky.  You’ll know you’ve reached the right consistency when you can stretch the fondant without if cracking or breaking but you no longer need to reapply copious amounts of Crisco to your hands. 

Be careful not to add too much sugar, you don’t want it to get dry!  Note: I rarely use the entire 32 oz of powdered sugar.  You will need more or less depending on how fresh the marshmallows are, how much water was added to the marshmallows, and the humidity in the air.


While you take time to clean off the counter, cover the fondant with a layer of Crisco, wrap it tightly in plastic wrap and then place in a zipper bag.  This is also how you’ll store any excess fondant.  I usually wrap my fondant for just a couple minutes while I clean up the counter.  I like to have a clean surface as I begin tinting and rolling the fondant.


I like to add my color in at this point while the fondant is still warm and pliable, but after my work surface is clean.  Be sure to use a gel food coloring, such as Wilton (check your local craft store gel food colors).  

Take a bit of food coloring out of the container with a clean toothpick (use a fresh toothpick each time).  Start with a little food coloring and gradually add more.  Remember: you can always go darker, you can’t go lighter.  If I am trying to make a specific color (especially if I need to mix a couple colors together), I start with a marble sized bit of fondant and practice.  This way, if I make the wrong color, I haven’t ruined a whole batch of fondant.


Add the food coloring to the fondant, fold it over, and start kneading again.  Add a light dusting of powdered sugar to the work surface to prevent sticking.  


If you want a fun marbled effect, only knead it a little bit and then roll it out.


Otherwise, knead until the color is uniformly distributed throughout the fondant. 


At this point, the fondant can be covered with a layer of Crisco and wrapped tightly with plastic wrap and placed in a zipper bag until ready to use.  Note that colors (especially reds and other dark colors) may deepen as the fondant rests.  The fondant can be rolled out and use right away or will save for weeks as long as it wrapped tightly and stored in a darkened place.


18 comments:

  1. Sorry for my first comment intrusion, lol, but we're friends on FoodBuzz and saw your blog post in my feed.

    Fantastic recipe. I've never made MMF before, although I have made the other variety. How does this compare to regular rolled fondant? Is the taste different? I will have to save your post and try this for sure. Do you know if it can be frozen as I'm very sporadic with my use of fondant. Sometimes only tiny bits and others a whole cake. I hate to waste!

    Have left you some Buzz-love on this post on FoodBuzz. :)

    -Lisa.
    Sweet 2 Eat Baking

    ReplyDelete
    Replies
    1. Hi Lisa!

      I have to be honest and say that I've never made anything except marshmallow fondant! But I have talked with others and do know that premade rolled fondant (the stuff found in craft stores) can be easier to roll than MM fondant, but has a distinct "chemical" smell to it and is not nearly as tasty (most people will end up peeling it off the cake instead of eating it). MM fondant is very sweet and complements cakes nicely.

      I have not tried freezing the MM fondant, but if it is wrapped as written above, if can be saved for weeks. I've also found that you can easily make a partial batch of MM fondant, especially once you have a feel for the right consistency.

      Hope that answers all your questions!

      Amy

      Delete
  2. I hate regular fondant. I think it tastes blech. But, I've been hearing through the grapevine that I need to try marshmallow! Thank you SO much for the tutorial. Can't wait to see what you do with it!

    ReplyDelete
  3. I can't wait to try this. I really want to make (or at least decorate a good box mix) a cake and the invitations myself for my sisters bridal shower, and this will be a good place to start practicing wit the cake. How easy is fondant to use for a first timer like me? Luckily her wedding is over a year away, so I have plenty of time to play/practice.

    ReplyDelete
    Replies
    1. Elanor -
      I've found this recipe to be very easy, especially if you are already familiar with kneading bread dough (the technique is very similar). I was successful the first time I used it.

      It can take some practice to figure out the perfect consistency, but a year will be more than enough time to do so! I made my first wedding cake about 5 months after I started using this fondant!
      Amy

      Delete
  4. This is a fantastic pictorial - I agree with Jen, normal fondant tastes disgusting but marshmallow looks amazing - bookmarked this :D

    Cheers
    Choc Chip Uru

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  5. Wonderful tutorial...I've always been afraid of fondant and have just steered clear. This makes me feel confident that I, too, can play with MM fondant!

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  6. I love mm fondant too! I made it a while back and was so happy with the flavor! Thanks for the step-by-step pictures, very good how to post!

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  7. Great tutorial Amy! A marshmallow fondant sounds crazy good especially when its homemade. :)

    ReplyDelete
  8. Thanks for the in depth tutorial! It's super helpful :)

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  9. i started making MM fondant over a year ago and i love it ive used it many times now for various thing from covering cakes to sculpting and its uses are so versitile, i rarely use icing when decorating. its so easy to make a bit messy and your really have to get your hands in there especially when colouring the fondant. but i love using it. and it make my cakes and treats look very professional

    ReplyDelete
  10. i started making MM fondant over a year ago and i love it ive used it many times now for various thing from covering cakes to sculpting and its uses are so versitile, i rarely use icing when decorating. its so easy to make a bit messy and your really have to get your hands in there especially when colouring the fondant. but i love using it. and it make my cakes and treats look very professional

    ReplyDelete
  11. I just made this fondant and dyed it in rainbow colors. How long does it keep for?

    ReplyDelete
  12. Hi, I just made this fondant and dyed it in rainbow colors. How long does it keep for?

    ReplyDelete
    Replies
    1. If properly wrapped, it will keep for 1-2 weeks

      Delete
  13. love this. going to try it for my son wedding cake. you say it keeps for 1-2 weeks. do you leave it out or put it in the refrigerate?
    thanks

    ReplyDelete
    Replies
    1. I double wrap the fondant (nice coating of crisco, followed by plastic wrap, then a zipper bag) and leave it out in a dark place - sunlight will fade colors). Good luck!

      Delete

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