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Fondant is yummy and pretty. Let's make it.


Step 1: Ingredients

You're gonna need a 16 oz bag of mini marshmallows, 2 tblspsn of water, and a 2 lb bag of powdered sugar.
<p>really good instructable</p>
I've been on a baking craze lately, I can't wait to try this out :)
maybe if you cut the large marshmallows up into smaller pieces...
This recipe is AWESOME! I am a dude with no previous baking experience at all and I used this recipe to make my first cake. It turned out fantastic.<br /> <br /> Thanks!<br />
I've made a couple cakes using this recipe since making my heart cake. Thanks again SOO much for this recipe... it's opened up a whole new artistic outlet for me.<br /> <br /> <br />
Looks great, albeit it is a bit on the sweet side for me.&nbsp; Gotta watch my weight...I wonder if....nah Stevia wouldn't work in place of even some of the sugar..... <div id="refHTML">&nbsp;</div>
You could sub cornstarch for the sugar.&nbsp; Results may vary.<br />
Hmm, I might just try that then.....with the Stevia, one only needs such a tiny little scoop of it to = a tablespoon of sweetness.&nbsp;&nbsp; <div id="refHTML">&nbsp;</div>
This is great. Plus i love your retro video, so cute!<br />
do large marshmellows work?<br />
they should, but it's better to use mini marshmallows because they are easier to melt <br />
Thou art my hero. Love the video. Gonna try this out in the next two weeks. How long can I keep it in the fridge for? I have a few birthday cakes to make, because I know and love tooo many Pisces.<br />
<p>The first time I made MMF was a horrible experience because I used my hands (I didn't have a good mixer at the time) to knead and eventually ended up with &quot;super glued&quot; hands!&nbsp; Haha! Anyways, this recipe is pretty much the same one I follow, but if I could make a few suggestions?<br /> <br /> 1.&nbsp; Before melting, I like to add about 3/4 C. white chocolate chips to the MM (for white MMF).<br /> <br /> 2.&nbsp;&nbsp;Just before&nbsp;the MM is completely melted, I usually&nbsp;stir in&nbsp;the food coloring so I won't have to worry about kneading it in later, but ONLY if I'm making a base color fondant.&nbsp; If only a small amount of a certain color is needed, then I would just knead it in afterwards, like this recipe suggests.</p>
I made a chocolate version of this. I substituted 1 cup cocoa powder for the equivalent amount of powdered sugar. Then I mixed the cocoa powder and powdered sugar completely before adding it to the hot marshmallow mixture. The end result was a nice chocolate brown and the consistency was still good.
Could i use the marshmallows creme? Like jet puffed? or does it have to be bagged ones? Just still heat it a bit and then use your sugar?
i have tried to make the other fondants and well it didnt work to well. but this one works great and it is very tasty. thank you so much for putting this one on here.
so cool but here in France we can only find normal marshmallows(in my town tthe minis are like 5$ the 200grams -_- ) ...do I have to change the recipe or will it work anyway? thank you for the recipe
I bet you could cut up regular marchmallows into mini size chunks. Yum Yum. Fondant.
Can you freeze fondant? This is ten times easier than the other recipes I've seen...
Can you flavor fondant? Like add chocolate or extracts?
If you want the fondant to remain bright white, use the clear extracts: i.e. butter and vanilla. I have made the marshamallow fondant with these added in and the color stays bright and the flavor is enhanced nicely.
What do you put on your hands to keep the marshmallow from sticking? I used crisco, do you have another way?
I was so happy with the results of this because it's SO much cheaper than the stuff I bought for my last fondant-covered cake and it did the same job. I don't really eat it so I can't speak to that but the end product was more than satisfactory. Thanks for posting it!
I've had othr fondants, but they taste... well.. not good, and involve glucose and glycerin. This looks sooooo much better!

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