Jell-O Marshmallow Fondant

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Introduction: Jell-O Marshmallow Fondant

About: I am powered by sugar and rainbows! For realz!

Marshmallow fondant is already awesome, but if you add jello to it you can make it even more delicious while coloring it at the same time! Jello seems to mix in really well with the powdered sugar and gives good results for taste and look.

Step 1: Supplies

Ingredients:

  • 8 oz Marshmallows
  • 1 lb Powdered Sugar*
  • 3 oz Box of Jello Mix flavor of choice
  • 2 tbs Water (I never measure this but it is about this much)

Helpful Supplies:

  • Silpat Mat (This is the best thing to have when working with marshmallow fondant! So easy to clean it off!)
  • Mixing Bowls
  • Microwave

I made only 2oz at a time and then multiplied it for a whole bag of marshmallows, but if you are wondering, here is what I did for each of the colors shown:

  • 2 oz Marshmallows
  • 1/4 lb Powdered Sugar
  • 4 tsp. Jello Mix
  • Little bit of water

*I actually don't measure powdered sugar. I figure it is always going to take what it takes.

Step 2: Initial Mixing

We are going to start off like normal, but instead of just mixing marshmallows and water, we are going to add in our jello mix.  If the jello has bigger grains, you might want to run it through a food processor.  You want this as fine as powdered sugar so it mixes in well.  Otherwise, it might come out too grainy.

I melt the mix for 50 seconds on half power, take out and stir, melt for 45 seconds on half power, and mix one more time.  If it still isn't melted, throw it in a little longer, but keep an eye on it.  It'll puff up!

Step 3: Bring on the Sugar!

Mix in your sugar!  Like I said, I don't measure.  I sift in a handful at a time.  Mix it in the bowl first until it starts to form a ball.  If you leave it along for half a minute and it melts down into the bottom of the bowl, it's not ready.  Once it is mostly solid, pour it out onto your surface (a silpat mat is perfect for this) that has powdered sugar on it.  Carefully knead it while incorporating as much powdered sugar as you need.

I keep going until I can pass it between my hands about 20 times without it sticking to me.  Wrap it up and put it away until you are ready to use it.

Step 4: Use and Enjoy

My Cherry came out kind of tough, but I'm not sure if that means I put in too much powdered sugar or if the Cherry just doesn't work well.  The taste is pretty good, not too strong.  I don't think it would hurt to add in a bit more if you want the flavor more prevalent.

I thought they all tasted great, but Berry Blue was my favorite!

5 People Made This Project!

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126 Discussions

So how could I store this if I wanted to make it the night before?

1 reply

I would always either wrap it up good or put it in an airtight container. Then just keep that somewhere dry. I wouldn't recommend putting it in the fridge.

Also, this is just a personal preference, but if you are going to use it the next day, I would recommend not adding all the powdered sugar. Like, leave it a bit sticky as you will be using more powdered sugar when working with it the next day and I think it just helps it avoid getting too dry.

So good! I love what you do! Thank you for everything!

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Srb80

1 year ago

How do you make black or silver fondant? I hate adding food coloring

3 replies

I'm not sure how to dye it without using food coloring. You could try squid ink for black, but I don't think there is a natural way to get silver, unfortunately.

I looked it up, they said to mix 3 equal parts of grape jello (3-3oz packages) to 1 part orange jello (1-3oz package) to make black....so I will try that...thank you for responding :-)

Interesting. Thanks for sharing that. I didn't know you could mix any of the jellos to make black, but the color mix make sense :)

did you find out how to store? does it go in the fridge

I keep it in my tummy... LOL never makes it past consumption...

You store it by either putting it in an airtight container or a zip lock bag and in a dry location. It should keep for a while since there isn't anything that goes bad in it, but the sooner you use it, the better quality it will be. I'd guess at least a week.

I think you could think of it as an edible playdough. I think there are a variety of recipes out there :)

:) It does seem overwhelming, but it is supposed to be flattened and put on a cake rather than just being eaten as is, which makes it a bit less so. (Though I've just eaten it because I can't help myself)

I know a few friends that would toss the cake and only eat the icing, the cake is the excuse. It the icing is chocalote bars cream and butter with extra sugar, they will easily spoon it in w/o the bothersome cake!

On my not so distant last birthday my kid took a very chocolatey Trader Joes loaf , split it put in TJ's pudding (very close to my recipe :) then topped it with powder sugar. I liked that and oly suggested , next time slice it as normal and plop some pudding on top at service, like a la mode!

As kids my mom would not make icing, partially as my dad and others would scrape and toss the stuff, partially because it was a waste of very expensive sugar and butter.


But here we need to do more so I suggest.

take a nice vanilla pound cake, slice pieces, but make one thick one thin. Butter the bottom with thicker pudding and maybe a schmear of SEEDLESS raspberry jam, (I hate seeds in jam, put that on first, then pudding), put on the thin slice as topper and use a fondant with cherry or raspberry jello, now you have filled snack cakes.

Another Tasty choice would be nutella and raspberry. If you are a hime baker, not assembler make a cherry or peach or strawberry cake then add appropriate centers, of jam, chocolate, nuts.

Heck how about a snack sized Black Forest cake. To heck with freaking , Cringeees, Twinkies, I mean Twinkie's Bring on the "bricks"

C'mon, ya know you wanna make them!!!!!

my teeth still hurt. I put real sugar in my coffee :-)

What can add to make it softer..? It keeps cracking and the textures rips off easily when stretching. It seems so easy what could I possibly done wrong? Lol