Homemade Marshmallow Fondant

Votes: 62

How to Make Homemade Marshmallow Gumpaste

Time: 10 min.
Complexity: easily
Quantity: 700 gr.

«Marshmallow fondant "My secret weapon for cake decorating!" says Elizabeth Labau.

Did you know you can easily make marshmallow fondant at home? Not only is it quick and easy, but homemade marshmallow fondant is even tastier than most store-bought marshmallows! The secret ingredient is... mini marshmallows, which give the fudge a wonderful sweet and slightly vanilla flavor.

Marshmallow fondant can be used like any other fondant: cover with it cakes, sculpt figurines and cook candiesPlease note that this fondant becomes sticky in humid conditions and will not adhere as well as regular fondant if placed on icing and kept in the refrigerator for several days.

The recipe is designed for 700 grams of mastic, but the amount of ingredients can easily be reduced or doubled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

225 gr. miniature marshmallows
450 g powdered sugar, plus extra for sprinkling
2 tablespoons of water
Food coloring or flavoring, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: marshmallow, powdered sugar

Cooking the dish according to the recipe:

Dust your countertop or a large cutting board with powdered sugar. Place the marshmallows and water in a large microwave-safe bowl. Microwave on high power for 1 minute, until the marshmallows are puffed and double in size.
Stir with a rubber spatula until smooth and melted. If any marshmallow pieces remain, microwave again for 30-45 seconds—the mixture should be smooth and lump-free.

If you want to color the fondant or add a desired flavor, you can add a few drops of food coloring or flavoring at this stage and mix thoroughly. If you need to make portions of different flavors or colors from the same fondant, don't add anything now—instructions will follow in step six.

Add the powdered sugar and begin stirring with a spatula. Continue until the sugar is incorporated into the mixture and it becomes impossible to stir further.
Place the mixture onto the prepared work surface. It will be sticky and lumpy, and some sugar will be visible that hasn't yet been incorporated into the mixture—this is normal. Dust your hands with powdered sugar and begin kneading the fondant like dough, using your hands to incorporate the sugar into the marshmallows.
Continue kneading until the fondant is smooth and no longer sticks to your hands. Add more sugar if necessary, but stop once you've achieved a smooth mixture—excess sugar will make the fondant hard and unyielding. Once you have a smooth ball, the fondant is ready to use. You can now roll it out, shape it, or wrap it in plastic wrap for later use. Store the tightly wrapped fondant in a cool room or in the refrigerator, and soften it by kneading it with your hands before using.
If you want to color or flavor the mastic, shape it into a disk. You may need to wear gloves at this stage to avoid getting dye on your hands. Add the desired amount of dye or flavoring to the center of the disk and fold the disk inward so that the dye or flavoring is in the center of the ball.
Begin kneading the fondant as before. As you knead, you'll see the dye begin to ooze out from the center. Continue kneading until the dye disappears and the color is uniform. Now you can use or store the fondant as described above.