49 Reviews of Marshmallow Fondant

From: dukeswalker

On Feb 19, 2009

I use this all the time to decorate cookies. But I have a much easier - less messy way: 1) Melt marshmallow & water in microwave 2) Place 1/2 sugar in mixing bowl and make well in center 3) Pour marshmallows in center of well & mix with dough hook 4)continue kneading & add rest of sugar...then continue with the rest of the recipe.

From: Chef #269430

On Oct 14, 2007

I tried his recipe and is excellent ,you obtain a very nice and tasty fondant;and is also very easy and fun to do. I do not use crisco,i only use the sugar to keep my hand and counter free of the sticky dough and it works perfect, and the fondant looks like porcelain and you can paint with brushes on it and it not going to run

From: Varga Girl

On May 7, 2009

lI ove this fondant, givs you a nice smooth product. Something that I do differently is use my mixer with hook attachment. After melting the marshmallows and water, I pour it in my mixer with about 1/4 Crisco and start mixing, if I'm going to color it i add the gel coloring now. After thats mixed i start adding the sugar. About 4 cups first, then another 2 then take out and knead the rest. A lot easier and don't end up with pink hands from food coloring.

From: Messy44

On Sep 23, 2009

This was my first try at fondant and I am happy to report that I was successful using this recipe. I believe mine might have been slightly too thick, but it tasted good and looked pretty nice. Next time I will add a bit more water. Also, it is really important to frost the cake very lightly with a bit of regular frosting before topping with fondant so that the fondant sticks to the cake. Mine had some little flaws - bubble and grainy-ness, but overall I did okay for the first time. Will definitely make again. Thanks.

From: Chef #986714

On Aug 28, 2009

This is the recipe I always use, but I add 1 tsp clear vanilla and 1 tsp butter flavoring to my marshmallows and water when I melt them. I also started by using the dough hook of my kitchenaid, but found it works just as well with less dishes to wash if you just stir in what you can of the powdered sugar and knead in the rest. Also, make sure you grease your bowl well with crisco before you add the marshmallows and liquids to melt. When you are working in the colorings after you let it rest, grease your hands well with crisco again.

From: One Pampered Chef

On Jul 4, 2008

I've never made fondant before and I was a little scared because a lot of other recipes looked way more complicated. This one is AWESOME!!!! I also like the porcelain look of fondant so instead of shortening I just melted the marshmallows per the directions (only took about 1 1/2 minutes for me because I stirred thoroughly between micro sessions), added a box of powdered sugar and gave a quick turn with a rubber spatula in the bowl to start incorporating it before I turned it onto my powdered silpat baking mat. I doused my hands with powdered sugar but it was still incredibly sticky (take off your rings). I stuck with it and continued adding powdered sugar as I kneaded. Eventually it all came together wonderfully, but be patient because it does take a good amount of time. I ended up using about 1 3/4 boxes of powdered sugar and rolled it out right after I made it because my party is this afternoon. It rolled out perfectly without any tears (because I powdered the counter and the rolling pin). Before you set it on the cake make sure to put a thin layer of frosting (I just bought one from the store) so the fondant sticks everywhere you want it to. I made a star shaped cake so it was extra important that it stuck in the corners. I took the extra fondant and broke it into smaller pieces and added food coloring for the decorations. This recipe definitely showed me that even I can make fondant that looks and tastes great.

From: Chef #352096

On Jan 9, 2008

I found this recipe on WhatsCookingAmerica by a lady named Peggy Weaver. http://whatscookingamerica.net/PegW/Fondant.htm Not sure if you found it here, but just in case heres the link if you want to give her credit.

From: GoodnPlentiful

On Nov 21, 2008

I cannot stress enough how much of a PLEASURE this is to work with! At first I was skeptical when all I got was a big mess after adding the powdered sugar but, after kneading for a very short time, this came together amazingly well. The texture is silky, it is easy to color/roll and the taste is wonderful. I've already used this twice now and I am still floored at its ease of use. If there was a Nobel Prize for baking, this would be a shoe-in. NOTE: I have found that chilled fondant is at the perfect consistancy when "nuked" for 20 seconds in the microwave. And creme or gel food color works best.

From: sugarpants

On Jan 11, 2009

First found this recipe on Peggy's page. Made a piano cake, and it came out perfect! Found I had to keep warming up the fondant to knead in all the color. And since cornstarch would've messed up the black, I just rolled it out on a big piece of plastic wrap, and turned it onto the cake. Looked incredible and got rave reviews form guests!! Keeper!!

From: Chef #517198

On Jun 16, 2009

Make sure you use name brand ingredients.