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Home » Desserts

Published: Mar 10, 2011 · Updated: Aug 2, 2021 by Carole Jones · 3 Comments

Marshmallow Fondant

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Here is my first wedding cake. I had so much fun making it, but I was extremely nervous. I had nightmares about it. Honest.
Marshmallow Fondant
Of course, having done my first, I learned a lot and will turn out an even better one next time around. It was so fun working with the fondant and I felt like a kid playing with Play-Dough.

Marshmallow FondantI was a bit concerned when the fondant first looked like the blob pictured above, but after some kneading and additional powdered sugar, it turned into a beautiful smooth dough.
Marshmallow FondantI don’t like to eat fondant. I peel it off and enjoy the buttercream underneath. I did prefer the flavor of this fondant though to other conventional fondant recipes I have tried. Not to mention, it was so easy to throw together. Now rolling it out to cover a cake as big as this one was quite an upper body work-out.

 
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Marshmallow Fondant

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Ingredients

Scale
  • 1 lb bag of miniature marshmallows
  • 4 Tb water
  • 1 tsp vanilla (clear vanilla if you want white fondant)
  • 2 lbs powdered sugar
  • 1/4 C soft butter

Instructions

  1. In a large microwave safe bowl, heat marshmallows for about 1 1/2 minutes on high until they are just beginning to melt. Mix them together. Add the water and vanilla. Mix again.
  2. Add about half of the powdered sugar and mix well. Don’t worry about clumps of sugar, they will knead out later. Continue to add sugar until you can no longer mix it with a wooden spoon.
  3. Generously grease your counter with butter and butter your hands. Dump out the mixture onto the counter. Knead in the remaining powdered sugar until you have a soft and smooth dough. You can use it immediately, but it is helpful wrap in plastic wrap and refrigerate it until it firms up a bit. Let it come to room temperature before using.
  • Author: Carole

Nutrition

  • Calories: 3675
  • Sugar: 675g
  • Sodium: 369mg
  • Fat: 46g
  • Saturated Fat: 29g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 817g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 122mg

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Categories: Desserts Tags: Cake, Frosting, Gluten Free

Filed Under: Desserts
3 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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Comments

  1. cookingsherri says

    March 28, 2011 at 2:05 pm

    Ooh! So pretty! I am so proud of you!

    Reply
  2. ButterYum says

    June 27, 2011 at 4:52 pm

    Bravo for your fist wedding cake. The bow topper turned out really nicely.

    Reply

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