Marshmallow fondant is super easy to make, and it tastes great, too!
Perfect for cupcake decoration.
- 7 oz. (200 g) marshmallows
- 2 tablespoons water
- 1 teaspoon clear vanilla extract
- 2–3 tablespoons Crisco
- approx. 4 cups (500 g) powdered sugar
- few drops food coloring (optional)
Put the marshmallows, water and vanilla extract into a large bowl. Place in the microwave oven for about 60 seconds, until the marshmallows are puffy and expanded.
Grease a rubber spatula and stir well. Return the bowl to the microwave oven for another 30 seconds and stir again until the mixture is quite smooth and free of lumps.
Add the Crisco and stir until well blended.
Add the powdered sugar, a little at a time. Stir well between each addition.
If you want the fondant to have a lovely pastel shade, add a drop or two of food coloring.
Tip out onto your work surface and knead a little bit to make sure everything is well blended.
The fondant is now ready to use.
Form the fondant into a ball, wrap it in plastic wrap and refrigerate overnight.
The marshmallow fondant will keep well for weeks, but must be stored in the fridge.
Let the fondant come to room temperature before using.
I made these cute buttons with the help from a button mold.
Have a nice day everyone.
Hugs from me to you.