MM (Marshmallow) Fondant Recipe
16 ounces white mini-marshmallows
(use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane
Powdered Sugar for the best results)
½ cup Crisco shortening (you will be
it so place in a very easily accessed bowl)
NOTE: Please be careful, this first
stage can get hot.
Melt marshmallows and 2 tablespoons
of water in a microwave
or double boiler: Put the bowl in the
microwave for 30 seconds,
open microwave and stir, back in
microwave for 30 seconds more,
open microwave and stir again, and
continue doing this until melted.
It usually takes about 2 ½ minutes total.
Place 3/4 of the powdered
sugar on the top of the melted marshmallow
Now grease your hands GENEROUSLY
- palms, backs and in
between fingers, then heavily grease
the counter you will be using
and dump the bowl of marshmallow/sugar
mixture in the middle.
(By the way, this recipe is also good for
When I'm done, they are baby soft.)
Start kneading like you would bread
dough. You will immediately
see why you have greased your hands.
If you have children in the
room they will either laugh at you or
look at you with a questioning
expression. You might even hear a
muttered, "What are you doing?"
Keep kneading, this stuff is sticky at
this stage! Add the rest
of the powdered sugar and knead some
more. Re-grease your
hands and counter when the fondant is
sticking. If the mix is
tearing easily, it is to dry, so add water
(about ½ tablespoon at a
time then knead it in). It usually takes
me about 8 minutes to get
a firm smooth elastic ball so that it will
stretch without tearing
when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight
(but you can use it right away if there are
no tiny bits of
dry powdered sugar). If you do see them,
you will need
to knead and maybe add a few more drops
Prepare the fondant for storing by coating
it with a good
layer of Crisco shortening, wrap in a plastic-
product and then put it in a re-sealable or
Squeeze out as much air as possible.
MM Fondant will hold very well in the
refrigerator for weeks.
If I know that I have a cake to decorate,
I usually make
2 batches on a free night during the week
so it is ready
when I need it. Take advantage of the fact
that this fondant
can be prepared well in advance.
I found this on the internet; It works great!
Warning it's hard to stay out of LOL!