How to Make Marshmallow Fondant
This tutorial is about Marshmallow Fondant or MMF A lot of people ask me if I use it and the answer is
yes but not on an everyday basis. At one point of my life I was doing so many wedding cakes in one week, it was a bit difficult to do so many batches of fondant. So the next best thing was to buy it because it's a fast option. But this still is a great recipe. I also have a
White Chocolate Fondant Recipe if you want to
try a real fondant recipe. You can also combine both recipes if you want.
MMF is not the same as Fondant, it's actually a simplified version of Fondant that is a bit easier to do and the ingredients are easily found. Great for beginners that want to start playing with fondant. MMF is pretty easy to do, but from time to time you might get a batch that might cause more problems. To avoid that make sure you buy good quality marshmallows and powdered sugar.
I added another video on How to Fix MMF when is not working properly.
Sometimes I mix MMF with fondant and it works like a charm with any fondant you use. So if you want to extend some fondant you bought, this is a great way to do it.
- 15 oz. mini marshmallows
- 2 Tblsp water
- 1/2 tsp salt
- 2 tsp lemon juice (fresh or bottled)
- 2 tsp light corn syrup (helps w/ pliability)
- 2 tsp Glycerine (Wilton Company has it available)
- 1 tsp vanilla
- 1/2 to 1 1/2 Extract of preference. Add to taste. Lemon, Banana, Coconut and Almonds are a few examples.
- 2 lbs (approx 7 C) confectioner's sugar, sifted
- 1/2 C Crisco or vegetable shortening
Grease microwave proof bowl with vegetable shortening. Also grease wooden or
heat proof spoon.
Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts.
Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately
5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture
seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of vegetable shortening on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours. If dough looses elasticity after storage, you can restore it by adding a bit of glycerin to it. Keep in mind to use edible glycerin. Wilton sells one. Always knead your fondant well.