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Knead: Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more powdered sugar as needed and re-grease your hands and the counter-top as needed until the dough is smooth and soft.

To Store: Coat homemade marshmallow fondant with a thin layer of shortening then wrap it tightly with plastic wrap. Place in a resealable bag with all the air squeezed out. It will keep well in the refrigerator for up to 2 months.

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Fondant is basically the edible playdough your eight-year-old self always wanted. If regular fondant is edible playdough then marshmallow fondant is edible clay. It's much more versatile, easier to use and much tastier (I don't recommend you eat clay though).

It is possible to make marshmallow fondant without adding the pre-made fondant BUT it won't be as stretchy. It just won't. I know lot's of people who make marshmallow fondant without pre-made but it just doesn't perform as well and you're here to learn about the BEST homemade fondant out there right?

Marshmallow fondant doesn't have that many ingredients. Marshmallows provide the main structure. Marshmallows contain mostly sugar and gelatin. A little bit of vegetable shortening helps the fondant from drying out. The best part is that LMF works best when you use really cheap marshmallows which brings the price per batch down even further.

Fondant is one of those things that my clients used to tell me they HATED right before a wedding cake tasting. I would smile and nod and say "ok" but I knew that once they tasted my homemade marshmallow fondant recipe (dubbed LMF by fans) I would have them hooked. Nothing was more satisfying than handing them that little cutout of fondant and seeing the look on their face go from "I'm definitely not going to like this" to pure shock, then a little more chewing, a big smile, then finally "OMG this is really good!"

One of the coolest things that ever came from my LMF recipe has probably been DKF (Danettes Kosher Fondant). My friend Danette can't eat gelatin so she devised a fondant recipe that is just as easy to make as LMF but uses marshmallow fluff instead of cheap marshmallows. It works just as well and is kosher!

Next thing is the marshmallows. I buy mine from Winco but if you don't have a Winco, just look for the cheap store brand marshmallows. Jet-puff tends to be too tough for me and dry. You'll need a 1 lb bag. At my Winco one bag costs .87!

Those are the main ingredients of making marshmallow fondant that tastes amazing and doesn't tear or get dried out. If you have a question go ahead and leave it in the comments for me and don't forget to watch the video in the recipe to see how I make my marshmallow fondant recipe.

Wrap the marshmallow fondant well in cling wrap for storage. In a sealed container, it can be stored in a cool room or the refrigerator for up to two months. Knead it until supple before use. Do not refrigerate a cake that's covered in fondant or fondant decorations because the condensation can ruin the smooth texture. Whether on a cake or not, fondant of any kind does not freeze well at all.

In the microwave safe bowl, combine the marshmallows and water. Microwave the mixture in 30 second intervals, stirring in between, until the mixture is melted and somewhat soupy. When the mixture is melted, remove from the microwave and stir in the lemon juice, corn syrup, extracts, and salt.

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Now, for quantities. It is roughly a ratio of 1 cup marshmallows : 2 cups icing sugar. IMPORTANT: When measuring, be sure to squish down the marshmallows, otherwise you will be under measuring.

I use the jumbo pack of Pascals marshmallows. A mix of pink and white, cause I can't find pure white anywhere. Pre-coloured/flavoured marshmallows are great if you happen to want that colour of fondant. Otherwise, they're just a pain. I separate the colours and leave the pink ones for other desserts or dunking in hot chocolates.

Conveniently, the amount of marshmallows in this packet equates to exactly 2 cups. Even more convenient is that it needs almost exactly 1 packet of CSR pure icing sugar (500g net), which is about 4 cups. So all you need (this will differ in other countries) is one pack of marshmallows and one pack of icing sugar to make one batch of fondant. Easy to remember, huh? You can half/double this quantity as per your requirements.

Put the 2 cups of marshmallows in a microwave safe bowl with 1 tablespoon of tepid water. Zap it at 30 second intervals, stirring in between, until mixture becomes soupy (see above picture). And I mean soupy. Not just melted, it has to be literally runny.

Now sift in your icing sugar a cup at a time and combine with your wooden spoon. Do not use your hands. You will burn the living crap out of them. I have lost count of the amount of times I have read complaints about burns from making marshmallow fondant. Just don't do it.

Wow, did not realize fondant was basically PS and marshmallow. That being the case, why is it necessary to store it in the refrigerator? Do/Have not really used it, as I always thought it was yucky, but this is changing my mine, i am thinking you could add a flavor to this in lieu of some water. Would that be correct? Thank you.

I figured, though, that the marshmallow fluff fondant might be an interesting thing to share :) This is the fondant I used to make the icons and buttons on the iPhone cake. If you attempt to make marshmallow fondant, all you need are 2 ingredients!

Thanks! I was going to melt the marshmallows and do the whole shortening thing! This seems much easier! One question, did you still need to coat your hands with crisco for kneading the fondant? And how do i keep it from sticking to my rolling pin? Mine is wooden.

I have made MMF several times and always have at least 6-8 tubs of Marshmallow fluff for my buttercream.

I will deffo have to try this as its cheaper than marshmallows at the moment at 1 a tub at our local farmfoods which is a frozen food store here in the UK.

Marshmallows are usually over 1 a time and would need 2-3 to make MMF so, tub of fluff it is then.

Thank you for tutorial, will be trying this today.

This was a messy process as I do not have a stand-up mixer and had to utilize my hand mixer as well as my hands but the end result is pretty damn good. 2 jars of marshmallow fluff and approximately 2.5lbs (1kg bag plus about a cup or so) of icing/powdered sugar. I was wondering how you colour it after the fact? Just knead it in until happy enough with it?

In a large microwave safe bowl, add the marshmallows and water. Microwave for approximately 60-90 seconds, stopping every 20-seconds to stir. Once marshmallows have completely melted, remove the bowl from the microwave and immediately stir in the vanilla extract and vanilla almond bark. Once the almond bark has completely melted, stir in the powdered sugar slowly.

In a large microwavable bowl, melt marshmallows and 2 tablespoons of water in a microwave. To microwave, place 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 1/2 minutes total.

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 your hands. When I am done, my hands are baby soft.

If marshmallow fondant icing has been stored in the refrigerator: You will need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). The marshmallow fondant will be pretty stiff when you try to knead it again, but it can be micro waved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The marshmallow fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.

Many professional decorators feel that a marshmallow fondant icing covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally do not want to go beyond 3 days. I like the cake to have a fresh taste.

I know, I always take it for granted that everybody has a microwave. Sorry!

However, if you do not have a microwave you can still melt the marshmallows using a double boiler method, just like you melt chocolate. But, do not put the marshmallows on direct heat as it may break down the elasticity in the gelatin (I think). So, to make your own double boiler:

A spring-themed recipe for gluten-free cupcakes with tips for making homemade marshmallow fondant perfect for Easter or a spring gathering. This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all my own.

She's always been really crafty, like the time when she made me a cool cupcake out of play dough and a straw. We took a cupcake decorating class at a local craft store a few years ago and they taught us how to work with fondant and make different embellishments. Flowers are her favorite. She asked if we could bake some gluten-free cupcakes for spring that her dad could eat, too (he's gluten-free for health reasons) and decorate them with flowers for spring. Lauren has been wanting to experiment with marshmallow fondant. Of course, I said "yes!!" I knew it would be a great opportunity to "mix up a moment" with Pillsbury Gluten-Free Baking products and hang out with my favorite girl. 17dc91bb1f