Fondant Recipe for Cookies, Cupcake and Cakes

I know what you are thinking! You are thinking, “I decorate with Royal Icing so I don’t need a Fondant Recipe!” Well, hang on a second before you make up your mind!

Marshmallow Fondant Recipe thebearfootbaker.comI have been kicking around the Fondant idea for some time. I even took a class with my good friend Johnna  aka The Polka-dot Zebra recently. Then, I decided I am going to do it so before I left for Cookie Con I made this tutorial. Then, I saw Glory from Glorious Treats do a fondant demo at Cookie Con. She was awesome and did things that made my head spin! Twist my arm no more Mr. Fondant. I will use you on my cookies! I may never completely cover my cookie with fondant but, I have a few ideas for cookies and cupcakes that I want to share this holiday season. But, before I could share my ideas, I need to share the fondant recipe so here you go.

Marshmallow Fondant Recipe thebearfootbaker.comThere are hundreds of fondant recipes out there that are all almost the same. I adapted mine a little from Peggy Weaver’s Fondant Recipe.

Fondant Recipe:

Fondant Recipe

Fondant Recipe

Ingredients

1 pound bag of marshmallows
1/8 cup Crisco Shortening (you don’t need much)
3 Tbls water
2 pounds Powdered Sugar

Directions

In a microwave safe bowl, melt marshmallows with 2 Tbls of water for 35 seconds.Remove from microwave and mix. Place back in microwave for an additional 35 seconds.
Remove and stir. Continue this until the marshmallows are melted approx. 2 minutes.
Remove from microwave. Grease a cutting mat counter to mix and knead the fondant on.
Pour almost all of the powdered sugar onto the mat. Pour the melted marshmallow mixture into the powdered sugar. Grease your hands well and start to knead. IT IS HOT so be careful!
Continue kneading and adding all the remainder of the powdered sugar.
If your Fondant is dry or cracks, add a little more water.
You will probably need to grease your hands several times during this process.
Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
Rub disc with Crisco then, wrap it in Saran Wrap and place it into a Zip Lock bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
http://thebearfootbaker.com/2012/11/fondant-recipe/

I mix and knead my Fondant on a cutting mat like these from Wal-mart because it makes clean up easier than kneading it on my counters. Once your mat is greased, pour almost all of the powdered sugar onto the mat.
Marshmallow Fondant Recipe thebearfootbaker.comThen,add most of the powdered sugar to the melted marshmallow mixture.
Grease your hands well and start to knead. IT IS HOT so be careful!
Continue kneading and adding all the remainder of the powdered sugar.
If your Fondant is dry or cracks, add a little more water.
You will probably need to grease your hands several times during this process.
Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
Marshmallow Fondant Recipe thebearfootbaker.comYou can use the fondant right away but, I make it the night before I need it. Air will dry the fondant out so we need to wrap it up so it will not dry out. Rub disc with Crisco then, wrap it in Saran Wrap and place it into a Zip Lock bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
Marshmallow Fondant Recipe thebearfootbaker.comThere is one more thing you will need. My kids got me a membership to MyCakeSchool.com for my birthday and I love it. Melissa and her mom have taught me so much about cakes and fondant! They recommends using Tylose Powder in your fondant. It will help make your fondant stronger and it will speed up the drying time. Don’t add it to your fondant now. You only have to use a little as you go.

Now that we have a fondant recipe, and we know about Tylose Powder, we are going to create some cutes things for cookies and cupcakes.

Happy Creating,

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Comments

  1. Thanks for this, Lisa! I’ve dabbled in fondant a little with cakes and cupcakes, but I’ve been nervous to make it myself! It is so expensive though, so I’m going to have to try this for sure!

  2. I’ve tried to make MMF before and used a mixer. I had mess, a big fat fondant mess. I thought I would never make fondant again…until now. It would save me tons because I use fondant on so many of my cookies!! Thanks!

  3. I’ve been making this for years, I’ve never used store bought fondant. Tylose is really wonderful isn’t it!
    Great post Lisa.

  4. I like the taste of MMF alot more than regular Fondant. I can’t wait for you to show us some ideas to use them on cookies. BTW, it was so nice to meet you at Cookiecon.

  5. Lisa, Thanks for sharing this recipe. I tried once and it was a disaster! Maybe I’ll be brave and try it again!

  6. I want to make fondant myself, but I haven’t used the store bought stuff before. I figure I have to start there before I attempt at making it myself!

  7. wow, fondant! YOU GO GIRL! toughest thing on the planet. well done!

  8. I signed up for My Cake School too, and love it!

  9. Thanks for sharing this recipe, Lisa! I’ve been wanting to try out fondant for a while now. I’m definitely pinning this so I can refer back to it when I’m ready to take the plunge.

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