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!
I 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.
There 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 for Cookies, Cupcake and Cakes
Ingredients
- 1 pound bag of marshmallows 16 ounces
- 1/8 cup Crisco Shortening you don’t need much
- 3 Tbls water
- 2 pounds Powdered Sugar
Instructions
- In a microwave safe bowl, melt the marshmallows with 2 tablespoons of water for 35 seconds.
- Remove from microwave and mix.
- Microwave for an additional 35 seconds.
- Remove and stir.
- Continue this until the marshmallows are melted approximately two minutes.
- Remove from microwave.
- Grease a cutting mat or the counter so you can mix and knead the fondant.
- 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 plastic wrap and place it into a Ziploc bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
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.
Half Batch of Fondant
Small Batch of Fondant
Bear hugs,
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!
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!
I’ve been making this for years, I’ve never used store bought fondant. Tylose is really wonderful isn’t it!
Great post Lisa.
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.
Lisa, Thanks for sharing this recipe. I tried once and it was a disaster! Maybe I’ll be brave and try it again!
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!
wow, fondant! YOU GO GIRL! toughest thing on the planet. well done!
I signed up for My Cake School too, and love it!
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.
I just watched your fondant video, then read about adding tylose powder. How much do you add and how do you add it? (A sprinkle here and there or into the marshmallow?) I have an entire jar of it, but have never used it. Thanks in advance for your help and for your reply. Have an awesome day 🙂
Hi Karyn,
I wish I had an exact amount to tell you to add but I don’t. I usually break off the piece I am going to work with and add a sprinkle of the Tylose Powder. You can feel the consistency change when you add it. It doesn’t take a lot so just use a little at a time. It will help the fondant dry and set up faster.
Hope this helps,
Lisa
Just completed your directions for marshmallow fondant . One small problem , with only 1/ 1/2 cups of sugar left , it was so stiff I couldn’t incorporate the rest so I gave up . Will attempt to use it tomorrow . ??? Thanks
Hi Diane,
Sorry you had trouble with the recipe. If it is stiff, you can add a little more water to the marshmallows before you melt them. Let me know how it turns out tomorrow.
what size of cake can i cover up with the full bacht of fondant???
The largest I have covered with this recipe is a 9’x13′ sheet cake. It covered very well and I trimed off a few inches from each side. The cake was about 3 1/2″ tall