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Simple Fondant Recipe with a Short Video by www.thebearfootbaker.com
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Fondant Recipe for Cookies, Cupcakes, and Cakes

This easy-to-make Rolled Marshmallow Fondant Recipe will allow you to create or sculpt anything you can imagine. Use it for cakes, cupcakes, and cookies.

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 two 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. It should take approximately two minutes.
  • Remove from microwave.
  • Add a little grease on a cutting mat or on the top of your counter. Mix the ingredients 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 before you start to knead. It will be hot so be careful!
  • Continue kneading and adding all the remainder of the powdered sugar.
  • If your fondant is dry or cracks you can add a little 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 the 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.