Microwave marshmallow fondant

    (1222)
    8 hours 31 min

    This is a very easy way (even if it is a little sticky at times) to make a delicious fondant. It's great on cakes, biscuits and cookies, or just for your little ones to play with! Leftovers will keep for a few weeks if stored in an airtight container.


    36 people made this

    Ingredients
    Serves: 10 

    • 55g butter
    • 450g mini marshmallows
    • 60ml water
    • 1 teaspoon vanilla extract
    • 900g icing sugar, divided

    Method
    Prep:30min  ›  Cook:1min  ›  Extra time:8hr chilling  ›  Ready in:8hr31min 

    1. Place the butter in a shallow bowl, and set aside.
    2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the icing sugar, about 125g at a time, until you have a sticky dough. Reserve 125g of icing sugar for kneading. The dough will be very stiff.
    3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a clean surface dusted with icing sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
    4. Form the fondant into a ball, wrap it tightly in cling film and store in the fridge overnight.
    5. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with icing sugar.

    Tip

    You can add food colouring to create coloured fondant. Always remember to wear gloves to keep the colour off of your skin.

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    Reviews & ratings
    Average global rating:
    (1222)

    Reviews in English (998)

    Lauren
    by
    4

    This must have been the recipe (or something similar) to what Nadiya used in the GBBO. Brilliant idea - I couldn't believe how easy it was! Thank you for the recipe Kiele!  -  13 Oct 2015

    by
    2985

    I made this with MARSHMALLOW FLUFF!!!! I definitely recommend to do it this way! Based on the previous reviews of saying to wait till the melted marshmallows cooled, I skipped the melting the marshmallows and water step and I placed a whole container of marshmallow fluff into the refrigerator over night. The next morning, I sprayed my kitchen aid very well with PAM, dumped the whole container of Marshmallow fluff into the KA and food coloring and confectioner/powdered sugar as needed. This really was not that difficult or messy at all. When the fondant was at a good consistency, I placed it into plastic wrap and into the freezer for about a 1/2 hour. I then rolled it out and it rolled really nicely. I used this fondant to cover a barbie doll cake than I made for my daughter's birthday! I spread a very thin layer of regular frosting onto the cakes surface to make sure the fondant would stick to the cake. It came out great!  -  13 Jun 2009  (Review from Allrecipes US | Canada)

    by
    1226

    I've used a very similar version of this recipe for years. It is WORLDS better than any prepackaged fondant you can buy, in ease of use, in taste, and especially economically. I've never added the extra vanilla, though I've occasionally added different flavoring oils. I've also never used the butter in this recipe, with no problems. A tip: If you need colored fondant, add the color to the hot marshmallow mixture before you start adding sugar. Otherwise you'll have to knead in the color later, which will result in technicolor hands and a potentially off texture. **Edit: Yesterday I used this recipe to make chocolate fondant. I added Americolor chocolate brown color to the melted marshmallows, and I also kneaded in about 1/2 cup sifted cocoa with the confectioner's sugar. After coating with shortening, wrapping in plastic and allowing to sit overnight, it was a bit dry, but water didn't help; I had to knead in some extra shortening to get it to a good texture (which didn't take long). Instead of dusting the countertop with confectioner's sugar when rolling it out, I just greased it with a little bit of shortening - it prevented sticking and gave the fondant a nice shine.  -  23 May 2009  (Review from Allrecipes US | Canada)

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