I’ve heard and seen so much about making fondant from scratch in pretty much every cake decorating video that I’ve watched recently on YouTube, but I was a little skeptical at first seeing as some of the recipes I saw called for glycerin and lots of fancy candy making skills that I’m pretty sure I hadn’t tried before. Then I found this awesome recipe that is so easy and requires so few ingredients so I decided to try it and it worked so amazingly that I’m never going to buy pre-made fondant ever again. It doesn’t take that long to make either which is yet another plus! Now onto the recipe.
You’ll need:
- 1 – 10 oz. bag of marshmallows (it doesn’t matter what size the marshmallows are; I used the regular size for this)
- 4 tbsp water
- 4 cups powdered sugar (1 Lb bag)
Start by putting the marshmallows in a large microwave safe bowl with the water
Then microwave in 30 second intervals, stirring each time until everything is melted and there’s no pieces of marshmallow visible. Then set aside to cool to room temperature.
After the marshmallow mixture has cooled to room temperature, add 3 cups of the powdered sugar (just eyeball it, that’s what I did. You can always add a little bit more later, if needed.) Using the dough hook attachment of your stand mixer, (if you don’t have one you can make this by hand, it just might take a little bit longer this way and you’ll get your arm work out in for the day!) until almost all of the sugar is mixed into the marshmallows. Next, rub a little bit a shortening on your hands so none of the marshmallow sticks to your hands. Use the remaining powdered sugar to cover your workspace so that the marshmallow mixture doesn’t stick. Knead the mixture for 7 minutes. Keep kneading until the fondant looks like this:
If still feels sticky while you’re kneading it, then add a tablespoon of powdered sugar at a time and knead that in until it doesn’t feel sticky. If it feels too dry, add a teaspoon of water and knead until all of the water is incorporated. A good way to test if your fondant is kneaded enough is to take a small piece of it and stretch it as far as it will go. If it breaks after only stretching an inch then you have more kneading to do, if it stretches easily for a good 2 inches without breaking, then you’re good to go.
Storing your fondant:
Rub the fondant with a thin layer of vegetable shortening then wrap tightly in plastic wrap. I double wrapped mine so that it wouldn’t dry out before I got the chance to use it. Then let it sit in a cool dry place overnight so that it firms up and absorbs the shortening all over it.
Stored like this, your fondant will last for weeks and still be pliable and easy to work with.
After this, I’m never buying fondant again. This is such an inexpensive and easy recipe to make. I can’t wait to use this and see what I can make with it!
Peace, love and sugar,
Brooke
Trial by Sugar 