Marshmallow Fondant

Marshmallow fondant is the simplest homemade fondant there is: marshmallows are melted with butter and worked into powdered sugar - within half an hour the mass is ready to use. It works for covering cakes, cutting out cupcake decorations, and simple modeling shapes. I recommend making it - it turns out pliable and easy to work with.

Marshmallow Fondant

Pliable marshmallow fondant made with powdered sugar - for covering cakes, cutting out decorations and simple modeling shapes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 700 g

Course: Marshmallow (zefir)

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 200 g marshmallows
• 500 g powdered sugar
• 1 tbsp butter
• 0.25 tsp lemon juice
• food coloring dry powder or gel

Method

 

1. Put the marshmallows, butter, dry food coloring and a couple of drops of lemon juice in a bowl. Set it over simmering water and cover, so the marshmallows swell from the steam. You can also melt them in the microwave.
   
2. Remove the bowl from the heat and gently stir with a spatula until you get an evenly colored marshmallow mass.
   
3. Gradually add the powdered sugar and knead the fondant by hand until smooth.
   
4. Use the fondant as needed. Happy decorating!
   

Notes

The fondant keeps in the fridge for about two weeks - store it wrapped in plastic or in a sealed container, otherwise it will dry out.

Tips

• Melting: instead of a water bath you can use the microwave - it's faster.
• Coloring: both powder and gel colors work - add them to the marshmallows before melting so the color spreads more evenly.
• Storage: the fondant keeps in the fridge for about two weeks, but must be wrapped in plastic or in a sealed container, otherwise it will dry out.