Making your own fondant is ridiculously easy. You can make it in 10 minutes and it tastes a lot better than the store bought sugar-flavored plastic they call fondant. True it’s a little sticky to work with, but as long as you have plenty of powered sugar and a cold room it’ll be fine. This batch makes quite a lot of fondant, about 1 and a half pounds of fondant. I colored my fondant using regular food coloring and I still have plenty in my fridge. I guess this means more themed cupcakes and sweet treats are in order. Anyway, this fondant is really easy to work with and the recipe is easily doubled or halved. However I found out the hard way that it tends to get sticky and moist in warmer temperatures, so if you plan on decorating cupcakes, it’s probably best to shape the fondant before hand and then decorate the cupcakes the day of.
So let’s get started!
Ingredients:-1 bag marshmallows -2 lb powdered sugar (You won’t use all of it, but it’s good to have extra handy) -food coloring
- In a large microwave safe bowl, melt your marshmallows on high for one minute (or until the marshmallows are puffy and expanded). I do not have a microwave and it was pretty easy to replicate this using a double boiler (aka the bowl of marshmallows over a pot with a/2 an inch of simmering water).
- Stir the marshmallows occasionally with a rubber spatula until it is a smooth and sticky paste.
- Add in about 2 cups the powdered sugar and mix with the spatula until it becomes incorporated. After you mix in the intital batch of powdered, dust your hands with extra powdered sugar and knead the marshmallow-sugar mixture. Continue adding in powdered sugar by the cup until it’s nice and smooth . Keep it mind that the longer you knead it, the heat from your hands will melt the sugar and make it sticky. Also too much sugar will make the fondant stiff and difficult to work with. Yes I know, it’s really finicky, but it’ll be worth it.
- Once you’ve got your initial batch of fondant, add in several drops of your desired food coloring and knead the dough until the desired shade is achieved. Usually, a water based food coloring will make the fondant sticky again, so be sure to have extra powdered sugar nearby.
- Tightly wrap in plastic wrap and store in a cool room or the fridge. If you do store it in the fridge, you will have to warm it up a bit with your hands until it’s workable.
One you’ve got the fondant ready, it’s time to decorate! If you want to roll out your fondant and cut out shapes, I suggest you use wax paper dusted with lots of powdered sugar. This will keep the fondant from sticking to the wax paper and it’ll also make clean up a less of a hassle. I found that as long as you work quickly and use powdered sugar, it’s like working with clay.
Now you can make whatever you want with your fondant whether it’s flowers, mickey ears, Nightmare Before Christmas, or cute little animals. I personally can’t wait to start making more themed cupcakes!
Hugs and puppies!