So I don’t know about you but when I see those beautiful cakes made smooth and perfect with rolled fondant, I am both impressed and disappointed. Yeah they look good, but the majority of people peel the fondant off, because it tastes less than fantastic. When needing to do a novelty cake, I wanted to avoid using it but still achieve the neat finish. Enter marshmallow fondant! I’ve come across recipes for it often on Pinterest but I’ve been skeptical. After some experimentation, I found it easy to make, easy to roll, easy to colour and it doesn’t go sticky or fall apart. And it tastes like marshmallows! I haven’t tried flavouring it, but I’m sure its possible too. From now on this will be my go to fondant.
The ratio of marshmallow to icing sugar is 1:1 so its easy to scale the recipe up and down. It probably makes life easier to sift your icing sugar before adding it to the marshmallow but I’ve done it without as well (it just takes a bit more kneading). If you want to colour the fondant its easiest to just use the white marshmallows.
240g icing sugar (plus extra for dusting)
Melt the marshmallows in the microwave for 1 minute or until puffed up and soft. If they’re still solid then do 10 second bursts.
Gradually add the icing sugar while stirring.
Once all the icing sugar is added (not fully combined) scrap the mix onto a surface dusted with icing sugar. Dust your hands as well.
Knead the fondant until smooth and no longer sticky (adding icing sugar as needed).
Add colour now if needed. It can be rolled out and used immediately or stored in cling wrap in the fridge or freezer.