As you all know, buying fondant from stores is not only pricey but people don’t exactly like its taste either. However, marshmallow fondant, also called MMF, is not difficult to make and tastes very good.
This is my version of MMF after being modified from recipes seen at these three sources:
1) Rolled marshmallow fondant recipe at Wilton
2) Kiele Briscoe’s marshmallow fondant recipe on allrecipes.com
3) Tippystclair’s homemade marshmallow fondant recipe from grouprecipes.com
You will need the following ingredients:
1 packet of white marshmallows (my packet was 8.82 oz/250g)
3 – 4 cups powdered sugar
Vegetable shortening – according to your need
1 tablespoon water
1 tablespoon vanilla extract (or any other extract you prefer)
Note: Make sure your extract is colorless or else your fondant will change color and not be white Step1:
Take out your marshmallows into a deep microwavable bowl. Step 2:
Add water and vanilla extract. Step 3:
Heat in the microwave for 1 minute. Take it out and give everything a stir and then, heat it in the microwave for another 1 minute. Step 4:
Take your bowl out of the microwave.Stir everything with a spoon until you have a smooth mixture. Step 5:
Start adding sugar, 1 cup at a time. By the end, I had used 3 cups of sugar. You may need to use more depending on the type of marshmallows you are using. Keep mixing everything with a spoon until it starts to take a “dough-like form.” At this point, it is best to start kneading with your hands.
Note: Make sure you grease your hands with A LOT of shortening before you start kneading. The dough is extremely sticky. If you are kneading on a table or any other flat surface, then make sure you grease that area with A LOT of shortening too. Step 6:
After a bit of kneading, the “gooey” mixture transforms into fondant.
Note: If your fondant feels too dry, rub it with some shortening to make it pliable or heat it for a few seconds. If your fondant feels too wet, add some more sugar and knead it a bit more. Step 7:
For storage, grease fondant with some shortening and cover it in a sheet of parchment paper. Step 8:
Now, place it in a sandwich bag. Step 9:
Tighten the corners of your bag. Let it sit overnight and it is ready to use the next day.
Note: DO NOT refrigerate fondant!