Do you love the versatility of Marshmallow fondant for decorating cakes, creating sugar flowers, and more? This recipe will show you how to make a delicious Marshmallow fondant with a buttercream taste that will complement any cake flavor.

Supplies:

• Large mixing bowl
• KitchenAid mixer or bowl
• Measuring cup
• All-Vegetable Shortening or Butter
• 10-ounce bag of Marshmallows
• 1 lb of Powdered Sugar
• 1 tsp Vanilla Extract
• Mixing spatula
• Container
• Plastic Wrap
• 1 tbsp Salt
• 1/2 cup hot Water
• This recipe yields enough fondant to cover an 8-inch cake

Instructions:

1. Grease a large mixing bowl and your hands with 2 tablespoons of all-vegetable shortening or softened butter.
2. Pour the marshmallows into the mixing bowl.
3. In a measuring cup, mix 1/2 cup of water and 1 tablespoon of salt. Microwave for 30 seconds at a time until the salt is fully dissolved.
4. Add 1 tsp of Vanilla Extract to the salt water.
5. Add 2 tablespoons of the salt water mixture to the marshmallows and microwave for 30 seconds at a time, mixing in between, until fully dissolved.
6. If coloring the fondant, add gel food coloring now. For highly pigmented colors, use powder to prevent a chemical taste.
7. Slowly add the powdered sugar to the marshmallow mixture until it forms a dough. Avoid adding too much powdered sugar to keep the fondant elastic.
8. Knead the fondant either with a KitchenAid mixer or by hand on a powdered sugar-dusted countertop. Add 1 tablespoon of shortening or softened butter to keep the fondant soft and to avoid sticking.
9. Store the fondant by coating it with a thin layer of shortening, wrapping it tightly in plastic wrap, and storing it in an airtight container to preserve elasticity.

My unique take on Marshmallow fondant is finally here. Who knew that the secret to reducing the sweetness was salt water? After experimenting with various ingredients and fondant recipes for months, I stumbled upon this one, which has consistently proven to be the best.

I have successfully used this recipe to create cakes, sugar flowers, molds, and cake toppers. It even retains its shape and texture in high heat, so if you have been hesitating to try Marshmallow fondant, give this recipe a chance. I’m confident that it will change your perspective.

Let the favor of the Lord our God be upon us, and establish the work of our hands…” Psalm 90:17