The Doctor Away Blog: How To Make MARSHMALLOW FONDANT – The Best Fondant Recipe For Cakes And Cupcakes

Sunday, July 1, 2018

How To Make MARSHMALLOW FONDANT – The Best Fondant Recipe For Cakes And Cupcakes

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Make this Easy Marshmallow Fondant at home – perfect for covering cakes & cupcakes!

This video is part of our FOUNDATIONS Series, showing some of the basics of fondant, baking tools and chocolate melting & colouring. Check out the full foundations playlist Here:

Ingredients List:
450g / 16 ounces white marshmallows (I prefer mini marshmallows, if you can get them)
2-4 tablespoons water
900g / 2lb (about 8 cups) sifted confectioners’ sugar
1/2 cup vegetable shortening – Crisco in the USA, Copha is good in Australia though you will need to soften the copha slightly as it’s usually stored in the fridge and quite solid.

For the full step by step printable recipe, click here:

Tools:
Wooden spoon
Measuring spoons

STORAGE: Room temp – 2 weeks, In the fridge – up to 1 month, wrapped tightly in a double coat of plastic wrap or stored in a zip lock bag.

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I’d love to see pics of your cakes and cake pops on ANY of the above — You all know how mine turn out — now show me YOUR creations!

Xx Elise

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