How to Make Marshmallow Fondant (MMF)
It’s been quite a while since I made a batch of marshmallow fondant. Back in the day I’d grab my big glass bowl and zap some marshmallows so I could make my homemade cakes pretty but still taste good.
If you’ve ever had commercially made fondant you know what I’m talking about. I don’t know if I can count the number of times I’ve watched people peel the fondant off of their cake and place it to the side. While it’s pretty and makes for gorgeous cakes, it can taste like hell on a plate. Ew.
My first foray into fondant I purchased a very expensive tub of premade stuff at the craft store. I started to work with it and on impulse put a little in my mouth. That whole tub went into the trash as I started to research other options. In the end I found marshmallow fondant.
I’ve been using this stuff since way before I had a blog. Though I only have a single picture of it I snapped with my Blackberry (for reals, y’all) one of my favorite things I ever made with fondant was a little Pilgrim turkey that I put atop a cake that I’ll be showing you how to make later this week.
Now this was when I was when I was really into making things with homemade marshmallow fondant and homemade gum paste. I was taking my first orders for a baking business I had started on the side. And I LOVED making things to top cakes with. I really wish I had thought to take better pictures but it is what it is :) My little turkey held a sign that said something like “gobble ’til ya wobble” or something and held a musket because that’s what Pilgrims do. And fowl Pilgrim imposters, too :)
As with anything the more times you make marshmallow fondant the easier it gets. At first achieving the right texture can be a bit difficult. But luckily you can still use what you make even if imperfect. Before you promise to do somebody’s wedding cake you should go ahead and plan on covering a good few cakes with homemade marshmallow fondant to have at home and perfect your technique.
But let’s get on with this, shall we? Right now I’m going to show you how to make marshmallow fondant using marshmallow fluff in the jar (also called MMF in the baking world!).
For this project you will need:
- 2 lb. bag of powdered sugar
- flavored extract
- 13 ounce jar of marshmallow fluff
- vegetable shortening
This is super easy but can be made even easier if you have a stand mixer. Right now we’re covering how to make it by hand with no fancy materials at all. We’re also going to be using marshmallow fluff as opposed to melting our own mini marshmallows because it’s faster and a little bit simpler and less messy.
Grease a bowl and a rubber spatula with your vegetable shortening. Empty the contents of your marshmallow fluff into your bowl. Mix in any flavoring you see fit. Most commonly used is vanilla but you’ll need to get clear for white fondant. I like to use almond flavor and it’s already clear but you can mix in anything or nothing.
Add about a cup of powdered sugar and start turning it into the marshmallow to combine. You’ll start to form a stiff dough. Keep adding sugar by the cupful until it gets too difficult to turn with your spatula.
Sprinkle your countertop or a cutting board with powdered sugar.
Grease your hands with vegetable shortening.
Turn your fondant onto your powdered surface and start to knead like you would bread dough. Once smooth add powdered sugar cup by cup until your dough is nice and stiff. Hold a piece up and allow it to hang. If it holds fairly steady you’re good to go. That’s to say that you hold it as if you would be allowing it to droop and start to fall toward the counter top. If it pulls a bit and breaks it’s too stiff and you’ll need to add a bit of moisture like water to help get the right consistency. If you hold it and it starts to sag and falls toward the counter it isn’t quite stiff enough. The right consistency will hold in the air sagging just a little bit. It is stiff but pliable.
Wrap your fondant in plastic wrap and allow to sit in the fridge for at least an hour. Remove from the fridge and let warm up until once again pliable and use as needed.
You can color an entire batch of fondant or you can take small pieces and color as needed using food coloring. Your hands will get messy so be prepared for that. Luckily food coloring washes off normally in a day or less. Simply add color and knead the dough until the color is well mixed and no longer streaky. Add color bit by bit until the color you desire is the color you achieve.
And that’ all there is to that! Up next I’ll share how to make a chocolate version so check back in just a bit for that! We’ll be using both for our upcoming cake project!