Saturday, October 22, 2011

Marshmallow Fondant

Marshmallow Fondant


  • 15 oz. mini marshmallows
  • 2 Tblsp water
  • 1/2 tsp salt
  • 2 tsp lemon juice (fresh or bottled)
  • 2 tsp light corn syrup (helps w/ pliability)
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 lbs (approx 7 C) confectioner's sugar, sifted
  • 1/2 C Crisco or vegetable shortening


Grease microwave proof bowl w/ Crisco.
grease wooden or heat proof spoon. Pour
marshmallows and water into bowl. Microwave
for approximately 2 minutes stopping and
stirring at 40 second intervals. Mixture should
be soupy.

Take out of microwave and immediately add
corn syrup, lemon juice, salt and extracts.
Stir well. Sift confectioner's sugar into mixture,
one cup at a time. After approximately
5 cups, grease your hands well with Crisco and
knead the mixture in the bowl. Add the sixth
cup and continue to knead. Now grease your
work surface well and turn mixture out of
bowl onto counter. Sift remaining sugar,
regrease hands, and knead well. If mixture
seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco
on outside. Double wrap in cling wrap and
insert into ziplock bag. Press air out of bag
and seal. Allow to rest overnight, but, can
be used after sitting for a few hours.

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