youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Homemade Marshmallow Fondant

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

super yummy and incredibly easy and no more burning of wallets on commercial stuffs!

super yummy and incredibly easy and no more burning of wallets on commercial stuffs!

Ingredients

Serves: 8

Metric Cups
  • 300 grams marshmallows
  • shortening
  • 454 grams icing sugar
  • food colouring
  • 11 ounces marshmallows
  • shortening
  • 16 ounces confectioners' sugar
  • food colouring

Method

Homemade Marshmallow Fondant is a community recipe submitted by Forizon and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • before anything serious take place, prepare a clean table top, a big microwavable bowl and a spatula. grease the table top (the area you think you will need to knead), the spatula and the bowl. when i saw grease, i mean slap the shortening on and just spread as thickly as possible.
  • put the marshmallows into the bowl, and add a splosh of water (bout 1 tbsp) microwave at high for 30 sec, then take the bowl out to have a check. then put the bowl in and microwave on high again for 30 sec. scrape to make sure everything melts. repeat the step till everything is melted properly. DO NOT over heat or else everything might erupt.
  • pour a mountain of icing sugar onto the greased table top. hard to say exactly how much but enough for you to make a well in the centre. pour in the warm melted marshmallows.
  • with the spatula in one hand, mix in the icing sugar with your empty hand and use the spatula to keep the working area neat and tidy.
  • keep adding icing sugar and knead into the marshmallows till everything comes together and you can form it into a ball. once everything has cohere and you can form it into a ball, your fondant is done!
  • knead in the flavorings or colors to the fondant. if not using straight away, grease the ball with more shortening and wrap in clingwrap. keep in fridge till further use.
  • before anything serious take place, prepare a clean table top, a big microwavable bowl and a spatula. grease the table top (the area you think you will need to knead), the spatula and the bowl. when i saw grease, i mean slap the shortening on and just spread as thickly as possible.
  • put the marshmallows into the bowl, and add a splosh of water (bout 1 tbsp) microwave at high for 30 sec, then take the bowl out to have a check. then put the bowl in and microwave on high again for 30 sec. scrape to make sure everything melts. repeat the step till everything is melted properly. DO NOT over heat or else everything might erupt.
  • pour a mountain of confectioners' sugar onto the greased table top. hard to say exactly how much but enough for you to make a well in the centre. pour in the warm melted marshmallows.
  • with the spatula in one hand, mix in the confectioners' sugar with your empty hand and use the spatula to keep the working area neat and tidy.
  • keep adding confectioners' sugar and knead into the marshmallows till everything comes together and you can form it into a ball. once everything has cohere and you can form it into a ball, your fondant is done!
  • knead in the flavorings or colors to the fondant. if not using straight away, grease the ball with more shortening and wrap in clingwrap. keep in fridge till further use.
  • Additional Information

    this fondant can keep for quite a while in the fridge and really very easy. the amount of icing sugar used really depends on the temperature of the environment. the hotter the weather, the more sugar you will need to firm up the fondant. greasing the spatula and the bowl well is especially helpful. leftover fondant may dry up or too stiff to work with. if thats the case, leave it till room temperature and knead in some shortening till preferred firmness.

    this fondant can keep for quite a while in the fridge and really very easy. the amount of icing sugar used really depends on the temperature of the environment. the hotter the weather, the more sugar you will need to firm up the fondant. greasing the spatula and the bowl well is especially helpful. leftover fondant may dry up or too stiff to work with. if thats the case, leave it till room temperature and knead in some shortening till preferred firmness.

    Tell us what you think

    What 1 Other has said

    • I just made this and it's fantastic! I've honestly never made anything like this before and was a little daunted, but it's delicious and looks amazing. I couldn't find shortening anywhere so didn't bother and I would also say scrap the whole icing mountain - just keep mixing in a large glass bowl with a spatula and add sifted icing sugar until it gets thicker and thicker (really tough on the arms but good for the bingo wings!) then just as it starts to look more like bread dough scrape it out of the bowl and knead by hand. Cover the table and your hands in plenty of icing sugar - this worked a treat and I would imagine is a lot less messy than the shortening. Thanks Nigella!

      Posted by Smillie on 27th April 2011
    Show more comments