Reviewed: Sep. 15, 2009

I have been using marshmallow fondant for years and it is hands down so much better than the store bought stuff. Cheaper too!! I like to use my kitchenaid fitted with the dough hook to do the kneading for me.I spray the bowl with pam, dust it with powdered sugar and put about a cup in the bottom then add the marshmallow mixture. While mixing on low speed I add the rest of the sugar and let it do it's thing. It is still sticky and you have to work with it a bit but the end result is worth the effort. It keeps for weeks in the fridge too.

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Sep. 15, 2009

This was okay..not to hard to make but the taste was just "okay" not sure what I could have done but it seemed to have a powdery look to it when finished.

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nikkilynn82

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Reviewed: Sep. 14, 2009

I am a complete novice when it comes to baking and cooking. I can bake the usual muffins and cookies, but fondant is something I thought was WAY out of my league until I came across this recipe. This recipe was easy but there were a few things that I will do differently next time. I didn't need all that butter that is listed in the ingredient list. Also, When rolling out the fondant, i found it better to not make it so thin so that it has the smooth look to it when it is on the cake. Other than that, this recipe was great. I will definitely be using this recipe again!!

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CakeFACE

Cooking Level: Beginning

Home Town: Flushing, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 12, 2009

I'm a rookie working with fondant, but my first attempt at this recipe was a success! I followed previous recommendations to mix color into melted marshmallows as well as use my KA mixer to do all the hard/dirty work! I only had to do minimal hand kneading to finish it off at the end! Tastes much better than the store-bought stuff I have! Love it!

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Krista

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Reviewed: Sep. 11, 2009

I've been making cakes for years but didn't like the taste of regular fondant. This Marshmallow Fondant truly is incredible because it opens up the door to expanding your imagination when working with cakes PLUS you don't need to worry about the guests or customers peeling it off. My son will eat it out of the bowl! It can be messy making it but the result is SOO worth it! Good for young kids to use as a replacement to play-doh too!

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LoKay

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Reviewed: Sep. 11, 2009

I have been using this recipe for years with Crisco shortening instead of butter. Using Crisco shortening produces nice white fondant and is more stable at room temperature than butter so you can use it right away. It is as easy to roll out for cakes as real fondant but marshmallow fondant tastes yummy unlike real fondant. If you have any left over, wrap tightly in plastic wrap and refrigerate. To use again, microwave for a few seconds (5-7) to soften it up again. Knead again with a little Crisco and icing sugar. You can also freeze.

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Deb

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Reviewed: Sep. 8, 2009

Tastes great...way better then store bought. Super easy; a little messy but for a beginner I had fun! Have used it several times already!

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Mzs.Bates

Cooking Level: Expert

Home Town: Douglass, Kansas, USA

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Reviewed: Sep. 7, 2009

Tastes so much better than store bought. Easy to make and work with. Definite keeper.

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KLEROUE

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Reviewed: Sep. 7, 2009

I have been making this for a couple of years, but I have never used crisco or butter. I turn the marshmallows in a little water before microwaving, stir in as much powdered sugar as possible. If you put it on the counter to knead it put powdered sugar on top and bottom so it doesn't stick to your hands. Also I bought some plastic off the roll in the fabric department. (like you would use to upolstered dining chairs) To cover a cake you can roll out on plastic and it is easy to invert it over the cake and peel off. (Put sugar or cornstarch on plastic before rolling)

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chanda

Cooking Level: Intermediate

Home Town: Van Buren, Indiana, USA

Living In: Springhill, Louisiana, USA

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Reviewed: Sep. 7, 2009

Very Easy to make. I used my Kitchen Aid Mixer with the bread hook and let it do the work. I used other reviewers recommendation of spraying butter flavored pam in the bowl the marshmallows were to be melted in, the hook for my mixer and the mixing bowl. Cleanup was less than 5 minutes. It tasted great. We rolled it thin.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 5, 2009

this was my first crack at a fondant cake and i must say it turned out beautiful and tasted good. i made this cake in memory of my father who passed away this past march..he loved butterflies and daisies and that was my theme i used pastel colors(yellow,pink,blue)im still learning the art of the ribbons and bows.the fondant was extremely sticky but after awhile i was able to get it pliable..i think the next time i make this ill use my stand mixer and lightly grease the bowl and kneading surface and see if that makes it any easier.definetly will make again.thanks for the recipe :)

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MRS.D

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Sep. 5, 2009

I wanted to start creating cakes using rolled fondant but couldn't find a recipe that was easy to work with. This one is it for me. Tastes good too...Thanks

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grandma jane

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Saint Nazianz, Wisconsin, USA

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Reviewed: Sep. 4, 2009

I really like this recipe, however, i am not too sure how to get it to become such bright vibrant colors...i tried regular food coloring, but i ended up using ALOT, is there another kind of food coloring out there that makes Bright Vibrant icing?

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livvyandsonny

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

being that I havent made fondant before, ive learned so much from the internet, the only problem i had with this recipe was the butter. I used crisco instead on my hands and surface where I worked, which was a whole lot better! also a quick tip is to dye the marshmallows with food coloring then add the powdered sugar for colored fondant . but other than that who knew fondant could taste so good!

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blinksgirlie006

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 3, 2009

This was more difficult to make than expected and it was even more difficult to apply. But, all in all, for yummy fondant that I can do at home quite easily and cheaply, I thought it worked well! (My mantra was "No such thing as too much shortening on my hands!") My husband got in on the fun and I made him make me a cupcake. His was horribly disfigured and I absolutely loved it as my favorite! I guess cupcakes don't need to be pretty to be lovable! lol

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TIFFERS0118

Cooking Level: Intermediate

Home Town: Winder, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 1, 2009

I followed the directions and used my stand mixer to do the kneading. For whatever reason, I couldn't get this recipe to work and ended up having to throw out the entire batch.

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Brenda

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

This was my first time ever making a fondant. I took someone's advice and used Fluff instead of melting the marshmallows and it came out great! I will be doing more experimenting, but I will suggest to add clear vanilla extract. Some people complained about it looking off white or beige, but I bet they used regular vanilla. And use Crisco! sooo easy!

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Ronni G

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Reviewed: Aug. 31, 2009

This is a great recipe. The fondant was really easy to work with. My first batch was not so great, but my second batch was a success. I didnt use any of the butter. Instead I used non-stick cooking spray. Will be using this recipe again real soon!

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txchica

Cooking Level: Intermediate

Home Town: Quanah, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Aug. 31, 2009

This was my first time even attempting fondant and it was so easy. Great recipe.

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JaAc11

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Reviewed: Aug. 29, 2009

AMAZING!! this was my first time ever making and using a fondant and it was wonderful. I can't believe how simple the fondant was to make, how easy it was to colour and use. I love it! This is going to be my new adventure in baking from now on. Love, Love, Love it. I mixed the colour in with the warm marshmallow mix and then added the icing sugar. This made the colour very even. Then for decorating I added some extra colour and didn't mix much before rolling to create a marbled look. Very awesome.

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