Marshmallow Fondant

2
Patti 0

Made with mini marshmallows, this tasty rolled fondant is easier than a traditional boiled fondant.

Modified from: Marshmallow Fondant

Ingredients

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Original recipe yields 10 servings

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Directions

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  1. Place the butter in a shallow bowl, and set aside.
  2. Place fluff in mixer bowl. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
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Reviews

This is a great alternative if you want to make it using the marshmallow fluff. I have made this using the original recipe several times, but I purchased some fluff on sale at the commissary for...

This is by far the best fondant recipe I have tried! It is the easiest to knead! The best part is you can't mess it up! Too sticky? Add more sugar. Too dry? Grab some more butter and knead it in...