Is there such a thing as a good tasting and easy to work with Fondant as opposed to the prepackaged stuff on the market? Yes!

Here’s a great recipe for homemade Marshmallow Fondant, which is the latest and (many believe) greatest fondant to work with.

The recipe is easy enough to follow and promises a better tasting and better performing icing than most ready-made fondants.

The real trick to having great-tasting fondant is to make it yourself with fresh ingredients. Your cakes will have a perfectly smooth satin finish, AND taste like a million bucks!

Here’s the recipe, right from “Cake Decorating Made Easy!” Vol. 2:

Marshmallow Fondant

1/4 cup vegetable shortening (Crisco)

1 pound of white mini marshmallows

1 teaspoon clear vanilla flavor

1 teaspoon butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with vegetable shortening (Crisco).

Note: Be careful with this first step. The melted marshmallows can get extremely HOT!

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals – stirring after each - until the marshmallows are completely melted.

Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.)

Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

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Click here to watch highlights from the
“Mixing Marshmallow Fondant” video from Vol. 2

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Turn your Fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.)

Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour.

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. Marshmallow Fondant will keep very well in the refrigerator for weeks.

Note: Covering a cake with fondant is explained step by step, including video, in “Cake Decorating Made Easy” Vol. 2.

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Samantha Mitchell, Co-Author
Cake Decorating Made Easy! Vol. 1 & 2
The World’s First Cake Decorating Video Books

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