Tonawanda News


June 16, 2013

KEPPELER: Fondant is easier than you might think

Confession: Unlike most of our other columns of this sort, this isn’t an experiment.

Now, it was maybe six years ago, when I was just starting to play around with the varied uses of marshmallow fondant for cake decorations and cookies. But by 2013, it’s become a go-to recipe for me, and hands-down the one I get asked to share most. 

So I’m sharing.

Like with any good recipe, I’ve tinkered and toyed with it over the years. The nice thing about it (besides the fact that it tastes far better than any commercial fondant, in my experience) is that you can easily customize the flavor. You can use extracts (I’ve used peppermint on a Christmas cake, banana, almond and orange) or other flavorings (I like Bickford brand, which makes varieties from apple to watermelon). You can even use plain ol’ vanilla, although I usually don’t; you need the clear to avoid tinting the fondant and I think it lends an artificial taste.

A key: You really do need a stand mixer with a dough hook for this one. And make sure you have all your tools and equipment greased well with shortening. It will help keep your fondant easily workable.

Marshmallow fondant

Two 10.5-ounce bags of miniature marshmallows (You will use 11/2 bags.)

2 pounds confectioner’s sugar

2 tablespoons water

2 teaspoons flavoring, such as extracts


You will need one large glass bowl and a stand mixer with paddle and dough hook attachments. Grease everything well with the shorting: Glass bowl, mixing bowl, paddle, dough hook, spatulas.

Pour 11/2 bags of the marshmallows into the glass bowl. Add water and flavoring. Microwave for 60 seconds. Stir. Microwave for 30 seconds. Stir. If the marshmallows aren’t completely melted by this step, continue in 30-second increments. Make sure the mixture is stirred well.

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