fondant with marshmallows recipe
The Best fondant with marshmallows recipe
I love how this recipe balances textures and flavors. The marshmallows give just the right softness, while the fondant keeps it structured and slightly crisp at the edges when it cools. It’s a great way to use up extra marshmallows from the pantry, and because it’s made with just a few ingredients, it’s always a crowd-pleaser. Plus, it’s surprisingly light on sugar compared to other desserts—though don’t let that fool you; it still tastes like pure indulgence. Whether you’re making it for a school bake sale or just a Sunday afternoon snack, this recipe delivers a little joy without the fuss.
Classic Marshmallow Fondant
A creamy, fluffy marshmallow fondant that melts in your mouth, perfect for baking treats like cupcakes, cookies, or even a decadent dessert layer. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp corn syrup
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp unsalted butter (for rolling)
- 1 tsp cornstarch
👨🍳Directions
-
1
In a heatproof bowl, combine sugar, water, corn syrup, and butter. Place over a pot of simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly until the mixture thickens and pulls away from the sides of the bowl (about 8–10 minutes). -
2
Remove from heat and stir in vanilla extract. Let cool slightly, then mix in powdered sugar and cornstarch until smooth. If too sticky, chill for 10 minutes before proceeding. -
3
Roll out the fondant on parchment paper to about 1/8-inch thickness. Use a butter-smeared rolling pin to smooth any lumps. -
4
Use the fondant to cover cupcakes, cookies, or a cake base. For a smooth finish, chill for 15 minutes before decorating.
🔧Equipment
- Mixing bowl
- Double boiler (or heatproof bowl over simmering water)
- Whisk
- Rolling pin
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Marshmallow Fondant Works
❓ Frequently Asked Questions About Marshmallow Fondant
1. What is the best way to soften fondant for marshmallow filling?
Use a kitchen torch to gently melt the edges of the fondant around the marshmallow, then press it into the center. Alternatively, warm the fondant slightly in a microwave for 10–15 seconds, then shape it around the marshmallow. Avoid overheating to prevent a sticky mess.
2. Can I use store-bought fondant instead of homemade?
Yes, but be cautious—store-bought fondant can vary in texture. If possible, use a high-quality, smooth fondant designed for decorating. For best results, soften it as directed above to match consistency with homemade fondant.
3. How do I prevent the marshmallow from melting into the fondant?
Chill the fondant mixture briefly (about 5 minutes) before assembling to firm it up. Place the marshmallow inside the fondant first, then seal the edges tightly. If using a piping bag, pipe a thin layer of fondant around the marshmallow before adding more.
4. What if my fondant turns sticky while baking?
If the fondant absorbs moisture or softens too much, press it firmly into the marshmallow before baking. Avoid overhandling—excessive moisture can cause the fondant to break apart. If needed, chill the assembled piece for 10 minutes before baking.
5. Can I make fondant with marshmallows ahead of time?
Yes, but store them in an airtight container on the counter for up to 24 hours. For longer storage, freeze the assembled pieces and thaw in the fridge before baking. Avoid freezing raw fondant directly to prevent cracking.
