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Cookies and Marshmallow Fondant

Okay this is not edtech, but I seem to talk about it a lot. In my former life I made wedding cakes and would make my fondant out of marshmallows.  I get my recipe’s off of www.cakecentral.com

To make Marshmallow Fondant (MMF)
In a glass bowl I put a 16 ounce bag of mini marshmallows and 2 tbsp of water.
Microwave 40 seconds
Microwave 40 seconds
Microwave 40 seconds (Note, it matters! Do this in 3 40 second installments)
add food coloring now if you want it all one color
Add 2 pound bag of powdered sugar
Stir with a metal spoon scraping the sides and bottom.
Stir as much as you can and then crisco up your hands and kneed the glob.
Note: depending on the weather you may end up with a lot of powdered sugar at the bottom or have to add more powdered sugar.  Do not force it all in or your fondant will be dried out.
Lightly corn starch a surface and continue to kneed the fondant until it is smooth and not sticky.  If there are chunks of sugar in your fondant put fondant in a plastic ziplock overnight and that usually gets rid of most of it.  Also just a little water and a paintbrush dissolves them right up.

Here is the link to the no fail sugar cookies recipe.

If making sugar cookies, cut your cookies and MMF with the same cookie cutter.  Typically I would do all my MMF cut outs the day before.  Be quick, the second the cookies come out of the oven slap the MMF cut outs on top of the cookies. They are perfectly frosted and taste AMAZING!



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