April 17th, 2011 | 
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Marshmallow fondant is another kind of rolled fondant that tastes great, no matter how many mistakes you make 
One thing I highly recommend is to buy popular commercial rolled fondant, so you can judge what great fondant should look, taste and feel like. But if you’re like me who enjoys baking challenges, it’s fun to discover some things on your own too.
Here’s my version of the marshmallow fondant (MMF) that my kids scoff down no matter how many bad versions I do 
Classic Marshmallow Fondant
INGREDIENTS:
1/2 cup solid vegetable shortening
450 grams white mini marshmallows
8 cups sifted confectioners’ sugar OR cornstarch
1/2 cup solid vegetable shortening
PROCEDURE:
1. First, we melt the marshmallows by microwaving them for half a minute. It’s best that you add 2 tablespoons of water to this mixture for a more workable consistency. Mix and stir. Then microwave it again for another 30 seconds until everything is totally gooey.
2. Put in 3/4 cup of the confectioner’s sugar. Use a greased spoon to mix and fold in.
3. At this point, you’ll have to gauge the right consistency. If it’s firm, and not too sticky, its ready for kneading. If not, you’ll need to include sugar in small increments until its firm, and won’t tear up easily.
4. Before kneading, grease your hands and the counter top you’ll be working on. As with basic fondant, just fold it into itself for 5-8 minutes. TO save time and effort you can get some kneading help from a mixer. Just don’t forget to grease the mixing hook.
5. Now its time to store it. Apply a thin layer of vegetable shortening and wrap in clingwrap or store in a ziplock bag. Let it sit in room temperature for half an hour, then you can put it in the refrigerator. This can last up to a week. Some prefer melting the whole thing again in the microwave, if its too hard after refrigeration.
Some Thoughts On Which Marshmallow Fondant Recipe is the Best
One thing anyone can say about great homemade fondant is that it involves a lot of trial and error. You can search for a lot of recipes out there but in the end, its really up to you to say what works or in some cases, more convenient for you to make.
If you’re a hobbyist like me (or even someone who dreams of doing this for a living eventually) sometimes you have to choose what you really enjoy doing. Do you enjoy baking everything or do you just enjoy the decorating part? or both? Both choices will require you to have fondant that is consistently good. There’s no point in baking or decorating without it.
What I would recommend is to “stand on the shoulders of giants” – there are tons of free expert tips and tricks out there to speed up the learning process so that you can take your skill to the next level. Join a forum, sign up for courses and practice, practice, practice.
Happy Baking!
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