Marshmallow Fondant



At work last Friday, we held a shower in honor of a work friend and the upcoming birth of  her baby boy.  Her and her husband found out the sex of the baby a while ago, hence the lovely blue color.  They are keeping the baby’s name a secret until the birth, which I think is precious.  We have spent many hours at work over the course of the last 8 months talking about baby names and where to find inspiration for a good one.  I can’t wait until late February when I meet this sweet baby and learn his name!

I like to use my favorite sugar cookie recipe for any sugar cookie I make. I think that a half batch of the dough would be sufficient but I like to make a full batch and freeze a portion for quick cookie making.   The dough can be made in advance, the cookies can be made in advance and when planning a party for an office full of people, anything done in advance is glorious. 

I have seen several places where they use fondant to ice the cookies, whether it be blogs or in bakeries.  I have never particularly thought fondant had a very good taste, so I was hesitant.  Until I realized that I could make it.  FROM MARSHMALLOWS!  Wowee.  Can you say sugar overload?  I wish I had done this at Christmas, but think about all the holidays that you can use this for.  Valentine’s Day, birthdays, St. Patrick’s Day, every dang holiday out there.  And you could color the sugar cookies, too!

This is a very pretty way to ice cookies.  I think using icing or frosting cookies usually falls in one of two categories. 1-The icing looks pretty but lacks in taste.  2- the icing has kick ass taste but doesn’t look pretty.  Solution?  Marshmallow fondant. 

Don’t be scared.  Yes, it does have a slightly messy start.  But it comes together quickly and cleans up well.  And look at those pretty cookies above! 

After using the cookie cutters on the sugar cookie dough, use the same cookie cutters to cut our your fondant.  This recipe is created for cakes I would imagine but I am not that brave yet.  Perhaps next time?

Marshmallow Fondant – source What’s Cooking America

16 ounces white mini-marshmallows – this is one and a half bags of the ones I usually buy
2 to 5 tablespoons water
2 pounds icing sugar
½ cup Crisco shortening – used on hands and counter (please don’t be grossed out!)

1.  Start by generously spraying a large bowl with cooking spray.  Place marshmallows and 2 tbsp water in bowl and microwave for 30 second increments until completely melted (typically one to two minutes)

2.  On top of melted marshmallows, poor in 3/4 of the powdered sugar on top of the melted marshmallows. 

3.  Grease your hands with the Crisco, sorry.  Yes, this is gross, but you will be grateful.  Take off all rings and grease the palms, backs of hands and in between your fingers.  I found it was also helpful to grease the counter as well. 

4.  Dump the entire messy gooey mixture out onto counter top and scrape remaining out with spatula.  Start kneading as though the mixture is bread dough.  Yes, it is everywhere.  Yes, it will thicken up and become much less runny within a few minutes.  Just stick it out.  Add the remaining powdered sugar as needed, depending on how humid the weather is outside.  You may also need to all more water as well.  But be cautious with the water, adding it in 1/2 tbsp increments.  If you are adding food coloring, consider this when adding water. 

5.  It should take about 5-10 minutes to form a smooth elastic ball that stretches well. 

6. The fondant is best to work with after being kept in the fridge overnite.  It can be wrapped overnite by coating the fondant disc into crisco and double wrap in plastic wrap to prevent the fondant from drying out. 


According to this recipe, it will hold well in the fridge for several weeks but do not freeze as it does not freeze well.