posted by Lisa on November 17, 2012
I know what you are thinking! You are thinking, “I decorate with Royal Icing so I don’t need a Fondant Recipe!” Well, hang on a second before you make up your mind!
I have been kicking around the Fondant idea for some time. I even took a class with my good friend Johnna aka The Polka-dot Zebra recently. Then, I decided I was going to do it before I left for Cookie Con so I made this tutorial.
While I was at Cookie Con I saw Glory from Glorious Treats do a fondant demo. She was awesome and did things that made my head spin! Twist my arm no more Mr. Fondant because I will use you on my cookies! I may never completely cover my cookie with fondant, but I have a few ideas for cookies and cupcakes that I want to share this holiday season. Before I share my ideas, I need to share the fondant recipe with you.
There are hundreds of fondant recipes out there that are all almost the same. Iadaptedmine a little fromPeggy Weaver’sFondant Recipe.
Fondant Recipe:
Fondant Recipe for Cookies, Cupcakes, and Cakes
This easy-to-make Rolled Marshmallow Fondant Recipe will allow you to create or sculpt anything you can imagine. Use it for cakes, cupcakes, and cookies.
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Ingredients
- 1 pound bag of marshmallows 16 ounces
- 1/8 cup Crisco Shortening you don’t need much
- 3 Tbls water
- 2 pounds Powdered Sugar
Instructions
In a microwave-safe bowl, meltthe marshmallows with two tablespoonsof water for 35 seconds.
Remove from microwave and mix.
Microwave for an additional 35 seconds.
Remove and stir.
Continue this until the marshmallows are melted. It should take approximatelytwo minutes.
Remove from microwave.
Add a little grease on a cutting mat or on the top of your counter. Mix the ingredients and knead the fondant.
Pour almost all of the powdered sugar onto the mat.
Pour the melted marshmallow mixture into the powdered sugar.
Grease your hands well before you start to knead. It will be hot so be careful!
Continue kneading and adding all the remainder of the powdered sugar.
If your fondant is dry or cracks you can add a little water.
You will probably need to grease your hands several times during this process.
Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
Rub the disc with Crisco then, wrap it in plastic wrapand place it into a Ziploc bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
- I mix and knead my Fondant on a cutting mat like these from Walmart because it makes cleaning up easier than kneading it on my counters.
- In a microwave-safe bowl, melt the marshmallows with two tablespoons of water for 35 seconds.
- Remove from microwave and mix.
- Microwave for an additional 35 seconds.
- Remove and stir.
- Continue this until the marshmallows are melted. It should take approximately two minutes.
- Then, add most of the powdered sugar to the melted marshmallow mixture.
- Grease your hands well and start to knead. IT IS HOT so be careful!
- Continuekneadingandaddingall the remainder of thepowderedsugar.
- If your fondant is dry or cracks you can add a little more water.
- You will probably need to grease your hands several times during this process.
- Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
You can use the fondant right away, but I make it the night before. Air will dry the fondant out so we need to wrap it with plastic wrap. Before you wrap it, rub the disc with Crisco and wrap it in Saran Wrap. Place it into a Zip Lock bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
There is one more thing you will need. My kids got me a membership to MyCakeSchool.com for my birthday and I love it. Melissa and her mom have taught me so much about cakes and fondant! They recommend using Tylose Powder in your fondant. It will help make your fondant stronger and it will speed up the drying time. Don’t add it to your fondant now. Just add a little as you use your fondant.
Now that we have a fondant recipe and know about Tylose Powder, we are going to create some cute things for cookies and cupcakes. Get ready to create!
Half Batch of Fondant
Small Batch of Fondant
Bear hugs,
posted in Fondant, Recipes, The Bearfoot Baker, Tutorials, Videos
17 Comments »
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17 comments 
Jennifer @ Not Your Momma's Cookie —November 17, 2012 @ 7:37 am Reply
Thanks for this, Lisa! I’ve dabbled in fondant a little with cakes and cupcakes, but I’ve been nervous to make it myself! It is so expensive though, so I’m going to have to try this for sure!
The Partiologist —November 17, 2012 @ 9:02 am Reply
I’ve tried to make MMF before and used a mixer. I had mess, a big fat fondant mess. I thought I would never make fondant again…until now. It would save me tons because I use fondant on so many of my cookies!! Thanks!
Haniela —November 17, 2012 @ 10:12 am Reply
I’ve been making this for years, I’ve never used store bought fondant. Tylose is really wonderful isn’t it!
Great post Lisa.
Jan —November 17, 2012 @ 2:20 pm Reply
See AlsoPeach Cake Recipe (Bundt Cake)I like the taste of MMF alot more than regular Fondant. I can’t wait for you to show us some ideas to use them on cookies. BTW, it was so nice to meet you at Cookiecon.
Tracy Vasquez —November 17, 2012 @ 5:31 pm Reply
Lisa, Thanks for sharing this recipe. I tried once and it was a disaster! Maybe I’ll be brave and try it again!
Carrie's Creations —November 19, 2012 @ 11:38 am Reply
I want to make fondant myself, but I haven’t used the store bought stuff before. I figure I have to start there before I attempt at making it myself!
Karen @ Trilogy Edibles —November 19, 2012 @ 2:38 pm Reply
wow, fondant! YOU GO GIRL! toughest thing on the planet. well done!
Janine - sugarkissed.net —December 7, 2012 @ 10:05 am Reply
Thanks for sharing this recipe, Lisa! I’ve been wanting to try out fondant for a while now. I’m definitely pinning this so I can refer back to it when I’m ready to take the plunge.
Karyn —July 16, 2015 @ 3:52 pm Reply
I just watched your fondant video, then read about adding tylose powder. How much do you add and how do you add it? (A sprinkle here and there or into the marshmallow?) I have an entire jar of it, but have never used it. Thanks in advance for your help and for your reply. Have an awesome day 🙂
Lisa —July 16, 2015 @ 8:36 pm Reply
Hi Karyn,
I wish I had an exact amount to tell you to add but I don’t. I usually break off the piece I am going to work with and add a sprinkle of the Tylose Powder. You can feel the consistency change when you add it. It doesn’t take a lot so just use a little at a time. It will help the fondant dry and set up faster.
Hope this helps,
Lisa
Diane Guidry —August 25, 2015 @ 11:35 am Reply
Just completed your directions for marshmallow fondant . One small problem , with only 1/ 1/2 cups of sugar left , it was so stiff I couldn’t incorporate the rest so I gave up . Will attempt to use it tomorrow . ??? Thanks
Lisa —August 25, 2015 @ 4:51 pm Reply
Hi Diane,
Sorry you had trouble with the recipe. If it is stiff, you can add a little more water to the marshmallows before you melt them. Let me know how it turns out tomorrow.
maria SV —September 2, 2015 @ 9:55 am Reply
what size of cake can i cover up with the full bacht of fondant???
Lisa —September 2, 2015 @ 12:00 pm Reply
The largest I have covered with this recipe is a 9’x13′ sheet cake. It covered very well and I trimed off a few inches from each side. The cake was about 3 1/2″ tall
Candy White —March 7, 2023 @ 2:30 pm Reply
Not complaining cause i figured it out but the half recipe doesnt say add water to the marshmallows before microwaving. Just trying to save others some hardship. Thanks for the recipe. I am making the chicken cake. Wish me luck!
Lisa Snyder —March 19, 2023 @ 9:12 pm Reply
Oh my goodness! Thank you for telling me. I’m going to fix it now.
And no worries about the chicken cake. You are going to knock it out of the park! 😉
Leave a Reply
Jennifer @ Not Your Momma's Cookie —November 17, 2012 @ 7:37 am Reply
Thanks for this, Lisa! I’ve dabbled in fondant a little with cakes and cupcakes, but I’ve been nervous to make it myself! It is so expensive though, so I’m going to have to try this for sure!
The Partiologist —November 17, 2012 @ 9:02 am Reply
I’ve tried to make MMF before and used a mixer. I had mess, a big fat fondant mess. I thought I would never make fondant again…until now. It would save me tons because I use fondant on so many of my cookies!! Thanks!
Haniela —November 17, 2012 @ 10:12 am Reply
I’ve been making this for years, I’ve never used store bought fondant. Tylose is really wonderful isn’t it!
Great post Lisa.
Jan —November 17, 2012 @ 2:20 pm Reply
I like the taste of MMF alot more than regular Fondant. I can’t wait for you to show us some ideas to use them on cookies. BTW, it was so nice to meet you at Cookiecon.
Tracy Vasquez —November 17, 2012 @ 5:31 pm Reply
Lisa, Thanks for sharing this recipe. I tried once and it was a disaster! Maybe I’ll be brave and try it again!
Carrie's Creations —November 19, 2012 @ 11:38 am Reply
I want to make fondant myself, but I haven’t used the store bought stuff before. I figure I have to start there before I attempt at making it myself!
Karen @ Trilogy Edibles —November 19, 2012 @ 2:38 pm Reply
wow, fondant! YOU GO GIRL! toughest thing on the planet. well done!
Janine - sugarkissed.net —December 7, 2012 @ 10:05 am Reply
Thanks for sharing this recipe, Lisa! I’ve been wanting to try out fondant for a while now. I’m definitely pinning this so I can refer back to it when I’m ready to take the plunge.
Karyn —July 16, 2015 @ 3:52 pm Reply
I just watched your fondant video, then read about adding tylose powder. How much do you add and how do you add it? (A sprinkle here and there or into the marshmallow?) I have an entire jar of it, but have never used it. Thanks in advance for your help and for your reply. Have an awesome day 🙂
Lisa —July 16, 2015 @ 8:36 pm Reply
Hi Karyn,
I wish I had an exact amount to tell you to add but I don’t. I usually break off the piece I am going to work with and add a sprinkle of the Tylose Powder. You can feel the consistency change when you add it. It doesn’t take a lot so just use a little at a time. It will help the fondant dry and set up faster.
Hope this helps,
Lisa
Diane Guidry —August 25, 2015 @ 11:35 am Reply
Just completed your directions for marshmallow fondant . One small problem , with only 1/ 1/2 cups of sugar left , it was so stiff I couldn’t incorporate the rest so I gave up . Will attempt to use it tomorrow . ??? Thanks
Lisa —August 25, 2015 @ 4:51 pm Reply
Hi Diane,
Sorry you had trouble with the recipe. If it is stiff, you can add a little more water to the marshmallows before you melt them. Let me know how it turns out tomorrow.
maria SV —September 2, 2015 @ 9:55 am Reply
what size of cake can i cover up with the full bacht of fondant???
Lisa —September 2, 2015 @ 12:00 pm Reply
The largest I have covered with this recipe is a 9’x13′ sheet cake. It covered very well and I trimed off a few inches from each side. The cake was about 3 1/2″ tall
Candy White —March 7, 2023 @ 2:30 pm Reply
Not complaining cause i figured it out but the half recipe doesnt say add water to the marshmallows before microwaving. Just trying to save others some hardship. Thanks for the recipe. I am making the chicken cake. Wish me luck!
Lisa Snyder —March 19, 2023 @ 9:12 pm Reply
Oh my goodness! Thank you for telling me. I’m going to fix it now.
And no worries about the chicken cake. You are going to knock it out of the park! 😉
