Deb Miller’s Vanilla Marshmallow Fondant
This is my recipe for Vanilla Marshmallow Fondant. It’s very smooth to work with, drapes beautifully, and tastes somewhat like candy corn. I’ve been asked for the recipe, so I figured I’d finally write it down and share it. It’s color is a perfect match to my homemade butter cream. It is not a bright white. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….Doubles well.
1/3 cup – shortening (and more as needed to grease hands while working)
16 oz. – mini marshmallows
2 TBLSP – water
1/4 cup – salted butter
1/2 tsp. – clear butter flavoring
1 TBLSP – glycerin
2 TBLSP – corn syrup
1 1/2 tsp. – clear vanilla
Approx. 2 3/4 lb. Sifted 10X confectioners’ sugar
1 1/2 to 2 TBLSP Tylose (as needed for your project)
This recipe makes about 3 lb. 13 oz. fondant. Recipe Doubles well.
If you plan to melt marshmallows, etc. in the microwave, use a large glass bowl. You can also melt them in a large, greased bowl over a pan of water on the stove. The choice is yours. If you use the microwave, heat it in short spurts, and check and stir often. It’s WAY faster to use the microwave. 🙂
Grease large bowl with the 1/3 cup shortening. Add the marshmallows, water, and butter (cut in pieces). Heat, stirring often, until it is smooth and melted through. Remove from heat, and stir in Butter Flavoring, Glycerin, Corn Syrup, and Vanilla.
Either lightly grease a mixer bowl with butter or shortening and pour the mixture into it, or continue by hand with the large bowl you already have. Mix in half to two-thirds of the confectioners’ sugar in the mixer with the dough hook attachment, and then knead in the rest by hand on your work surface. The final amount of sugar varies, but it takes about 2 3/4 lb.
Knead by hand until smooth. You will need to grease your hands and keep confectioners’ sugar on your work surface.
Knead in about 1 1/2 TBLSP Tylose (more or less, depending on how you like it). Less Tylose = softer fondant end result… more Tylose = stsronger,firmer end result for molding or shaping things that need to dry harder or hold a shape, or for using in a Cricut Cake machine). Grease the outside of the fondant with a little shortening, wrap in plastic wrap, and put inside a sealed zip-lock bag. Leave out on the counter overnight before using.
If you are making figures that need to be more sturdy, knead in some more Tylose as you work.
Refrigerates well, and stays nice for weeks (in the refrigerator).