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…more an ivory. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….This recipe makes about 3 lb. 13 oz. fondant. Recipe Doubles well.

Ingredients:

  • 1/3 cup – Crisco (shortening)
  • 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)

Directions:
If you plan to melt marshmallows, etc. in the microwave, use a large glass bowl. I use a large stainless steel bowl, and heat mine over a pot of hot water on the stove. The choice is yours. If you use the microwave, heat it in short spurts, and check and stir often.

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 of the confectioners’ sugar, and then knead in the rest. The final amount will vary, 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 if you need a strong end result for decorating (more or less, depending on how you want it to be). Less Tylose = softer fondant end result… more Tylose = stronger, more firm end result for molding or shaping things that need to stay harder and hold a shape, or for using in a Cricut 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. It’s ready to use the next day. Then refrigerate.
Refrigerates well, and stays nice for weeks (in the refrigerator).

Deb from Miller's Cakes, http://MillersCakes.com http://facebook.com/millerscakes

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7 Comments

whitecrafty ...

Thank you so much for this recipe! It sounds yummy! I am definitely going to give it a try!!

Mary ...

Thank you Deb for sharing,it sure looks awesome and love your cake that is posted there. I surely will try this very soon.

Glais ...

Look like nice for some work.I will try soon.Thanks for share

Rosi ...

Is the Tylose necessary if I just want to use the fondant to cover cakes only?

Deb Miller ...

Hi, Cakesbyrosi,
The tylose is added if you want it. You have a softer fondant without it, and it is not necessary to add it. I usually add a little bit, even if it’s to cover the cake, but very little. If I’m making pearls, swags, buttons, etc., I will knead extra tylose in. I love this fondant, as it does not get dry and brittle right away, like some purchased fondants. I hope you like it!
Deb

geemoni ...

Thanks a lot Deb for sharing ur awesome would try it out sounds diff frm other marshmallow fondant I ve tried out

iMmeL ...

Hi Deb. Im new here and just recently discovered my love for baking. Been trying to look for a good recipe for fondant and I will definitely try yours. Thank you for sharing.