Name: 3 Ingredient Marshmallow Fondant
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 100 g white marshmallows, cut into small pieces if large; 150 g icing sugar, sifted; 2 drops almond essence; 1 1/2 tsp water, added gradually; A little butter for your hands

Description

Soft, sweet, and surprisingly easy, this homemade fondant comes together with just marshmallows and icing sugar. If you’ve ever been nervous about making fondant from scratch, don’t be. I promise, this one’s forgiving.

Ingredients

Units Scale

100 g white marshmallows, cut into small pieces if large
150 g icing sugar, sifted
2 drops almond essence
1 1/2 tsp water, added gradually
A little butter for your hands

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Instructions

Lightly grease a medium microwave-safe bowl with a smear of butter so the fondant doesn’t stick later.
Add the 100 g white marshmallows to the bowl. If you’re using the big ones, cut them into smaller pieces so they melt evenly.
Microwave the 100 g white marshmallows on high for 1 minute. Check and stir.
If they’re not fully puffed and melted, heat in 10-second bursts, stirring each time. Don’t walk away; they can burn quickly and go hard.
Once the marshmallows are melted and smooth, stir in 2 drops of almond essence and 1 tsp of the 1 1/2 tsp of water. Mix quickly while everything is still warm.
Gradually add the 150 g sifted icing sugar, a little at a time, stirring with a spoon first.
It will look messy and sticky at this stage. That’s normal.
If it feels too dry, add the remaining 1/2 tsp water a few drops at a time. You may not need all of it, so go slowly.
When it starts coming together, rub a little butter on your palms and knead the mixture gently until it forms a smooth, soft ball.
If it’s too sticky, dust lightly with extra icing sugar. If it cracks, knead in a tiny drop of water.
If you’re adding gel food colouring, knead it in at this point, but wear gloves to not stain your hands.
Once smooth and pliable, wrap the fondant tightly in plastic wrap, then place it in an airtight container.
Let it rest for at least 30 minutes before rolling so it firms up properly.
Store at room temperature in an airtight container for up to 1 week. If it feels firm later, knead it with a tiny smear of butter until soft again.

Notes

Created, prepared, tried, and tested Preshana