Homemade Fondant Recipes

Marshmallow Fondant Recipe

Ingredients

• 1 bag mini marshmallows, 16 ounces
• 2 tablespoons water, plus 1 to 2 tablespoons more if needed
• 1 1/2 cups powdered sugar, plus extra for kneading
• 1 teaspoon extract, optional
• Shortening for greasing hands and spoon

Directions

1. Place mini marshmallows and 2 tablespoons water in a microwave-safe bowl.
2. Microwave in short intervals, stirring every 30 seconds with a greased spoon, until the marshmallows are melted.
3. Add powdered sugar a little at a time and stir until the mixture begins to come together.
4. If the mixture is too dry, add 1 to 2 tablespoons more water.
5. Add extract if you would like flavored fondant.
6. Dust the counter with powdered sugar and knead the mixture until it forms a smooth dough, about 5 to 10 minutes.
7. Grease your hands with shortening if the mixture is sticky.
8. Wrap the finished fondant tightly in plastic wrap and store it in a covered container overnight for best results.

Homemade Rolled Fondant Recipe

Ingredients

• 1 tablespoon gelatin
• 3 tablespoons water
• 1/4 cup corn syrup
• 1 tablespoon glycerine
• 2 tablespoons shortening
• 8 cups powdered sugar, about 2 pounds
• 1 teaspoon almond extract, lemon extract, or other flavoring
• Extra shortening to grease the counter

Directions

1. In a medium bowl, mix gelatin and water.
2. Heat the gelatin mixture for 30 seconds in the microwave.
3. Stir in corn syrup, glycerine, and shortening until the shortening melts.
4. Add flavoring and a few drops of food coloring if you want colored fondant.
5. Place powdered sugar in a large mixing bowl.
6. Pour the liquid mixture into the powdered sugar and blend until a dough forms.
7. Move the dough to a counter greased with shortening.
8. Knead until the fondant is smooth.

Poured Fondant Icing Recipe

Ingredients

• 6 cups powdered sugar
• 1/2 cup water
• 2 tablespoons corn syrup
• 1 teaspoon almond or vanilla extract
• Gel food coloring, optional
• 3 ounces unsweetened chocolate, chopped, optional for chocolate fondant

Directions

1. Add water, corn syrup, powdered sugar, and chocolate if using to a saucepan.
2. Stir together until well blended.
3. Turn heat to low and cook until melted and smooth.
4. Do not overheat the fondant. If it gets too hot, it can become dull instead of shiny.
5. Remove from heat and stir in almond or vanilla extract.
6. Add gel food coloring if you want colored poured fondant.
7. Dip cooled cupcakes into the fondant or drizzle fondant over cooled cakes.
8. Spread with a spatula if needed.
9. Store leftovers in a covered container in the refrigerator and reheat gently before using again.

Cook the poured fondant gently over low heat. Stir until the mixture is melted and smooth.

Dip cupcakes into the warm poured fondant, or drizzle the fondant over cooled cakes. Work carefully because the icing will firm as it cools.