This White Chocolate Marshmallow Fondant stays soft and tastes great! It’s easy to make and won’t get rock hard on your cakes or cupcakes.
White Chocolate Marshmallow Fondant
Oh wow! We are getting into the thick of holiday baking. I’ve got some amazing holiday cupcakes for ya! This week I’m making some Red Velvet cupcakes with cream cheese frosting and then making fondant toppers with sugared cranberries. I know you’ll wanna make them, too!
It’s really easy to make your own fondant at home. If you know how to knead bread or play with play doh, you can make fondant. One word of warning – it is messy.
The powdered sugar has a tendency to get everywhere and the melted marshmallows are very sticky. It’s best to coat the bowl, the spoon, your hands, the work surface, and anything else that will come in contact with the marshmallows, with Crisco.
Nobody is a fan of it, but trust me, it keeps the stickies to a minimum.
The fondant does need a day to rest and a day to dry. Marshmallow fondant doesn’t get rock hard, so it’s important to get it dry so that it holds its shape on top of the cupcakes.
I don’t have any molds to allow it to dry in a bowl shape, so I kept them as flat medallions. It was the easiest option for me.
To decorate the leaves, I cut out the green fondant and then flipped them over so that the Crisco side was up, then I sprinkled green sugar over them and let them dry. I think they turned out pretty.
Give it a try for your next cake or cupcakes. It’s sweet, pliable, and easy to work with. I love the flavor of this fondant. And my guests enjoyed it as well. If you have been put off by store-bought fondant, try to make it yourself.
However, for RED Fondant, go with store-bought. It’s very difficult to get a true red at home.
This Recipe is part two of a three part series including Sugared Cranberries and Red Velvet Christmas Cupcakes.
White Chocolate Marshmallow Fondant
Homemade fondant is easy to make and tastes great!
Ingredients
- 3 cups mini marshmallows
- 1/2 oz white chocolate, finely chopped
- 1 Tbsp butter, cut into 4
- 1 1/2 tsp cream or milk
- 1 tsp clear vanilla
- 3 cups powdered sugar
- Green food coloring
- Crisco
Instructions
- Place marshmallows, white chocolate, butter, and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
- Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
- Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
- Knead until the marshmallow is no longer sticky and it won’t take anymore sugar.
- Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
- The next day, pull off a small golf ball size of fondant and tint it green. Pretend you’re playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to 1/8 inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
- Take half the fondant and roll to 1/8 inch thickness. Use a 2 1/2 inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
Hi, there! Thank you for your wonderful recipes. As regards to this recipe I would like to know very much how many oz 3 cups of marshmallow weigh. Here in Denmark we have only the big types. At least can you approximate, please?
From what I can tell, 1 10-1/2 oz. bag of Miniature Marshmallows is apx 6 cups. So, I’d go with 5 – 5 1/2 oz.
Hope that helps
I’m making this recipe next weekend but I was wondering… Can you use regular food coloring for this? The liquid one? As far as I know, that could cause the chocolate to separate. Could you give me some help please?
And thanks for the recipe! 🙂
I think you’ll be able to get away with a little bit of the liquid color. There is such a small amount of white chocolate in it that I don’t think seizing will be a problem. Just use a little bit of color and fondant and knead it in by hand. You can also reference this jello fondant to get a flavored and colored fondant.
Hi I love this recipe plan on using it for my Grand daughters birthday cake next weekend, but the cake will take me a couple days to make, my question for you is how long can I keep the fondant?
Thank you!!
Ann
I kept the fondant for a week. It’s all marshmallow and sugar so it should last a while. Just keep it airtight and rub a bit of shortening over the surface. Hope that helps.
Hi, this recipe looks great and I’m excited to use it. I was just wondering what Tbls means? (It’s a baking short form I’ve never seen before.) I assumed that it’s pounds because you said to divide the butter into four, but maybe it’s tablespoons?
Yes, it’s supposed to be Tablespoons (Tbsp). Sorry for the confusion. I’ve mad the correction.
How many lbs dose this make… I’m looking to cover a 9×13 in or a round cake not sure yet. Will this be enough fondant or should I double it. Also may do some additional cupcakes…
This will be enough for a standard sized cake – two tiered round cake or 9×13. I didn’t weigh it when I made it.
Thank you
I’m having a garden party in july. I’m concerned the fondant may sweat since it is coming straight from the fridge. Any thoughts on that.thank you
I would suggest making your cake and covering it in a large cake container. If you NEED to put it in the fridge, then keep it covered and remove it an hour before your party. Do NOT open it. The condensation will form on the container and not inside on the cake. Let it come to room temperature for the hour prior to serving and it should be free and clear of any “sweat”. Hope that helps.
So i made marshmellow fondant.
I let it rest over night like i eas suppose to. The next day. It was rock hard and itjust crumbled when i was kneading it. I had to throw it out as it just wasn’t mixing together nicely. Any advice please on how to make it not crumble????
I’m so sorry that this failed for you. There are a few things that could have gone wrong – humidity. If you’re house is really dry, it could dry out the fondant too much. Sugar – if you used too much that could dry it out as well. Did you coat it in shortening and wrap it up tight? There is just too many variables to know what could have caused it. Don’t give up. That store bought stuff isn’t nearly as tasty!