Rolled Marshmallow Fondant

Gluten Free
Dairy Free
Low Fod Map
Rolled Marshmallow Fondant
120 min.
6
974kcal

Suggestions


Are you ready to elevate your baking game with a delightful and versatile treat? Look no further than this Rolled Marshmallow Fondant recipe! Perfect for those who are gluten-free, dairy-free, and following a low FODMAP diet, this fondant is not only easy to make but also incredibly fun to work with. Imagine creating beautifully decorated cakes, cupcakes, or cookies that are not only visually stunning but also cater to various dietary needs.

This fondant is made from just a few simple ingredients, including marshmallows and confectioner's sugar, making it a fantastic option for both novice and experienced bakers alike. The process is straightforward: melt the marshmallows, mix in the sugar, and knead until you achieve that perfect, smooth texture. Plus, you can customize it with vibrant gel colors to match any theme or occasion!

Whether you're preparing for a birthday party, a wedding, or just a fun baking day at home, this Rolled Marshmallow Fondant will impress your friends and family. With a preparation time of just 120 minutes, you’ll be on your way to creating edible masterpieces in no time. So, roll up your sleeves, grab your rubber gloves, and let’s get started on this sweet adventure!

Ingredients

  • servings purple gel food coloring 
  • 16 ounces marshmallows such as kraft)
  • 0.5 cup shortening 
  • pounds sugar sifted
  • tablespoons water 

Equipment

  • bowl
  • plastic wrap
  • microwave

Directions

  1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
  2. Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired.
  3. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter generously; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
  4. It's best to allow Marshmallow Fondant to sit at room temperature, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
  5. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth.
  6. To color fondant: If you need to tint the entire batch of fondant, add a little gel color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed. Wearing gloves for coloring is highly recommended.

Nutrition Facts

Calories974kcal
Protein0.54%
Fat15.74%
Carbs83.72%

Properties

Glycemic Index
21.77
Glycemic Load
142.69
Inflammation Score
2
Nutrition Score
1.3508695606952%

Nutrients percent of daily need

Calories:973.53kcal
48.68%
Fat:17.72g
27.26%
Saturated Fat:4.31g
26.96%
Carbohydrates:212.05g
70.68%
Net Carbohydrates:211.98g
77.08%
Sugar:194.44g
216.04%
Cholesterol:0mg
0%
Sodium:62.92mg
2.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.36g
2.72%
Vitamin K:9.09µg
8.66%
Vitamin E:1.05mg
6.98%
Copper:0.08mg
4.24%
Selenium:2.19µg
3.13%
Vitamin B2:0.03mg
1.73%
Iron:0.26mg
1.45%
Vitamin B5:0.12mg
1.2%
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