Fondant is a cream confection and is typically used for fillings or to cover a cakes—like the Cadbury eggs that taste so yummy—they are filled with fondant.  Fondant candy is essentially sugar and water boiled—sometimes with flavoring and glycerin.

And you’ve also probably seen those gorgeous cakes with the smooth matte or shiny frosting.  Your likely looking at rolling fondant.  Attempting to make fondant seems scary and hard to do, but with this simple rolling fondant recipe, you’re sure to have a successful experience…  (NO BOILING!)

Since Valentine’s Day is coming up, I thought I’d whip up some rolling fondant to show you how easy is to create a dreamy treat.  I did not have a cake mix handy, so I just used a store-bought brownie mix and used cookie cutters for my fondant and brownie shapes.

Here are the 4 simple ingredients—let’s get started!

16 ounces white mini-marshmallows
3 to 5 TBS water
2 pounds Powdered Sugar—sifted…
3 TBS shortening
(you may wish to add clear vanilla or another flavoring)

How easy is this?

Melt marshmallows and 2 tablespoons of water in a double boiler, microwave, or on the melt setting on your stove.  If you have a stand alone mixer—transfer the melted marshmellow to the bowl.  Add ½ to ¾ of the powdered sugar, 2 TBS of shortening, and another TBS of water.  Use the dough hook and blend.  You will need to add sugar and/or shortening and/or water to get the right consistency—it should feel a lot like play dough—and will not be too sticky. If it’s too dry—just add a little water… 


If you do not have a stand alone mixer, you can knead the dough, but you may need to use more shortening—covering your hands so that it does not stick too badly as you go… You will have to knead the dough for upwards of 10 minutes—that’s why a stand alone mixer is so great—but you can still accomplish fondant without one!  Your final product should be firm and stretchy—you should be able to pull on it without it tearing.  This is a very forgiving recipe—so experiment as you go.  You can add food coloring and knead in—or use your mixer once your dough is blended.

Try rolling out your dough. I use a little waxed paper and cornstarch to keep the dough from sticking--if you color your dough, go lightly on the cornstarch.  Use strips to wrap into little roses.  You can also use cookie cutters to create shapes to top your goodies.  If you want to cover an entire cake, roll out a large circle big enough to cover your cake and then some.  Place over the top of your cake once cooled and then cut along the bottom edge.  You will probably want to frost your cake or goodies first to help the fondant stick!  I use a little frosting for glue as I go.    

You can definitely let it sit overnight—and you may well want to separate your baking and decorating.  In that case, wrap your fondant extra tight, slightly coat your fondant with shortening, and store it in the refrigerator. 

You can also buy fondant at most craft stores--but it is so easy to make this way--you really should try this first! 

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