Uncooked Fondant
Create stunning cakes and desserts with this simple yet versatile recipe for Uncooked Fondant! Crafted from just a handful of everyday ingredients like marshmallows, powdered sugar, and water, this no-cook fondant comes together in just 20 minutes, making it a beginner-friendly option for bakers of all skill levels. Unlike traditional cooked fondant, this recipe skips the stovetop, relying on a quick microwave method to achieve a smooth, pliable dough that's perfect for rolling, shaping, and decorating. Customize it with your favorite extracts for flavor or gel food coloring for vibrant hues, and enjoy a mess-free kneading process with the optional use of vegetable shortening. Ideal for cake covering, cupcake toppers, and edible decorations, this fondant is a delightful addition to any baking project. Best of all, it stores beautifully, so you can prepare it in advance and have it ready to elevate your creations with a polished, professional finish. Keywords: no-cook fondant, marshmallow fondant recipe, homemade fondant for cake decorating.
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Recipe Information
Ingredients
- 500 grams Powdered sugar (sifted)
- 200 grams Marshmallows
- 2 tablespoons Water
- 1 teaspoon Vegetable shortening (optional, for kneading)
- as needed Gel food coloring (optional)
- 1 teaspoon Vanilla extract (or another flavoring, optional)
Instructions
Place the marshmallows in a large microwave-safe bowl and add the water. Stir to coat the marshmallows evenly.
Microwave the marshmallows in 10-15 second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat.
Add the vanilla extract (or other flavoring, if using) to the melted marshmallows and stir to combine.
Gradually add the sifted powdered sugar, about 50 grams at a time, into the melted marshmallow mixture. Stir well with a spoon or spatula until the mixture starts to form a dough.
Once the mixture becomes too stiff to stir, transfer it to a clean, powdered sugar-dusted work surface.
Knead the fondant by hand, adding more powdered sugar as needed to prevent stickiness. If it becomes too dry, add a few drops of water. If it becomes too sticky, dust your hands and work surface with more powdered sugar.
Continue kneading until the fondant is smooth, pliable, and no longer sticky. This may take about 5-7 minutes.
If desired, divide the fondant into portions and knead gel food coloring into each portion to achieve the desired colors. Wear gloves to prevent staining your hands.
Wrap the finished fondant tightly in plastic wrap and store in an airtight container. Let it rest for at least 30 minutes before using to ensure an even texture.
Use immediately for cake decorating or store in the airtight container at room temperature for up to 1-2 weeks.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 662.5 g | 241% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 602.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 6 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
