White Chocolate Marshmallow Fondant

124 Shares

I’ve been using this recipe for White Chocolate Marshmallow Fondant for literally years!  I’ve had customers who say they “hate” fondant change their minds when they try this one!

Print Recipe
White Chocolate Marshmallow Fondant
This is a delicious, easy and affordable alternative to pre-made fondant. It takes color nicely from gel food coloring, can be flavored with oil-based flavoring (though it is delicious on its own) and freezes beautifully!
White Chocolate Marshmallow Fondant
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Passive Time 30 minutes
Servings
lbs
Ingredients
Prep Time 20 minutes
Passive Time 30 minutes
Servings
lbs
Ingredients
White Chocolate Marshmallow Fondant
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large glass mixing bowl, add marshmallows and water. Microwave on high for 1 minute.
  2. Stir marshmallows with a spoon dipped in Crisco. Place back in microwave for 1 additional minute.
  3. Add Karo syrup to melted marshmallows and stir until completely mixed.
  4. Slowly add in sifted powdered sugar, stirring frequently.
  5. When mixture gets too stiff to stir with a spoon, pour mixture onto a counter top that has been generously greased with Crisco.
  6. Finish kneading in the sifted powdered sugar (I scoop some of the Crisco into my hands before kneading to keep the fondant from sticking). *NOTE - depending on your humidity level, you may not need to use all of the powdered sugar. It should be pliable but not so stiff that is dry and difficult to knead.
  7. Melt the white chocolate or white candy melts in the microwave for 1 minute. Stir and continue to microwave in 15 second intervals until just melted. DON'T overheat! You don't want to burn the chocolate. Let cool slightly.
  8. Pour the melted and cooled white chocolate onto your fondant mixture on the counter and continue to knead in until it's completely smooth.
  9. Form it into a ball, lightly coat the ball with a little more Crisco and wrap tightly in plastic food wrap. Let set for 30 minutes before use.
Recipe Notes

Color with gel or paste food colors.

It can be stored in the refrigerator for 2 months or can also be frozen for up to 6 months.

When rolling out, I use corn starch to keep it from sticking to the counter.

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *