LMF Marshmallow Fondant Recipe

LMF Marshmallow Fondant Recipe


LMF Marshmallow Fondant
A lot of people have been asking me how I make my marshmallow fondant so here it is! My secret recipe revealed. If you've ever made marshmallow fondant and hated the results, or if you hate the taste of store bought fondant, you'll understand why this recipe works so well.YouTube video here: https://www.youtube.com/watch?v=SJCUy3ezRxE
    Servings Prep Time
    4.25 pounds 5 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4.25 pounds 5 minutes
    Cook Time
    25 minutes
    LMF Marshmallow Fondant
    A lot of people have been asking me how I make my marshmallow fondant so here it is! My secret recipe revealed. If you've ever made marshmallow fondant and hated the results, or if you hate the taste of store bought fondant, you'll understand why this recipe works so well.YouTube video here: https://www.youtube.com/watch?v=SJCUy3ezRxE
      Servings Prep Time
      4.25 pounds 5 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4.25 pounds 5 minutes
      Cook Time
      25 minutes
      Ingredients
      • 2 lbs powdered sugar sifted (also called icing sugar, confectionary sugar)
      • 1 lb marshmallows WinCo, Hy-Top, Aldi and Campfire brands work best.
      • 1.25 lbs Wilton fondant Satin Ice fondant will also work.
      • 2 tbsp warm water For dark colors, use 1 tbsp water, 1 tbsp food color gel.
      • .5 cup vegetable shortening Also called white vegetable fat, trex, copha.
      Servings: pounds
      Instructions
      1. Sift powdered sugar and set aside.
      2. Place your shortening in the stand mixer bowl.
      3. Melt marshmallows for 40 seconds in microwave (or on stove top) and stir with spoon.
      4. Melt marshmallows again for 30 seconds in microwave (or on stove top) and stir with spoon.
      5. Melt marshmallows for the last time for 30 seconds in microwave (or on stove top).
      6. Add water to bowl of marshmallows to detach them from the edges of the bowl and pour marshmallows into stand mixer bowl with dough hook attachment.
      7. Begin mixing. Add in half of your powdered sugar and let mix for 2 minutes.
      8. Take the soft mixture out of the bowl and put it into the bowl with the rest of the powdered sugar.
      9. Warm the Wilton fondant in the microwave for 40 seconds and add to bowl with powered sugar and marshmallow mix.
      10. Knead until powdered sugar, marshmallows, and Wilton fondant is mostly incorporated.
      11. Pull fondant like taffy until it is stretchy and smooth.
      12. Store in a zip-lock bag for months at room temperature. Re-heat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.
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      <h3>About the Recipe</h3>
      I’ve been making cakes for almost 4 years now and there are a few things I have learned in that time:

      • Fondant is expensive
      • I never have enough time to run to the store
      • I can’t afford to do things over
      • Store-bought fondant tastes terrible

      One of the first things I focused on as a cake decorator is my fondant skills. I knew from the very beginning that I wanted to specialize in fondant cakes but the fondant I was using at the time (Wilton) was NOT cutting it for me. Now I know plenty of cake decorators that use Wilton fondant exclusively and works great for them.

      The cost to make 4.25 lbs of LMF fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal.

      I unfortunately, am not one of them. I find the taste to be, well, tasteless. The fondant hardens to the point that you would sooner peel it off your cake than consider eating it. To me, this is a problem. I wanted my cakes to be as delicious as they are beautiful and I could not achieve that with store-bought fondant. I began experimenting with various homemade fondant recipes of varying degree. None really turned out the way I wanted them to be (or how I thought they should be) but I eventually came upon a fairly easy recipe that I thought tasted amazing. The only problem was it tended to tear easier than I wanted and was a bit too soft. At the time, I was desperate for fondant and had no time to run to the store so I added what I now call my secret ingredient. The fondant worked so well I have never bothered searching for another recipe. Happy accidents are amazing aren’t they?

      The cost to make 4.25 lbs of LMF fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal. Another plus side to this fondant is it is extremely flexible so you can roll it out very thin. Not only does it meld perfectly with the buttercream but it stays nice and soft so you barely realize it is there. I usually heat my fondant up before working with it and it actually makes it perform better!

      I hope this marshmallow fondant recipe changes your mind about what fondant has to taste like.

      <h3>What People are Saying About LMF Fondant</h3>
      “I had always wondered why someone would choose to make their own fondant when there was such an array of options to purchase. Those people must be flush with more time than money or sense!The fact is, fondant IS expensive. During the holidays when I was the one who had more time than money, such is the season, I decided to try this secret recipe. It came together extremely well to my surprise. When I started working with it I noticed it was missing so much that I had come to expect from commercially-made fondant! Where were my rips? Where was the elephant skin? I paid for elephant skin!! This must have been a fluke, surely. I needed to try a second batch to confirm.This time I rolled it out and picked it up with my hands! My hands! Again, no tears. (look Ma, no tears!)I realized, the apocalypse must be nigh (again), because I am now one of those people who make their own fondant. BAM! Thank you Liz!”

      -<strong>Debbie G. from Debbie Does Cakes</strong>
      Rating: 5 stars, reviewed Jan 1, 2011.

      “YES YES and YES… I found this a few weeks back and I can’t stop using it even if you tried to make me. It is AWESOME! I made one batch and with the ability to roll it sooo thin without tearing I was able to cover 3 6″ rounds, 1 8″ square, and 1 10″ round plus most of the decorations!! The way it covered my cakes was wonderful. It glides on so smooth, and paper thin. I couldn’t believe how easy it was to get a crisp fondant cover. My clients love the taste. It doesn’t have the strange stiff rubber texture you find with a lot of pre-made fondants. And I have tried for years to find a recipe as simple yet delicious as this one. THANK YOU!!”
      -<strong>Jennifer Everett</strong>
      Rating: 5 stars, reviewed Feb 8, 2011.

      “I have only used fondant once in the past (regular fondant) and it was such a pain for me I vowed never again. Then I saw your video on your recipe and I just used it for the first time tonight and I love it!! Thank you so much for sharing it! I will be using it alot. The kids all had to taste it and they all said yummmmm”
      -<strong>Lanette Dunham Smeltzer</strong>
      Rating: 5 stars, reviewed Oct 15, 2012.

      “Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better. This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes. I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else. Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.”
      -<strong>Heather Chitty</strong>
      Rating: 5 stars, reviewed Nov 29, 2010.

      • Susana

        Curious to know if you have tried this without adding the wilton fondant and only the Crisco? If so how well did it or did not work. Thank you for the great video and recipe!