Hi friends!
I filmed this fun little short video on how to make marshmallow fondant over 8 months ago when I was at Craftsy filming “Clean and Simple Cake Design“!!
And, here it is for all to see!! :) Click HERE or watch it below!!!
Enjoy!!
Thank you what a cute tutorial. BTW your new class is AAAAAAWESOOOOOOME teehehe!
TTTTHHHHHHHAAAAAANNNNNKKK YOU! – and thank you for making me smile!
Such a cute video!!!! I’m going to buy your craftsy class TODAY and I’m so looking forward to spending my weekend admiring your work!! Hugs from Sweden xx
Sara
I really had no idea how to make it! Heard of it but never looked into it at all. Is it because I eat marshmallows before I can do something with them?!? Anyway this is GREAT! Thank you so much!
Theresa
hi Jessica,
thank you for this video,everything seems so easy with you!!
just some questions,please:do you think i can get a good red or a good black if i add gel color to the melted marshmallows?
do you use it for modeling or making flowers?
i would loooove to purchase your classes(both of them),but i m not sure i could download the videos,as far as internet seems very slow where i live(on an island);perhaps i should ask craftsy blog.
thank you for your help,and congratulations for your classes,they seem so professionnal!
all the best
vahiné island
i watched this a few weeks back, but must’ve not watched it to the end, because I don’t remember seeing you in the video.
great video! I have yet to do one of your craftsy class, but I will soon!
Patricia
How much sugar? How many marshmallows is all of them? Thank you!
Emily J.
16oz of marshmallows to 32 oz of powdered sugar. Have fun!
Do u have the recipe for ur mashmallow based buttercream frosting? Or were u talking about fondant in ur blog post
It’s the fondant recipe. There is a buttercream recipe in the Q&A section at the top of the blog.
thank you so much for sharing your tutorial. How long can the fondant last after our have made it? Can you freeze it?
It’ll keep at room temp wrapped really well for a month or so, or I’ll throw it in the freezer. If you do that, bring to room temp and microwave 10 seconds or so, and start kneading. Work in a little corn syrup if it feels a little dry. Blessings!
Hi Jessica,
Many thanks for your recipe! Unfortunately, I have a small problem. The last time my fondant has received a lot of small air bubbles. What am I doing wrong? (I kneaded as always have).
Greetings from Germany
Sometimes if you add the powdered sugar when the marshmallows are too warm, it can add more air. I like to let the marshmallows sit a few minutes, then stir them again slowly to remove a little air, then add in the powder sugar and knead firmly. It could also be the type of marshmallows you’re using. Have you switched brands?
Yeaaa, it has functioned. I have cooled of marshmallow and have made further, as usual, after your recipe. Fondant was nicely smooth! Now I must still roll out them properly, because it is sometimes too thickly or too thinly on the cake. Thank you very much!!!
The video says 1 Tbsp corn syrup but your written recipe says 2 Tbsp. So which one is correct?
I don’t measure! Haha!! I probably use closer to 2 tablespoons. It honestly doesn’t matter as long as you’re in that range. The more you add, the more elastic it’s going to be. So, you can adjust it for how you like it to feel. Blessings!