Marshmallow (Fluff) Fondant

Remember when I mentioned how disastrous my last attempt with fondant was (and had to make the dulce de leche cake instead)? I’d wanted to make a fondant drum cake for my brother’s birthday since he asked for a drumset (yeah right little brother). Unfortunately, I’d made the frosting too runny and sticky on the cake and it ended up messing up the fondant, so I just decided to do without it.

I figured, though, that the marshmallow fluff fondant might be an interesting thing to share :) This is the fondant I used to make the icons and buttons on the iPhone cake. If you attempt to make marshmallow fondant, all you need are 2 ingredients!

Marshmallow fluff and powdered sugar. That’s all there is to it! And of course, you’ll need a nonstick spray to keep the fluff from sticking to your bowl.

See the oil-like substance at the side? PAM.

Add your powdered sugar… (For 2 jars of Marshmallow Fluff, I use a whole 2 lb bag of powdered sugar…not sure just how many cups that is).

Mix, mix, mix, till you get…

Marshmallow fondant!

Make sure it’s NOT sticky. If it is, simply add more powdered sugar. Plastic-wrap it, place in the fridge, and you’re ready to go!

I usually color my fondant AFTER I make it because I usually want more than one color and want to control the quantities, but if you only want ONE color, then I’d suggest coloring the Fluff before adding the powdered sugar. Have fun!

Marshmallow Fluff Fondant

• 2 jars of Marshmallow Fluff
• 2 pounds of Confectioner’s Sugar (which is usually one bag)
• Optional: Food coloring
• Optional: Flavoring

1. Spray your bowl with a non-stick cooking spray, like PAM. Dump contents of Marshmallow Fluff into bowl. If you want to color/flavor, now is the time to add those ingredients (don’t mix yet).
2. Add your powdered sugar and mix for at least 3 minutes to ensure incorporation. If still sticky, add more powdered sugar until it isn’t.
3. After you’re finished, form fondant into a ball and cover with something like Crisco before placing in plastic wrap so it doesn’t stick. You can put it in an airtight container if needed.
4. If you need the fondant the same day (are in a rush), place in freezer. If it’s for the next day, it can be stored in fridge. If you want to store for wayyyy later like a week then maybe the freezer would be better (I honestly am not sure).
5. Before using, let sit in room temperature with plastic wrap still on for at least 5-10 minutes. Any part you don’t use should be covered with plastic wrap so the fondant doesn’t dry out.

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