Marshmallow Fondant

by Michelle
(Sterling Heights, MI)

Why is my marshmallow fondant lumpy?

I have made the marshmallow fondant recipe below a total of 5 times. The first three times it turned out perfectly, then the last two times I had powdered sugar lumps all throughout my fondant.


I followed the same recipe and procedure every time, so I don't understand why this happened.


I never sifted the sugar on the first 4 batches but I did sift it the last time to see if that would help. It didn't - still lumpy.


Perhaps I didn't add enough water or stir the marshmallows enough? Please help!

Marshmallow Fondant Recipe

• 16 oz marshmallows
  
• 2-5 tablespoons water
  
• 1.5-2 pounds powdered sugar
  
• shortening (for hands, bowl, and work surface)

1. Grease your microwave safe bowl with some of the shortening and then melt the marshmallows and 2 tablespoons water in microwave stirring at 30 seconds intervals until melted. Total time is approx 2.5 minutes.
   
   
2. Place 3/4 of the sugar on a well greased table. make a well in the powdered sugar and pour the melted marshmallow on top. use a plastic scraper to slowly incorporate the sugar. (Alternatively, you can start by incorporating the powdered sugar into the bowl of melted marshmallows and then turning it onto the table).
   
   
3. Grease your hands well and start kneading the mixture for about 8 mins. adding powdered sugar as necessary.
   
   
4. If it seems too dry, add 1/2 tablespoon of water at a time.

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Hi Michelle,

The marshmallow fondant recipe looks right, and since you know that you have already achieved success with it on a few occasions that shouldn't be a problem.


I would suggest that sifting the powdered sugar is definitely a good idea and probably should always be done when making fondant. Since that alone didn't get rid of your lumps, the only thing I can think of is that you probably need to knead the fondant a bit longer.


Anyone else have any suggestions???

~Angie