How to make LMF Fondant (marshmallow fondant)





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Published on Nov 8, 2012

Official FB page for LMF: https://www.facebook.com/LMFmafia

Link to written recipe: https://sugargeekshow.com/recipe/lmf-...

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.

MOST ASKED QUESTIONS: These questions have been asked so many times, I've stopped answering them because well, my hands hurt and my brain hurts from re-typing the same thing over and over so here they are

1. Why are you using fondant to make fondant?
This question is usually asked in a very snarky way and to be honest it annoys me but I will answer it anyway and try to keep the snark out of it. Cheap store bought fondant (like the one we use in this recipe) is not pleasant to eat. It is stiff, it cracks and tastes like feet and cardboard. Store-bought fondant that tastes great starts at about $40 for 5 lbs which is pretty dang expensive. This recipe is the best of both worlds. Great taste, works great, costs about $12 for 4.25 lbs and takes about 25 minutes to make. If you don't like the recipe, you don't have to make it. Simple as that.

2. How do I store the fondant? I store my fondant in ziplock bags at room temp. They last a long time that way. Mine have never gone bad so I don't know exactly how long.

3. How do I make black fondant or a dark color? Substitute 1 Tablespoon of water for food coloring and add during the water step.

4. How do I color the fondant in batches? Add a small amount of gel food color to white fondant and knead until even in color

5. Can I make a half batch? Yes

6. Can you taste the wilton fondant? No. It's a very small amount.

7. How many cakes does one batch cover? I have been able to cover a 10" - 8" - 6" cake many times because I roll the fondant very thin. Your results will depend on how thin you roll out the fondant.

8. How Long can I make this in advance? Weeks. Re-heat and knead until smooth before each use.

9. What if I can't find Wilton fondant? You can use any sort of pre-made fondant

10. What is the powder you add to make figures? It is called tylose but you can all use CMC powder. Google it.

11. Can I use Jet puff, Marshmallow fluff, colored marshmallows, flavored marshmallows etc instead of the brand you recommend? Some people have had success with Jet Puff but it doesnt work for me. I have heard that walmart store brand and haribo marshmallows work great as well.

12. What if I can't find crisco? You can use Trex

13. Can I make this without a mixer? Yes, just mix by hand in a large bowl

14. What if the mixture is crumbly? Then you may not have used the right amount (1 lb) of marshmallows or the right brand. If the marshmallows do not puff or dont mix well with the sugar then you have the wrong kind.

15. What happens if I don't add the extra fondant? This recipe on it's own will be soft and will crack when you try to put it over a cake because it will lack elasticity.

16. Can you make it chocolate flavored? Yes I mix equal parts modeling chocolate and fondant together.

17. Do I have to use a hook on my mixer? Yes, or you have to make it by hand. If you use a hand-mixer or the paddle attachment, you'll most likely break your mixer.

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Elizabeth Marek's Fondant Recipe

2 lbs sifted powdered sugar
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure your bag says 1 lb or weigh out 1 full lb from two bags
2 Tablespoons water (or one if its really humid in your area) *new water amount for use with new wilton
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading


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