How to Make MARSHMALLOW FONDANT - The Best Fondant Recipe for Cakes and Cupcakes

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Make this Easy Marshmallow Fondant at home - perfect for covering cakes & cupcakes!

This video is part of our FOUNDATIONS Series, showing some of the basics of fondant, baking tools and chocolate melting & colouring. Check out the full foundations playlist Here:

Ingredients List:
450g / 16 ounces white marshmallows (I prefer mini marshmallows, if you can get them)
2-4 tablespoons water
900g / 2lb (about 8 cups) sifted confectioners' sugar
1/2 cup vegetable shortening - Crisco in the USA, Copha is good in Australia though you will need to soften the copha slightly as it's usually stored in the fridge and quite solid.

STORAGE: Room temp - 2 weeks, In the fridge - up to 1 month, wrapped tightly in a double coat of plastic wrap or stored in a zip lock bag.

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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!

Xx Elise