Easy Christmas Fondant Recipe – Marshmallow Icing Sugar Decorations

Last Updated on 6 months ago by Neha Deshmukh

Easy Christmas Fondant Recipe – Marshmallow Icing Sugar Decorations

Hey everyone! Christmas is just around the corner, and what better way to get into the festive spirit than by making some adorable, homemade decorations? I absolutely love decorating cupcakes and cookies with fondant, and this recipe is my go-to. It’s surprisingly easy, even if you’ve never worked with fondant before, and the results are just so charming. Let’s get baking (well, fondant-ing!)

Why You’ll Love This Recipe

This Christmas fondant recipe is a game-changer. It’s quick – seriously, you can whip up a batch in under 15 minutes! – and it doesn’t require any fancy equipment. Plus, it tastes delicious (yes, really!). It’s perfect for getting the kids involved, and honestly, it’s just a really satisfying project. Forget store-bought fondant; once you try this, you’ll never go back.

Ingredients

Here’s what you’ll need to create your magical Christmas fondant:

• 4 cups White mini marshmallows (about 400g)
• 4 cups Icing Sugar (about 480g), plus extra for dusting
• 1 tbsp Water
• 1 tbsp Vegetable Shortening / Butter (unsalted)
• 0.5 tsp Vanilla essence

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Marshmallows: These are the secret to a beautifully elastic fondant. The gelatin in the marshmallows gives it that lovely stretch and pliability. I always use mini marshmallows – they melt much more evenly.
• Icing Sugar: Also known as powdered sugar, it’s crucial to use icing sugar not granulated sugar. The finer texture is what gives fondant its smooth consistency. Sifting it beforehand helps prevent lumps!
• Butter/Shortening: You can use either unsalted butter or vegetable shortening. Butter adds a lovely flavour, but shortening creates a slightly firmer fondant that holds its shape a bit better. I usually go with shortening for detailed decorations.

Step-By-Step Instructions

Alright, let’s make some fondant!

1. First, pour your 4 cups of mini marshmallows and 1 tablespoon of water into a large, microwave-safe bowl. Microwave for 1 minute.
2. Give it a good stir. It’ll be puffy and sticky! Keep stirring until it’s smooth and completely melted.
3. Now, gradually add in 4 cups of icing sugar, mixing well after each addition. It will start to form a very sticky dough. Reserve about 1 cup of icing sugar for kneading later.
4. Time to get your hands dirty! Lightly butter your hands and start kneading the dough on a surface generously dusted with the reserved icing sugar.
5. Knead for about 5-10 minutes, until the fondant is smooth, pliable, and no longer sticky. Add more icing sugar, a tablespoon at a time, if needed.
6. Once it’s ready, wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least an hour. This allows the gluten to relax and makes it much easier to roll out.

Expert Tips

A few little things I’ve learned over the years…

• Don’t overheat the marshmallows! You want them melted, not burnt.
• Kneading is key. It really develops the texture of the fondant.
• If your fondant is too sticky, add more icing sugar. If it’s too dry, add a tiny drop of water.
• A little shortening on your hands and work surface goes a long way in preventing sticking.

Variations

Let’s get creative!

• Coloring Options: Gel food coloring is your best friend here. A little goes a long way! I love making red and green fondant for Christmas trees and holly berries.
• Flavor Extracts: Add a drop or two of peppermint extract for a festive flavour, or almond extract for something a little different.
• Different Holiday Shapes: Use Christmas-themed cookie cutters – stars, trees, snowflakes, gingerbread men – to create adorable decorations. My niece loves helping me with this part!
• Adjusting Sweetness: If you find the fondant too sweet, you can reduce the amount of icing sugar slightly, but be careful as it will affect the texture.

Serving Suggestions

So, what can you do with this beautiful fondant?

• Cupcakes: The classic! Fondant toppers add a professional touch to cupcakes.
• Cookies: Cover sugar cookies with a layer of fondant for a smooth, elegant finish.
• Cakes: Use fondant to create intricate decorations for cakes.
• Gingerbread Houses: Fondant is perfect for adding details to gingerbread houses.

Storage Instructions

Got leftovers? No problem!

• Store leftover fondant tightly wrapped in plastic wrap at room temperature for up to a week.
• You can also store it in an airtight container.
• If it gets a little hard, knead in a tiny bit of water to soften it up.

FAQs

Let’s answer some common questions:

• How do I prevent fondant from drying out? Keep it wrapped tightly in plastic wrap when not in use.
• Can I make this fondant ahead of time? Absolutely! You can make it a day or two in advance and store it properly.
• What if my fondant is too sticky? Add more icing sugar, a tablespoon at a time, and knead it in.
• What’s the best way to get a smooth fondant finish? Use a fondant smoother or the back of a spoon to gently smooth out any imperfections.
• Can I use gel food coloring instead of liquid? Yes, gel food coloring is actually better! It’s more concentrated and won’t change the consistency of the fondant as much.

Happy decorating, everyone! I hope you enjoy this recipe as much as I do. Don’t forget to share your creations with me – I’d love to see them!