Learn How I Made My Marshmallow Fondant : Overcoming Humidity Challenges

I first embarked on my fondant journey using a recipe from the Wilton website. While excellent for covering cakes, the humid climate I live in caused my figurines to tilt, especially during rainy days. Determined to succeed, I adapted the recipe to better suit my needs.

Original Recipe (Wilton):

• Double the weight of marshmallows in confectioner’s sugar.
• Use vegetable shortening for greasing.

My Modified Recipe:

• Increased Sugar: I increased the confectioner’s sugar to 7 times the weight of the marshmallows. This created a less elastic, harder fondant, but don’t worry – we’ll fix that later!
• Butter Substitution: I replaced vegetable shortening with butter for greasing utensils and hands.

Tips for Success:

• White Marshmallows: Start with white marshmallows for a pure base color.
• Colored Marshmallows: Use colored marshmallows if you want a specific base color.( If you’re aiming for a red hue, you can start with pink marshmallows instead of white.)
• Marshmallow Mix-up: Don’t make the mistake of mixing different colored marshmallows when making fondant. You’ll end up with an unusable muddy color that won’t suit your project.
• Sift confectioners’ sugar: Before adding it to your fondant mixture, sift the confectioners’ sugar to remove any lumps and ensure a smooth, lump-free fondant.
• Gradual Sugar Addition: Don’t add all the confectioner’s sugar at once; knead it in gradually.
• Water Trick: If the fondant becomes too dry, add a few drops of water to make it sticky again, then continue kneading in the sugar.
• Microwave/Double Boil: If the fondant is too hard to model, briefly microwave or double boil the portion you need.
• Airtight Storage: Store unused fondant wrapped in plastic and in an airtight container.
• Avoid Refrigeration: Do not refrigerate the fondant.

By following these tips and adapting the recipe to your specific climate, you can create beautiful figurines that hold their shape and withstand humidity. Remember, practice and experimentation are key – don’t give up!

I’d love to hear from you! Have you tried making marshmallow fondant in a humid climate? Share your experiences, tips, tricks, or any challenges you’ve encountered in the comments below. Let’s learn and create together!