Q&A for How to Make Fondant

You could try to melt the marshmallows on a stove. Keep it on very low heat and stir until melted. Be careful not to burn the marshmallows or yourself.

You can add extracts (vanilla, key lime, etc) when you add the water to the marshmallows. Melt the marshmallows in the microwave then stir in the 1/4 cup of water and about a teaspoon of whatever extract you'd like and stir til the mixture is smooth and then continue with the steps of the recipe.

Butter. Unsalted preferably, it's really just used to lube up your hands and the counter so the sticky mixture doesn't adhere to your counter or stick to your hands.

Roll out the fondant and use a cookie cutter to create decorations.

Yes, you can use butter instead of shortening.

You can try. The main idea behind using the shortening is to lubricate your hands and the table, and thus prevent sticking. Avoid using too much oil, however, or your fondant will turn out greasy.

Corn syrup is a liquid sweetener. Corn syrup and cornflour are completely different things.

The main idea behind using the shortening is to lubricate your hands and the table, and thus prevent sticking.

Yes. The sugar will help it stick together. You should knead it in.

Use a pin roller.

You can leave fondant in the fridge for up to 2 weeks. Many cake decorators will also keep fondant in the fridge while working on other parts of the cake to maintain its proper temperature.

Marshmallow fondant is slightly gooier and has a different taste than normal fondant.

Absolutely!

It depends on your opinion. If you like things that are sweet, go for the marshmallow one. Or if you just want to be classic, go for normal.

It should keep for a while if you keep it in a sealed bag with the air pressed out of it.

Yes. Unsalted butter is best, but butter will help it not adhere to your hands or the table.

You don't have to use a specific kind, but you want to use the original flavor.

It's usually because of either too much powder sugar or not using the glycerin.

You may substitute unsalted butter for shortening.

Yes, you can, or just use the stove. Cook the marshmallows on the top of the stove at low heat and stir until melted. Try not to burn them.

Gelatin is a setting agent within food; you could substitute it with Vege Gel.

Halve the recipe ingredients so you make a small amount of fondant.

Yes, ghee will work just as well as shortening.

You technically don't need to, but a few minutes of chilling might make it less sticky and make rolling it out easier.

It's a bit hard to save it, but you could put a little bit of icing sugar on it and knead it in.

No, you could use agar-agar as a vegan option, since glycerin generally contains animal products.

A marshmallow is a small fluffy white cylinder.

Vanilla extract is a good substitute.

You should follow this procedure to ensure that it doesn't rip easily.

You can mix sugar together with some water. Then you can use peanut butter or other nut butters to make them stick along with an egg. This will make it stick and also delicious. It can be used in place of marshmallows.