I love the look of shop-bought fondant icing, but I’ve never been keen on the taste, so for my Christmas Cake this year I decided to try Marshmallow Fondant Icing. It’s made from just marshmallows and icing sugar, so it was bound to taste great and it rolls just as well as classic fondant icing. I had plenty left over that I’ve used to ice biscuits too, I’ll post a photo of the results once I’ve photographed them. They look great, and all you need to do is use the same biscuit-cutter you used on your biscuits to cut out the icing. Simply wet the bottom the icing so that it sticks to your biscuits!
- 450g plain marshmallows
- 900g icing sugar
- 1 tablespoons water
- butter for greasing
- Place the marshmallows in a microwave safe bowl and set microwave on high setting for 30 seconds. Add 1 1/2 tablespoons of water. Grease a large spoon with butter or margarine, stir the marshmallows and keep melting in 30 second intervals until marshmallows are smooth.
- Begin adding icing sugar about 250g at a time, stirring between each addition, until the whole 900g is incorporated. Leave to cool otherwise the mixture will be super sticky.
- The icing will be a little sticky so grease your hands with butter or margarine and knead on a greased work surface until smooth and no longer sticky.
- You can then grease your work surface lightly and roll the fondant out and place over your cake or biscuits.