This glorious marshmallow fondant recipe tinted with all-natural "food coloring" (i.e. beet powder!). I have always loved marshmallow fondant because it actually taste great rather than the gross chalky taste of regular fondant. Who doesn't love marshmallows? Colored with healthy, all-natural dyes, any cake you put this on is practically a health food, right? Haha.
This recipe is great for Valentine's, birthdays, and Easter's... you name it. I might make a smaller batch of orange and black fondant to make some Halloween cupcakes.
PALEO MARSHMALLOW RECIPE:
- 3 T Gelatin (Regular)
- 1/2 Cup Cold Water
- 1.5 T Vanilla Extract
- 3/4 Cup Water
- 1 1/2 Cup Coconut Sugar (Note: if you want a result that is less sweet, consider substituting tapioca starch for part of this; I ended up using 1 cup starch + 1/2 cup coconut sugar + 4 drops Sweetleaf Vanilla Creme Stevia)
- 1 1/4 Cup Grade B Maple Syrup
- Optional: dash of sea salt
- Optional Coating: 1 1/2 cups powdered sugar + 1/2 cup tapioca or potato starch
- Combine 1/2 cup cold water, vanilla, and gelatin to "bloom" the gelatin in a large bowl. Mix the mixture until combined and wait ~ 1 minute.
- In a saucepan, heat 3/4 cup water, sugar, maple syrup, and salt. DO NOT STIR. (This may crystallize the sugar.) Boil the syrup until the sugar is totally dissolved (~247-250 degrees F if you have a candy thermometer).
- Slowly pour the syrup mixture into the gelatin-containing bowl WHILE the mixer is on medium speed (note: I used my 11-cup food processor for this process because I don't have a mixer and because this decrease the amount of kitchenware I need to clean up). Mixture may foam.
- Cover the bowl with a kitchen towel (to prevent splatters). Increase the speed to high and continue beating for about a total of 10 minutes, or until the mixture becomes glossy and fluffy.
- Pour mixture into a greased pan (I used coconut oil). (I used silicone muffin pans so I get "pre-cut" portions of the marshmallow.)
- After cooling, (~30 minutes minimum, or a full 1 hour in the fridge for easier cutting), cut the marshmallows with a sharp knife to pizza wheel.
- Optional: toss the marshmallows in the starch-sugar mixture to prevent them from sticking to each other.
- 16 Oz Marshmallows
- 1/4 Cup water
- 2 lbs confectioner’s sugar*
- 1/2 Cup palm shortening or butter
- 1 tsp Vanilla Extract
(*Note: You can substitute up to 50% of the sugar with arrowroot starch. Obviously, this will make the fondant much less sweet. The original recipe called for 100% confectioners sugar. I substituted the starch for the fondant pictured in the photograph.)
- In a large microwaveable bowl, melt the marshmallows and 2 Tbsp water for 30 seconds. Stir. Microwave for another 30 seconds. Repeat until the marshmallows are melted.
- Grease hands generously with butter or palm shortening. Place 3/4 of the sugar+starch mixture on the marshmallows. Reserve the other 1/4 of the sugar+starch mixture for the kneading surface.
- Knead as one would with dough. If mixture is tearing easily, add 1/2 Tbsp water at a time. Knead until the “dough” becomes like putty (firm, no longer sticky, and smooth to the touch).
- Add coloring if desired and knead again. (See below.)
- Form the fondant into a ball and wrap it in a large ziplock bag or in plastic wrap and refrigerate overnight. To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with more sugar+starch mixture.
ALL-NATURAL FOOD DYES:
- Pink/Red: Beet Root Powder or Beet Juice
- Yellow: Small amount of Saffron or Tumeric
- Orange: Carrot Juice or Carrot Juice Powder
- Green: Spinach juice (how to make juice without a juicer); Spinach Powder; Matcha
- Blue/Purple: Red Cabbage Juice (See detailed instructions); Maqui Powder; Acai Powder
- Brown: Instant Coffee or Raw Cacao
- Black: Black Cocoa Powder