Marshmallow Fondant


  • Confectioner's Sugar, sifted 450g 
  • EZ's Best Meringue Powder 25g 
  • Salt, iodized 2g 
  • EZ's Best Vanilla Powder 0.55g 
  • Tylose powder 1.58g

Preparation: Mix and sift together.

  • EZ's Best Gelatine Powder 5.7g 
  • Water, hot 28g

Preparation: Sprinkle gelatine to hot water. Using fork, briskly stir to dissolve gelatine powder. Set aside.

  • Glucose syrup 82g
  • Glycerine 6.5g 
  • Shortening 10g 

Preparation: In a saucepan, heat together until melted. Turn off heat. Add gelatine mixture.



  1. In a large bowl, place the sugar mixture, make a well. Pour the lukewarm gelatine and glucose mixture. Knead until the fondant is smooth and pliable. If fondant is too smooth add sifted confectioner's sugar and if too stiff, add a drop of water one at a time.
  2. Use fondant immediately or store in an airtight container.