Oh-Organic Marshmallow Fondant, Where art thou?

Feliz cumpleaños Micaca y Isabela!!!

This birthday cake is dedicated to my crazy cool sister who turned the double douces a week ago…An easy to make fondant added a little color to this delicious chocolate cake, and who doesn’t love fondant? You can really make anything you want with it because its almost like play-dough!

The fondant was ridiculously easy to make, and because of the hype with the marshmallow-fondant recipe, I got caught up in the moment and used ingredients that were not so wholesome for our health. So sorry hermana!

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So the ingredients I used?

Marshmallows= High Fructose Corn Syrup and who knows what  bits and pieces of chicken parts…

Powdered Sugar= I didn’t use any organic or unbleached product…my bad.

Food Coloring= Need I say more?

So here’s the deal. I did a little research and Organic Marshmallow Fondant IS possible.

I found a couple of recipes, yet each of them always had something “off”. So i combined all my research and I think it will be as easy to make an organic fondant recipe without the extra hassle.

So here’s the recipe…

8 oz of mini VEGAN marshmallows (about 4 full cups). They do exist!

1 tbsp of water

1 pound bag of Wholesome Organic Icing Sugar..plus a little bit more for when things get sticky!

1 tbsp of Organic Light corn syrup

1 tbsp of lemon juice

Natural Food Coloring

Organic Butter

* For the Food Coloring there are MANY options. You can buy organic and natural good coloring like Maggie’s Naturals which are made of all natural plant based sources. Your local natural food store should carry some. If you want to experiment and make your own colors you can virtually achieve any of them with any product at the store. Red? Use some beets! Orange? Carrots! Yellow? Tumeric or saffron flowers. Green? You can use spinach or even buy a natural food supplement called liquid chlorophyll. Blues and Purples? Cabbage anyone? Its doable! You might just have to experiment with the recipe.

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The HOW TO:

Add the water to the marshmallows. It usually calls for a minute in the microwave. Skip this step and the extra radiation and heat it the old school way. I will update this recipe when I try it in the oven, but I would start by testing it at 300 degrees for about 10 minutes in a bowl.

Use a WOODEN SPOON covered with butter. This will make the marshmallows stick less to everything and will make it easier to mix. Make sure all the clumps are gone until you have a pretty smooth marshmallow mixture, and add the corn syrup and the lemon. The corn syrup helps make it a bit more flexible so it does not crack and dry so fast, while the lemon reduces the intense sweetness it has.

Start adding the icing sugar bit by bit, and continue mixing it well into the marshmallow mix. Slowly it will start to clump up and it will become hard to keep going further with the spoon. Once you have gone through 3/4 of the sugar, you can transfer the mix to a clean surface and use your hands.

Knead and keep adding the powdered sugar until you have a smooth and malleable dough. If it’s too sticky add a bit of sugar, if it’s too dry then splash water into your hands and knead again.

To prevent it from sticking to the table and the rolling pin, I greased the surfaces with a bit of butter which made things much easier.

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I made some flowers and leaves. Pretty easy! For the leaves I just cut two different shapes and with a toothpick added the lines. For the flowers I used a long flat triangle and started to curl it up from the smallest end. The colors look extremely bright, because they are extremely fake.

So now that I have the recipe and sources, I will make a second attempt to live to what I preach, and make a HEALTHIER and more CONSCIOUS birthday cake, with beautiful organic and natural colors!

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 -Mensa

4 thoughts on “Oh-Organic Marshmallow Fondant, Where art thou?

  1. Hello!
    Thanks for the great recipe! Have you tried subbing the corn syrup with something else? Agave maybe? Just brainstorming an alternative for those of us sensitive to corn and wondered if you have tried it.
    Thanks again!

  2. Noticed you haven’t responded to the other comment about corn syrup.

    I absolutely can’t tolerate corn syrup, even organic. I switched to the chemical free diet to avoid severe migraines.

    I’m going to try it with agave. I’ll post when I’m finished. Wish me luck!

    1. Hi there,

      So sorry for the delay!

      To answer both of your comments though, honestly I have not used anything else other than corn syrup, and I am also not confident in telling you what would be a good replacement. I haven’t made a fondant birthday cake recently to try something else out..BUT, I do know that you should look further into the pros and cons of agave as a sweetener.

      There’s been research done on agave syrup that suggests it is not the healthiest alternative out there. Yes its low in glucose, but very high in fructose, even higher than high-fructose corn syrup. Crazy!!! And the effects of fructose, according to some research that I have done, can take a serious toll on your health.

      Examples: weight gain, insulin resistance, messes with your cardiovascular system and production of triglycerides, which increases your risk for heart disease significantly, etc etc…. Google some articles, I think it will help you make an informed decision.

      I say, stay away from agave!!!

      There is not perfect sweetener… But the best out there, is the rawest form our earth gives us. Raw syrups like honey or even maple syrup. Honey has some very good benefits overall too.

      I have no idea how honey would work with fondant… it would be an experiment to try for sure, but definitely one worth trying out. If you find some other alternative, please do let me know! 🙂

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