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Home › Recipe

Updated: Mar 12, 2020 · Published: Oct 29, 2015 by Sugar Geek Show · This post may contain affiliate links · 1 Comment

Red Fondant Recipe

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Recipe

Red marshmallow fondant recipe cake tutorial

Red Fondant Recipe

Red fondant can be a tricky color to get right without having it accidentally turn into pink, orange, sorta red fondant. This recipe will get you true, sexy, deep red fondant.
Print Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Dessert
Cuisine: American
Servings: 4 lbs
Calories: 5877kcal
Author: Elizabeth Marek

Ingredients

Ingredients

  • 2 lbs sifted powdered sugar you may not use all the powdered sugar depending on your area, that is okay
  • 1 lb mini-marshmallows Hy-Top, Walmart, or Haribo brand
  • 1 tablespoon water use only 1 tablespoon if it is very humid in your area
  • 1 tablespoon red Americolor food color gel
  • ½ cup vegetable shortening white vegetable fat, trex
  • 1.25 lbs Wilton fondant Satin ice fondant also works
US Customary - Metric

Instructions

Instructions

  • Sift the powdered sugar and set aside in a large bowl.
  • Place vegetable shortening in a stand mixer bowl.
  • Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon. 
  • Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon. 
  • Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).
    Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl.
  • Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers).
    Add in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes.
  • Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.
  • Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.
  • Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.
  • Pull fondant like taffy until it is stretchy and smooth.
  • Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.

Nutrition

Calories: 5877kcal | Carbohydrates: 1273g | Protein: 8g | Fat: 103g | Saturated Fat: 25g | Sodium: 385mg | Sugar: 1148g | Calcium: 14mg | Iron: 1.6mg
Tried this recipe?Let us know how it was!

Skill level: Newb
Making red fondant can be tricky but this easy tutorial teaches you how to make perfect, rich, red fondant every time.

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Reader Interactions

Comments

  1. Stephanie says

    July 15, 2018 at 2:42 pm

    4 stars
    I’m not sure what I did wrong. I think I mixed it with too much powdered sugar. It’s very crumbly and not stretchy at all. I’ve had no problem making your fondant in the past so I don’t know why iit didn’t work this time. Is there anything I can do to fix it? I tried adding glycerine but that made it more sticky.

    Reply
4.75 from 4 votes (3 ratings without comment)

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Liz Marek with strawberry cake

Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

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