Correcting Too dry marshmallow fondant

by Christina
(Stockton, California)

I've tried making marshmallow fondant once. But when I went to roll it out it didn't stay smooth like regular fondant does. It split like a marshmallow usually does! How do I keep it from splitting & stay smooth?

From the editor:

Hi Christina,

Here's a couple of tips that may help:

1. Refrigerating the fondant overnight lets the powdered sugar fully dissolve, which helps prevent cracking from being too dry.

2. Kneading a too dry fondant with wet hands or sprinkling it with a few drops of water then kneading will help correct the problem. Just be sure to knead well before deciding to add more water. You don't want to end up with fondant that's too sticky to work with.

3. If the fondant does become too sticky while trying to correct it, let it sit out, uncovered, for about 10 minutes to dry out a little.

4. Practice, practice, practice. The more batches you make, the better you'll become at judging when the fondant is perfect, while you're mixing it.

Good luck.

Regards,
Michelle (editor)