Why does Marshmellow Fondant Turn Spongy?

by Ruby
(Houston, Texas, USA)

At times when I make my Marshmallow Fondant, I follow steps wrap it up in saran, let it rest. Then when I open to use it...It Turns into this Horrific Sponge type fondant. Un-smooth, with sponge holes...Horrible! What am I doing wrong?

From the editor:

Hi Ruby,

There are a couple of things that can cause spongy or bubbly fondant:

1. too much heat kills the gelatin in the marshmallows, which can cause spongy fondant. Make sure to heat the marshmallows for only 30-60 seconds at a time, and stir really well after each time interval to allow the marshmallows to melt with the minimum amount of heating.

2. Over-kneading can cause air bubbles in the fondant. Knead until just smooth to avoid this problem and be sure to rest the fondant for at least 24 hours to let the sugar dissolve into the fondant fully.

3. Humidity can cause bubbles and color bleed. As much as possible, try to work in a cool room and don't refrigerate the fondant after it's on the cake.

Hopefully these tips have been helpful.

Regards,
Michelle (editor)

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