It turns out that planning a wedding, even a small one, can be the source for a whole bunch of wedding-inspired treats. That’s where these little wedding sweets came from. These are marshmallow cereal treats covered in marshmallow fondant. Yes, I’m definitely on a marshmallow fondant kick these days.
For the marshmallow treats, you’ll need:
3 tablespoons butter or margarine
1 package (10 oz) marshmallows
6 cups rice cereal
Plus some fondant! Homemade or store-bought works totally fine.
Recipes for cereal treats usually recommend melting the marshmallows and butter on the stovetop. I don’t have a pan large enough to hold everything, so into a large bowl the butter and marshmallows went. I nuked it in a microwave until it was all melted, in 30 second intervals, then I mixed it all up with the cereal.
Who doesn’t love recipes with three ingredients?
Now, the time-consuming stuff…
Prep a cookie sheet (with sides) by lining it with foil and then spraying it a bit with cooking spray. Then press the cereal/marshmallow/butter goodness onto the prepped cookie sheet using your hands. You can use a spatula here if you prefer, but that’s no fun, and likely wouldn’t let you press the cereal down firmly enough. Get messy!
I used two different sized round cutters here. The bigger one is about 2 inches in diameter and the smaller size is about 1 1/2 inches, and both are sprayed with a bit of cooking spray so the cutouts slid right out.
Press the round cutters down firmly into the cereal, making an equal number of big and small circles.
Gather the cereal scraps together and then press them down again onto the cookie sheet so you can cut out more circles. Keep gathering and cutting until you can’t make any more circles. It can also help to put the cereal mixture into the microwave for a few seconds here and there to soften it up again. At some point the desire to simply eat the marshmallow cereal scraps will overwhelm your want to make more circles, and that’s how you know when you’re done.
Next, roll out some fondant and cut out circles that are just a bit larger than the treats you have. The fondant should extend at least a half inch all around the size of the treats as it’ll have to cover the sides completely as well.
Fondant is fortunately very workable, so you can smooth and stretch it out nicely. Only the top and sides of the treats get covered with the marshmallow fondant, so don’t worry about the bottom of it. As you can see by my hands, it’s a little messy, so there aren’t too many pictures of this part. The fondant doesn’t have to be perfect here, either. As long as you have the treats covered, you can smooth out some uneven spots later if you need to.
Just a little bit of royal icing secures the top piece to the bottom and then it’s time to decorate.
Pipe on some royal icing to attach your sprinkles and decorate away. I used sprinkles between the first and second “cake” layer to cover up any space between the two. Add as few or as many sprinkles to each little treat as you want. Have fun!