Marshmallow Fondant
Author: 
Recipe type: Dessert
 
There are so many uses for fondant! You can cover cakes, cookies and cupcakes or make cute embellishments as well. Get creative and have fun! This recipe makes about 3 pounds of fondant.
Ingredients
  • 1 pound of mini marshmallows
  • 2 pounds of powdered sugar
  • 3 tablespoons of water
  • food coloring (if you want to color the fondant)
  • vegetable shortening for greasing tools and hands
Instructions
  1. This first step - melting the marshmallows - you can either do in the microwave or in a double boiler or heat proof bowl over a pot of simmering water.
  2. If you are using the microwave put the marshmallows and the water in a large microwave safe bowl. Heat in the microwave on high in 30 second intervals. After each interval remove from microwave and stir well with a well greased spoon. Repeat this process until the marshmallows are completely melted. It generally takes about 2 ½ minutes. You want to make sure there are absolutely no lumps left when you are done.
  3. If you are melting the marshmallows on the stove simply put the marshmallows and water in the heat proof bowl (or top of double boiler) over just simmering water. Stirring frequently (again with a well greased spoon) heat the marshmallows until they are completely melted and smooth. Remove from heat.
  4. Next you are going to start to incorporate the powdered sugar into the melted marshmallows. NOTE – if you are going to color your entire batch of fondant the same color add your coloring to the melted marshmallows before adding the icing sugar. It’s just much easier that way. I generally make a few different colors in one batch so I do this step after (we will talk about that later).
  5. Slowly start to stir the powdered sugar into the melted marshmallow. Don’t add more than a cup at a time. Keep adding sugar and mixing until it becomes too difficult to stir with the spoon anymore. You will probably have used ½ to ¾ of your sugar at that point.
  6. Turn the mixture out onto a well greased surface. NOTE: Some people use a stand mixture for this. Some people also burn out their motor doing this. Attempt at your own risk. Personally I always do it by hand. I like my mixer too much to risk it AND I prefer the hands on method.
  7. Using well greased hands begin kneading the mixture just like you would with bread dough. Keep incorporating small amounts of the sugar and kneading until the fondant is no longer sticky. If it starts to crack you’ve added too much sugar. Add water a couple of drops at a time and knead some more. When you are done the fondant will not be sticky and can be easily stretched without cracking.
  8. If you are going to color your fondant divide it into whatever size pieces you want. Leave one piece out and wrap the others tightly in plastic wrap. Shape it into a ball and flatten it. Add a couple of drops of color on top of the flattened fondant. I always use food coloring gel. The liquid coloring will work if that’s what you have on hand. You may just need to work a bit more sugar into the fondant after if you find the coloring makes it a little sticky. You might want to use disposable plastic gloves for this part. Fold the flattened disc over itself, covering the food coloring and making into back into a ball. Now just start kneading the fondant like you did in the steps above until the color is completely and evenly incorporated.
  9. Your fondant is now ready to use!
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2013/11/10/marshmallow-fondant-recipe/