Marshmallow Fondant

Large recipe:

Yields enough fondant to cover a 6” and an 8” round cake with a little leftover.

1 bag (16 oz.) mini-marshmallows (my favorite brand is Campfire, then Jet Puffed, and then Great Value.  However, no matter what brand you use you want to make sure the marshmallows are not old and hard inside the bag.  If they are a little stuck together that is fine, but make sure they are not stiff and dried out.  If they are, it’s not bad; you’ll just need to add more liquid to this recipe).

1 ½ pounds of powdered sugar (6 cups) SIFTED!!!!!!

3 Tablespoons water

Vegetable shortening for greasing hands and work surface

Small recipe:

Yields enough fondant to cover a 6” OR an 8” round cake with a little leftover.

1 bag (10.5 oz.) mini-marshmallows

3-4 cups of SIFTED powdered sugar

1 ½ Tablespoons water

Vegetable shortening for greasing hands and work surface

Directions:

Combine marshmallows and water in a microwave safe bowl.  Microwave on high heat for 3 minutes.  Watch carefully to make sure marshmallows do not burn.  Remove from microwave and stir.  Place in microwave and heat again for 1 minute.  Remove and stir with a wooden spoon.  Continue this routine until all marshmallows are completely melted.  **Note:  This is where you would add your coloring if you want to color your fondant.** Once marshmallows are completely melted, slowly add powdered sugar, 1 cup at a time, until you can’t stir with a wooden spoon anymore.  Remove wooden spoon and start kneading with hands.  Continue adding sifted powdered sugar until desired consistency is reached.  Remove dough from bowl and place on a greased surface and knead until dough is smooth and elastic.  If it gets too sticky, re-apply shortening to hands and work surface.