Marshmallow Fondant

This recipe is one of my all-time favorites. I use this recipe all the time. It's easy to work with and tastes great. The fondant you can buy in stores (to me) has no flavor and has a gummy texture. Most of the time, you'll see people peeling it off a piece of cake, so basically it's just for looks. I hate wasting things, so I feel it pointless to spend the time and money on fondant if no one is going to eat it. I heard someone talking about a homemade fondant that you can make from marshmallows and I was so excited, so I searched the Internet until I found a good one that would also be easy. I'd like to share it with you!

Recipe:

1 (16 oz) package of mini marshmallows
4 tbsp water
1 tsp pure vanilla extract (or any flavor extract you choose)
2 lbs confectioner's sugar (you may not use the entire bag)
vegetable shortening (just a little to help with the stickiness)

Dump the bag of marshmallows in a large bowl and microwave on high for 30 seconds-1 minute to start melting marshmallows. Carefully stir in the water and extract into the hot marshmallows and stir until mixture is smooth. If you want to color your fondant and you want a bright, bold color or a dark color, add some coloring to the mixture at this time.

Spread 2 cups of confectioner's sugar onto a clean work surface ( I use a Wilton Fondant Mat) coated with a small amount of vegetable shortening. Pour melted marshmallows onto the confectioner's sugar and pour one cup of confectioner's sugar on top of the melted marshmallows. Coat your hands with vegetable shortening. Knead the confectioner's sugar into the melted marshmallows until the mixture turns into a soft dough and is no longer sticky.

If you need to add more coloring, do so at this time and continue kneading until the coloring is mixed evenly to the desired hue. Cover all fondant tightly in plastic wrap until ready to use.

Helpful Hints:

*If you desire a pure white fondant, use clear vanilla flavoring. Regular pure vanilla extract will slightly tint the fondant.

*When you first start kneading the melted marshmallows into the confectioner's sugar, it will be very sticky. Kneading the dough to the right consistency will take several minutes and patience, but the end result is a tasty workable dough.

*When rolling out fondant to cover your cake, make sure you dust your work surface with plenty of confectioner's sugar so the fondant doesn't stick to your work surface.

*Make sure your cake is completely level and all of the icing is spread evenly before applying your fondant. All imperfections will show through the fondant. (I know this from experience)  :)

*Roll fondant thinly for making flowers.

*Fondant will stay good in plastic wrap for up to a week.


As I said before, I make this fondant a lot and everyone always eats the fondant with the cake. No wasting!
The cake will look great and taste great. Hope you enjoy this recipe.
Happy Baking!