Marshmellow Fondant

Cari Butler

By
@butlermama

This is a great recipe to replace store bought fondant.


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Rating:

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Serves:

Covers 16 inches rolled 1/4 inch thick

Prep:

20 Min

Method:

Microwave

Ingredients

16-20 oz
miniture marshmellows
4 Tbsp
water
1 tsp
flavoring or extract
4 c
powdered sugar
1 c
cornstarch for dusting
1 c
crisco shortening for kneading
1
gallon size bag or plastic wrap
wilton or americolor gel food color (to color fondant)

Directions Step-By-Step

1
Put marshmallows, water and flavoring in a large microwaveable bowl and microwave on high for 2minutes stopping every 30 seconds to stir
2
Once all marshmallows are melted start sifting the powdered sugar in stirring constantly
3
Once powdered sugar is mixed it, turn fondant dough out on a greased counter top. Grease your hands up real well and knead the dough until it is all smooth.
4
Place dough in a gallon sized baggie dusted with cornstarch or some plastic wrap dusted with cornstarch and let rest for at least 2 hours or overnight for best results
5
To soften the dough, work it with your hands. To prevent sticking use either crisco or corn starch to prepare working space.
6
To tint the dough, knead in gel food color.

Remaining dough can be kept well sealed in plastic in the freezer for up to a month.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Fondant