Marshmellow Fondant

Name: Marshmellow Fondant
Prep time: 20 min
Total time: 20 min
Yield: Covers 16 inches rolled 1/4 inch thick
Cuisine: American
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)

By Cari Butler
@butlermama

This is a great recipe to replace store bought fondant.

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

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)
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How to Make Marshmellow Fondant

Step-by-Step

Put marshmallows, water and flavoring in a large microwaveable bowl and microwave on high for 2minutes stopping every 30 seconds to stir
Once all marshmallows are melted start sifting the powdered sugar in stirring constantly
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.
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
To soften the dough, work it with your hands. To prevent sticking use either crisco or corn starch to prepare working space.
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.