Marshmallow Fondant ~ Scratch Recipe

Photo: Redawna

Ingredients

1 bag of mini marshmallows

2 teaspoons of flavoring of your choice

2 tablespoons of water

2 pounds of icing sugar (approx. 7 cups)

gel food coloring

shortening

1 cup cup of icing sugar mixed with 1 of cornstarch

Preparation

Grease a large bowl or measuring cup.

Place marshmallows, flavoring and water in greased bowl.

Microwave on high for 1 minute.

Stir, if not completely melted microwave for 30 second intervals, stirring in between until melted.

Place the icing sugar into a large mixing bowl.

Pour melted marshmallows over sugar and using an electric mixer with the dough hook, mix on low speed until half of the icing sugar is incorporated.

Turn up speed a bit and incorporate as much of the remaing sugar as possible.

The mixture will be stiff.

Turn out onto a surface dusted with the icing sugar/cornstarch mixture. Knead fondant until it has a smooth texture.

If it is sticky knead in more icing sugar.

Once the fondant is smooth, lightly coat with shortening and wrap tightly in plastic wrap and let rest for one hour.

After one hour you can color your fondant.

Using a clean toothpick, add the gel coloring to the fondant.

To keep you hands clean wear gloves or grease your hands with shortening.

Knead the color into the fondant. It is easier to split the fondant into 3 or 4 pieces to do this part and then knead them together once you have acheived the color you want.

If at anytime the fondant becomes sticky, dust with the cornstach/icing sugar mixture.

If your fondant is very stiff you can microwave it for 10 second shots to soften it for easier kneading. Keep fondant wrapped in plastic. Roll out to desired size for your cake.

A bit of work and so worth it, it tastes wonderful, unlike store bought fondant.