Marshmallow Fondant Recipe
Yield approx. 3lbs
1 bag of small white marshmallows
2 tbsp water
2 lb bag of Powdered sugar or Confectioners sugar (Which is equal to approx. 8 Cups)
1 tsp of flavoring of your choice (clear vanilla or almond extract)
1/3 cup of shortening
Approx 1 cup of shortening to prepare your work surface and cover your utensils and hands.
Melt the marshmallows and the water in a pan (make sure you constantly stir, you don’t want it to burn. I cover all utensils that I use with shortening before I start so that it is easier to get the marshmallow off when you clean them).
Heat and stir until all the marshmallows are melted.
On a clean countertop surface, rub shortening over a fairly large space (say, the diameter of a large mixing bowl).
Pour half of the sugar in the center of your work space. Make a well (hole) in the middle. Pour the melted marshmallow in and begin to mix with your hands. Be careful as it’s hot! Cover your hands with shortening so that the mixture will not stick while you are kneading. As you are kneading, the mixture will become sticky, add the shortening to the mixture little by little as needed. Don’t worry if you do not use all the shortening that the recipe calls for as it is just to get rid of the stickiness as you go.
Add remaining sugar and continue kneading by hand.
Make sure your wrap the fondant in saran wrap very tightly, place it in a ziploc baggie as well.
If the fondant it hard when you go to work with it, you can be put in the microwave for five to ten seconds (start off with 5) and it will soften right up for you.
If you notice that it is a little dry or is cracking you can always just add some shortening to it and it should become more pliable for you.
When you work with fondant always have a small container of shortening available so that if the fondant gets dry you can just add a little shortening to it and it takes care of the dryness. The weather can affect fondant especially in areas that have high humidity.