How to Make Delicious Marshmallow Fondant

Beautiful Fondant Cake with Chocolate Icing

Fondant can make a cake appear perfectly smooth, but the expensive commercial versions often taste pasty and bland. A marshmallow fondant from scratch won't cost as much, it will have some taste, and it will keep for a month in the refrigerator.

Things You'll Need

• 16 oz. (usually 1 bag) Marshmallows
• 32 oz. confectioners sugar (powdered sugar)
• 1/2 cup shortening
• Microwave safe mixing bowl
• Spatula
• 2 plastic food bags
• 1 Airtight container (optional)

Instructions

1. Pour the marshmallows into microwave bowl and heat for about 2 ½ minutes. Stop every 3- seconds to stir until the marshmallows are completely melted.

2. Dump ¾ of the confectioners sugar on top of the melted marshmallows and stir with a spatula. Grease a work surface and hands with shortening. Dump the blended mix onto the work surface.

3. Knead the mixture some more, and incorporate the rest of the confectioners sugar. The dough is ready when it is no longer sticky and stretches when pulled or dimples when poked. If the dough tears, add a 1/2 teaspoon of water at a time until the desired consistency is reached. Smooth out any remaining dry lumps of confectioners sugar.

4. Coat the fondant in shortening and place it in a plastic food bag. Squeeze out all of the air before you seal the bag. Double-bag it to guard against air leaks, since air will dry out the fondant.

Tips & Warnings

• Now that you have made your marshmallow fondant, it will last for at least a month in your fridge!

• Placing your double wrapped fondant in a airtight container can be a good idea, especially if curious fingers find their way into your fridge!

• The marshmallows can become very hot while in the microwave. Use oven mitts when handling the bowl to avoid burns.

References

• What's Cooking America: Fondant Icing