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Marshmallow Fondant For Cake Decorating Recipe

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This recipe for Marshmallow Fondant For Cake Decorating is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar (use good quality brand)
1/2 cup solid vegetable shortening
Directions:
Directions:
Place marshmallows and 2 tablespoons of water in a bowl and microwave for 30 seconds on high, then stir. Repeat until melted. Fold 3/4 of the confectioners' sugar into the marshmallow mixture. Flavoring can be added at this point if desired. Grease hands and counter GENEROUSLY with shortening; turn marshmallow mixture onto counter. Knead additional confectioners' sugar, re-greasing hands and counter as needed. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time). Knead about 8 minutes until fondant forms a firm, smooth elastic ball that will stretch without tearing.

It's best to allow marshmallow fondant to sit, double-wrapped, overnight. Coat with thin layer of shortening then wrap in plastic wrap and place in ziplock bag. Remove as much air as possible. Marshmallow fondant will keep well in refrigerator for several weeks.

Work with fondant until smooth then roll out fondant 1/8 in thick to cover cake and make decorations as desired. Keep fondant covered with plastic when not working with it so it won't dry out.

 

 

 

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