Marshmallow Fondant Recipe
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Ingredients: |
Ingredients: 1/4 cup butter
1 (16 ounce) package miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 lbs. confectioners' sugar, divided
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Directions: |
Directions:1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
3. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth.
4. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.
5. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
6. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable.
7. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
8. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight.
To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. |
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Personal
Notes: |
Personal
Notes: Try this: Skip the melting of the marshmallows and water step and place a whole container of marshmallow fluff into the refrigerator over night. The next morning, spray your Kitchen Aid mixer very well with PAM, dump the whole container of Marshmallow fluff into the mixer and add food coloring and confectioner/powdered sugar as needed. When the fondant is at a good consistency, place it into plastic wrap and into the freezer for about a 1/2 hour.
EDIT!!!!!! Don't use butter! Use Crisco... And yes it is hard to work with until you get the right consistency, just keep adding the powered sugar and it will work.
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