How to make marshallow fondant

Marshmallow Fondant recipe and how to=)

Recipe Type: Marshmallow Fondant, Fondant
Yields: 1 batch fondant icing
Prep time: 60 min

Ingredients:

16 ounces white mini-marshmallows
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

Please be careful, this first step can be very hot. Be safe not to burn yourself.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. It may feel like you are using way to much but once you start to handle the mixture you will see why you need so much grease, this is key even when handling ready made fondants, I always have crisco when working with fondant great for fixing cracks and for re softening fondant when working with it. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Just imagine how sticky melted marshmallows are lol.

Beware this is messy. I sometimes use my mixer for this step to avoid grease but you must have a dough hook and make sure not to over mix can make MM fondant rubbery. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant can be stored for weeks in the fridge, I like to store it without coloring it. Mostly because the colors can change in the fridge. Usually when I am going to make a cake I will make several batches then on the day I plan to cover the cake with MM fondant I will remove from fridge and let get to room temp then add the coloring. Remember to use gel coloring not liquid, liquid will ruin the texture of your MM fondant. Also keep in mind some of the darker and richer colors or harder to dye ( like black, dark brown, red). I sometimes use my mixer with dough hook to mix the color in, adding a little at a time with a tooth pick.

Please if you have any questions or have had any issues with MM fondant please feel free to ask. I'm going to post some more recipes for yummy flavored ones, like chocolate and buttercream. Don't forget that when making the MM fondant you can add vanilla extract or other oil based flavors to make it more delicious.