This recipe for marshmallow fondant is a very easy (and a little sticky at times) way to make a delicious fondant. It's great to use on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Ingredients
- butter: 0.25 cup
- miniature marshmallows: 1 pack (16 ounce pack)
- water: 0.25 cup
- vanilla extract: 1 tsp
- confectioners' sugar: 2 pound (divided)
Metric Conversion
Stages of cooking
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Place butter in a shallow bowl and set aside.
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Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
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Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth. Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
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Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. 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.
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Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
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To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar. Melissa Goff
