So if you find yourself in need of fondant and aren’t really sure what to use, try this one out. It’s practically fool-proof and doesn’t taste half bad either! Good luck!
*Makes about 1 lb. of fondant
1/2 package (16 ounce) white mini marshmallows (about 4 cups)
2 Tbsp water
4-5 cups powdered sugar
1. Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture by hand or with mixer/Kitchen Aid on low-medium. Flavoring can be added at this point if desired. (I always spray my bowl with cooking spray so the mixture doesn’t stick to the bowl). Continue to add powdered sugar a little at a time. Once dough is formed and starting to become stiff pour the mixture out onto a greased/sprayed powdered sugar coated surface
3.. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm , smooth elastic ball that will stretch without tearing, about 8 minutes.
4. You can use the fondant right away or let it sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of shortening or cooking spray, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
5. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
*When fondant comes out of the fridge it is often quite stiff. If needed you can nuke it in the microwave for 5-8 seconds to soften it so that you are able to knead it again.
*You can knead in food coloring before or after fondant if formed to color it any color you’d like. If I’m making various colors of fondant from one batch I make the fondant, divide it up, and knead in the colors one at a time to the different sections of fondant.