Marshmallow Fondant Recipe

Why I LOVE Marshmallow Fondant: It is easy to make, it tastes great, and it has many uses! If you have kids and are afraid of leaving them alone with PLAY-DOH, this is the perfect substitute because it acts like PLAY-DOH with the bonus of being edible! It can be stored in an airtight container in the refrigerator for a long time. Everyone who has been hesitant of eating fondant because it has an unpleasant taste has been surprised by the fondant on my cakes. I found this recipe online and have never looked back since!

Make characters out of fondant!

Make characters out of fondant!

It's sturdy enough to create thin petals for a rose!

Use fondant to cover a cake or cut out letters!

Yields: 2 1/4 lbs.

Ingredients:

1/4 cup unsalted butter (room temp.)

1 (16 oz.) package miniature marshmallows

1/4 cup water

1 tsp. vanilla extract

2 lbs. confectioners powdered sugar

Gel coloring of your choice (optional)

Directions:

1. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to start melting the marshmallows. Keep microwaving at 10 second intervals until marshmallows are puffy and melted. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Take a toothpick and put gel coloring in at this point and stir. Once desired color is mixed, slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
2. 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.
3. 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.

Black Fondant: Use black liquid food coloring in place of water and vanilla extract instead of gel coloring. Add cocoa powder instead of confectioners sugar to create the dough consistency. Once you get a sticky dough, add confectioners sugar to create a pliable dough.

Side note: When it comes to making a large portion of red, blue, green, orange, and black, I find it easier to just go buy it from the store because the amount of coloring you'd need to get the color right is not worth the time! I don't even follow this recipe anymore unless I need to make enough fondant to cover a big cake. Once you get used to the consistency, you can portion off the melted marshmallow according to how much of each color you want to make. I don't even use the butter because the stickiness doesn't bother me.