Marshmallow Fondant

 Last night, I have made two batch of Marshmallow Fondant for my good friend; she’s going to use it to make a Wubbzy Cake for her nephew birthday this Friday.  I hope the fondant will work for her (crossing fingers).  This can get messy, make sure you have adequate table space.  The process of kneading the fondant makes me feel like a chicken stretching their wings back and forth.  I’d say, making marshmallow fondant really works the back and shoulder.  By the way, this fondant tastes better than the commercial fondant (I usually take it off the cake when eating the cake, it just makes the the cake look so much better).  You can always tint to the desired color too!  Hope you’ll have fun making Marshmallow Fondant.

Ingredients

16 oz. – white mini marshmallows (1 pkg. – use good quality brand)

2-5 Tbsp – Water

2 lb – Sifted Confectioner’s Sugar (use good quality brand too, non-name brands may be cheaper, but may also have higher ratio of cornstarch than sugar).

½ Cup – Solid Vegetable Shortening

Procedure

1.        Place marshmallow and 2 Tbsp of water in microwave – safe bowl.  Microwave 30 seconds on high; stir until mixed well.  Continue microwaving 30 seconds and stir again.  Continue until melted (Tinted color may be added at this point if desired).

2.       Place ¾ of the sifted confectioner’s sugar on top of the melted marshmallow mixture.  Fold sugar into marshmallow mixture (Flavoring  may be added at this point if desired).

3.       Grease hand and counter generously, then turn marshmallow mixture onto counter.

4.       Start kneading like you would on a dough.  Continue kneading; adding additional confectioner’s sugar and re-greasing hands and counter so the fondant does not stick.  If the marshamallow fondant is tearing easily, it is too dry; add water ½ tbsp at a time.  Knead until fondant forms a firm smooth elastic ball that will stretch without tearing (approximately 8 minutes).

5.       It is best to allow the Marshmallow Fondant to sit, double-wrapped overnight.  Prepare the fondant for storing by coating with a thin layer of vegetable shortening, wrap in plastic wrap and then place in a resealable bag.  

6.       When ready to use the fondant, knead fondant until smooth.  Roll out fondant 1/8” thick.