Marshmallow Fondant

You Will Need:

  •    1/4 cup butter or Crisco (for your hands while kneading)
  •    1 (16 ounce) package miniature marshmallows
  •    1/4 cup water
  •    1 teaspoon vanilla extract
  •    2 pounds confectioners’ sugar, divided (1 cup reserved for work surface and kneading)

Directions:

Place the butter or Crisco within reach of your work space (a bowl works well). In a microwave-safe bowl, microwave marshmallows on high for 30 seconds to 1 minute just so marshmallows start to melt. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, one cup at a time, until you have a sticky dough. The dough will be very stiff. Dust your work surface with confectioners sugar. Apply some of the butter or Crisco to your hands and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto the dusted work surface and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes. 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. Store in an airtight container for 2 weeks.

 

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