Marshmallow Fondant
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Ingredients
- 1 large bag of mini marshmallows (I think it’s about 16.5 ounces)
- 1/4 cup of shortening
- 2 lbs of powdered sugar
- 2 T of water
- 1 tsp. of any CLEAR extract you want to flavor your fondant with. I’ve used mint, butter, and almond in the past.
- Microwavable bowl
- Spatula
- Plastic wrap
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
HAVE to coat your work surface with a LOT of shortening! If you don’t, you will have a sticky hot mess on your hands, literally! I plop a big glob of it down and spread it all over the counter top. Don’t make it too small or you’ll regret it. It needs to be big people, spread it about 2’x 2’!
Step 2
Next, you are going to dump the whole bag of powdered sugar on the countertop. It’s messy.
Step 3
After you have prepped your powdered sugar and countertops, you can dump your bag of marshmallows into a microwaveable bowl. Sometimes I spray the edges with Pam to help prevent sticking, but don’t go crazy! A little goes a long way.
Step 4
After all that, I spread my plastic wrap on the table. If you don’t do it now, you’ll be out of luck. Your hands will be a sticky mess in a few minutes and it’s much better to get everything ready to go before you start. I like to use 2 big strips so I can double wrap it.
Step 5
Okay, now add your 2 tablespoons of water to your mini mallows and stir them around.
Step 6
Pop your bowl into the microwave and heat in 30 second intervals, stirring frequently. Continue this process until the mallows look all melty (I know that’s not a word)
Step 7
After it’s melted you can add a teaspoon of an extract if you want, or not, it’s totally up to you and either way it will work.
Okay, here’s where it gets messy. Please listen when I say you MUST coat your hands in shortening! Be generous. This prevents the mallows from sticking, sticking mallows are not your friend, it makes this process really difficult. After your hands are coated you can go ahead and dump the mallows into their cozy little well.
Step 8
Start kneading the mallows into the powdered sugar slowly! Don’t add it too quickly. I usually start around the edges and slowly take handfuls and push them to the top off the pile.
Step 9
Pick up your ball of fondant and a handful of shortening and cover the whole thing with it. If you don’t, your fondant will stick to the plastic wrap and it’s not easy to get off.
Step 10
Finally! You’re done! Wrap the fondant with the plastic wrap a lot! This will prevent it from drying out. Let it rest for at least an hour. Some people suggest 24 hours, but I’ve got to be honest, I’ve used it almost immediately after. DON’T put it in the fridge!!! It will be way too hard to work with. I usually make it the day before a big project and let it rest on the countertop over night.
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