Fondant Recipe

Marshmallow Fondant Recipe

I never thought I can make fondant until I had the courage to try it! Remember when you used to make cute stuff and creative cut outs from play dough when you were a kid? I just LOVE using marshmallow fondant on my cakes! It's so smooth, you don't need to pipe decorations, it's really fun to make and it tastes better than ready made fondant.

You will need:

• a clear, well-greased (with shortening) area on the table, preferably covered in glass (for kneading)
• a microwavable bowl
• large spoon (wooden or stainless)
• measuring spoons and cups
• microwave or double boiler

Ingredients:

• 16 ounces white marshmallows (use conversion calculator to convert grams to ounces)
• 5 tablespoons water
• 1/2 cup shortening
• 7 cups confectioner's or powdered sugar (I use Peotraco. If you're planning to make fondant, buy the "big bag." About 5 pounds, I think.)
• food color

Procedure:

1. Grease large sized microwavable bowl and large mixing spoon (for stirring).
2. Place marshmallows plus two tablespoons of water in bowl and put in microwave for 30 seconds.
3. Remove bowl from microwave and add another tablespoon of water. Stir and put back in the microwave for another 30 seconds. Continue doing this until all the marshmallows have melted and the mixture is smooth. (It'll take about 3 minutes in total.)
4. Add food color and stir well. (***NOTE: You may tint your fondant later on especially if you want different colors with just one batch of marshmallow fondant but for me, personally, it's easier to tint while you've just melted the marshmallows. I use gel food color because they don't bleed but you can use liquid food color, too.)
5. Sift over melted marshmallows 2 cups of powdered sugar. Carefully mix with spoon. Add powdered sugar 1 cup at a time and mix between each addition.
   
6. After adding a total of 4 cups of powdered sugar, grease your hands and put the dough on greased table. Knead and add another cup of sifted powdered sugar.
   
7. After you've added all of the powdered sugar, knead until smooth (about 7 to 10 minutes).
8. Form into a ball and wrap in cling wrap. Place in an airtight container and allow to rest for 3 hours or more (preferably overnight).
   

(***NOTE: It might be a bit frustrating at first but be patient. After a few minutes of kneading, you will notice it'll become smoother as it is aerated. It won't become elastic until you let it rest so be sure to let it rest and then knead again. Based on my own experience, when you let it rest it'll become really stiff. Not to worry! Cut the ball in 3 different proportions and knead them separately (with greased hands) and knead them all together. Don't worry much about the mess in your hands. Some beauty experts use shortening to make skin softer so I guarantee, you'll get baby-soft hands after you've finished your marshmallow fondant!)

9. Now, it's ready to be placed on your cake frosted with butter cream.