Marshmallow Fondant

That's right marshmallow fondant. Sound like fun? Try this easy fondant recipe!

Making fondant is simple when you use this marshmallow fondant recipe. It's the best fondant recipe if you are apprehensive about making it the traditional way.

Marshmallow Fondant Recipe

• 16 ounces white mini-marshmallows
• 2 to 5 tablespoons water
• 2 pounds confectioners sugar
• 1/2 cup Crisco shortening

1. Melt the marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. About 2 1/2 minutes total.

2. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

3. Grease your hands generously (make sure you get every part of your hands greased, even the backs and in between your fingers.) then grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

4. Start kneading like you would bread dough.

5. Keep kneading, it is very sticky at this point. Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

Note-If the mix is tearing easily, it is too dry, add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will have to knead and maybe add a few more drops of water.

Storage: Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a sealable or Ziploc bag. Squeeze out as much air as possible.

Fondant will hold very well in the refrigerator for weeks.

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