Well, We have finally found a fondant that we don't mind eating. This marshmallow fondant is even easier to work with and doesn't stick to our workmat like the other fondant we have been using. We hope you find this recipe useful and delicious. It is even cheaper. Enjoy!!!!
Ingredients:
16 ounce bag of small or large marshmallows (if you use large, we cut ours into quarters)
2 to 5 tablespoons water (or use 2-4 teaspoons clear vanilla extract for more flavor)
2 pounds powdered sugar (or 8 cups)
Crisco to use on hands and work area
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, then give it a stir, put back in microwave for 30 seconds more, open microwave and stir until it is melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and the counter when the fondant starts sticking. If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me 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 need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, then wrap it in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. Happy kneading.