Marshmallow Fondant

Katie Konold

16oz. white Kraft* mini-marshmallows
2 - 5 T. water
2 lbs. C&H* Cane Powdered Sugar
Crisco shortening (you will be digging into it so place in an easily
accessed bowl)

*Use the name-brand products for best results

Melt marshmallows and 2 T. water in a microwave or double boiler (in
the microwave, heat in 30-second increments, stirring between each,
until melted: usually about 2½ minutes total). Remove from microwave
and place 3/4 of the powdered sugar on the top of the melted
marshmallow mix.

Now grease your hands generously - palms, backs and between fingers -
then heavily grease the counter and dump the bowl of marshmallow/sugar
mixture in the middle. Start kneading like you would bread dough.
(You will immediately see why you have greased your hands!) When all
of the sugar is incorporated, add the rest of the powdered sugar and
knead until incorporated, re-greasing hands and counter as needed. If
the mix is tearing easily, add water (about ½ T. at a time). It
usually takes about eight minutes to get a firm smooth elastic ball
that will stretch without tearing when you apply it to the cake. If
you would like to add food coloring, do so here.
Prepare the fondant for storing: coat it with a good layer of Crisco
shortening, wrap it in saran wrap, and then put it in a Ziploc bag.
Squeeze out as much air as possible. Letting the fondant rest
overnight is preferable, but if you need to, you can use it right away
as long as there are no tiny bits of dry powdered sugar. Marshmallow
fondant will hold very well in the refrigerator for several weeks. Print Recipe