If you've never worked with fondant before, making it yourself can be a challenge. I always recommend that my students use store-bought fondant a few times before trying to do their own because then you will know what kind of consistency you're looking for.
What you need This recipe is for a small batch. It makes about a pound to a pound and a half of fondant. If you want enough to cover a cake, you'll need to double it. 1 10.5-oz. bag of mini-marshmallows
1 Tbsp. water
1 tsp. clear vanilla extract
1 tsp. clear butter extract
2-3 cups of powdered sugar
butter or shortening to grease
Start by greasing a microwave-safe bowl with butter or shortening. I save my butter wrappers for greasing things later.
Pour the entire bag of marshmallows into the bowl...
Add the water and the flavorings.
Microwave on about 30% power until all marshmallows have melted. (I have a very
not powerful microwave, and I did about 3 minutes, stirred then about another minute.)
When it's all soupy, like this, you have two options. You can either pour it into a stand mixer, or you can pour it into a well of powdered sugar on the counter top. I like both ways for different reasons.
Either way, start with just 2 cups of the powdered sugar in your well or your mixer. Add the marshmallow mixture, and knead or mix until it comes together. It's a very ragged ball in the mixer.
If you used the mixer, you'll need to pour it onto a surface covered with the other cup of powdered sugar.
You will then knead it for about 5 minutes, or until it's very smooth. (You may not incorporate all of the sugar, and that is fine.)
Once it's smooth, you want to coat the outside with grease (butter or shortening).
Wrap it tightly in plastic wrap. Let it sit a few hours to overnight before you try to roll it for decorating. It will be rather hard to knead at first.
Click the Links Below to See:
Fondant 101: What It Is and How to Use It How Marshmallow Fondant Compares to Other Fondant in a Taste Test Other
Fondant Decorating Ideas
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