Marshmallow Fondant
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place the butter in a shallow bowl, and set aside
2
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows
3
Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth
4
Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough
5
Reserve 1 cup of powdered sugar for kneading
6
The dough will be very stiff
7
Rub your hands thoroughly with butter, and begin kneading the sticky dough
8
As you knead, the dough will become workable and pliable
9
Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes
10
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight
11
To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar