- 1/4 cup butter
- 1 (16 oz.) bag mini marshmallows
- 4 Tbsp water
- 1 tsp vanilla extract
- 2 pounds confectioners' sugar, divided
Directions
- Place butter in a shallow bowl, and set aside
- Place the marshmallows in a large microwave-safe bowl and microwave on high for 30 - 60 seconds to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows and stir until the mixture is smooth. Slowly beat the confectioner's sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneadint the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneadint until the fondant is smooth and no longer sticky to the touch. 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Come back Friday to see my most recent cake. I promise you won't want to miss it.
4 comments:
I make this too and it doesn't even resemble the other fondant! So good!
I can't wait to try this!
I just made my first cake with this and will give you a warning; marshamallow fondant + humidity = very bad ending!
I can't wait to see your cake tomorrow! I'll definitely have to try this (although the thought of fondant scares me. I don't think I'm talented enough to do it!)
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