| Servings | |
Ingredients
- 16 ounces Mini Marshmallows
- 2 to 5 tablespoons Water divided
- 2 pounds Icing Sugar divided, 7 ½ cups
- Shortening Butter, or Vegetable Oil, to grease hands and surface while kneading
- Food Colouring optional
- Vegetable Oil for storing
Ingredients
| |
Instructions
- In a double boiler – or in the microwave for 30 seconds at a time – melt the marshmallows together with 2 tablespoons of water.
- Stir ¾ of the powdered sugar into the marshmallow mixture.
- Grease your hands and work surface, then dump the mixture from the bowl and knead in the remaining ¼ of powdered sugar, until it is all incorporated into the mixture.
- If desired, add the food coloring to your fondant. Knead the fondant until it is soft and shiny, and the color is evenly dispersed. If it starts to feel a bit dry, add ½ tablespoon of water at a time until it feels soft and pliable. Once soft and evenly-colored, store in the refrigerator, or roll out to use for fun decorations.
Recipe Notes
Store your fondant by coating it in vegetable oil, then wrapping in plastic wrap and placing in a zip-top plastic bag. When you’re ready to use it, simply roll it out and use cookie cutters or a knife to cut out your preferred shapes! We were decorating cupcakes, so we cut out discs with a round cutter, then used a knife to shape the petals of fondant flowers! Cute, right?
Share this Recipe