Marshmallow Fondant

~Sharon Biegler

¼ cup vegetable shortening (Crisco)

1 pound of white mini marshmallows (good quality)

1 tsp. clear vanilla flavor

1 tsp. butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with shortening. Be careful, the melted marshmallows can get very hot.

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals—stirring after each—until the marshmallows are completely melted. If you want a colored fondant, add the color to the marshmallow mixture

Put powdered sugar into a large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon). I don’t put all of the sugar in the mixer (about ¾ -1 cup); You can the remaining if needed.

Add melted marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Turn your fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.) I also put shortening down on the work surface before putting the powdered sugar down.

Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour. (Which I never do, but may be helpful???)

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. It will keep very well in the refrigerator for weeks.

Make sure you have a fresh, but smooth layer of butter cream on the cake before placing the fondant. This helps the fondant to stick to the cake.