SUPPLIES & TOOLS:
- 1 Package (16 ounces) white mini marshmallows
- 2-5 Tablespoons water
- 2 Pounds (about 8 cups) sifted powdered sugar (confectioners' sugar)
- 1/2 Cup solid vegetable shortening
- Icing colors, 12-Count (optional)
- Tools
- Large fondant roller with guide rings
DIRECTIONS:
- Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high then stir until mixed well. Continue microwaving 30 seconds more and stir again. Continue until melted (about 2 1/2 minutes).
- Place 3/4 of the powdered sugar on top of the melted marshmallow mixture. Fold the sugar into marshmallow mixture. Flavoring can be added at this point if desired.
- Place solid vegetable shortening in an easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY to keep the mixture from sticking to your fingers; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional powdered sugar, and re-greasing hands and counter so it doesn't stick.
- To color (optional): If you need to tint the entire batch, add a little icing color or food coloring to the mixture. For smaller amounts, add icing color to portions as needed.
- It's best to allow your fondant to sit, double-wrapped, overnight. Prepare for storing by coating it with a thin layer of solid vegetable shortening, then wrapping it in plastic wrap and placing it in a resealable bag. Squeeze out as much air as possible. This recipe will keep well in the refrigerator for several weeks.
JOANN HACKS:
- Tip: If the marshmallow fondant is tearing easily, it's too dry; add water (about 1/2 tablespoon at a time) kneading until it forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
- To prevent sticking when rolling, prepare your surface with solid vegetable shortening or a dusting pouch filled with equal parts cornstarch and powdered sugar.
- Fondant picks up dirt and lint easily. Be sure your hands are clean when handling and avoid wearing fuzzy sweaters during decorating.
- How to Store: After decorating, store leftovers carefully. Roll into a ball or log shape, coat with a thin film of white vegetable shortening, then wrap in plastic wrap. Place wrapped fondant in an airtight container.