Homemade Marshmallow Fondant

🧂 Ingredients

• 16 oz marshmallows
• 2 lbs confectioners sugar

  (sifted)
• ½ cup vegetable shortening

  (white)
• 5 tablespoon water

  (2 portions, 2 tablespoons & 3 tablespoons)

Instructions

• 1 In a large microwave safe bowl (or a glass bowl of a stand mixer), microwave the
  marshmallows and the first 2 tablespoon portion of water in 30-second
  increments. Stir between each microwave heating until the marshmallows are
  melted and smooth.
• 2 Add sifted confectioners' sugar to the bowl of melted marshmallow, starting with
  approximately ¾ of your sugar. Combine using a wooden spoon, folding the
  confectioners sugar into the marshmallow. Continue to combine until most of the
  confectioners sugar is mixed into the marshmallow.
• 3 Ready your work surface with a generous coating of the vegetable shortening
  (coat your hands too) and then transfer the fondant mixture to your work
  surface. Scrape out any still-dry confectioners sugar onto the top of your
  fondant mixture.
• 4 With your bowls of vegetable shortening, water, and the remaining portion of
  sifted confectioners' sugar nearby begin kneading the fondant. Keep your hands
  and work surface well coated with vegetable shortening especially when starting
  the kneading process as the fondant mixture will be very sticky.
• 5 Knead the fondant, adding more of the sifted confectioners sugar as needed,
  until the marshmallow fondant stretches about 2 inches out before breaking (it
  will stretch many inches before breaking when it is still too wet - *see video).
• 6 Once you reach the desired consistency, coat all sides of your fondant (rolled
  into a log shape) with the remaining vegetable shortening. Double wrap your
  coated fondant with plastic wrap, then place inside a ziploc bag. Store
  refrigerated at least 12 hours to set up, preferably 24 hours.
  
• 7 After the marshmallow fondant has setup, it is ready to use. Heat in short 30
  second increments (at half power) as needed to soften your fondant if it is too
  firm for you to roll out and work with. *Keep all fondant wrapped in plastic
  wrap when you are not working with it, as fondant dries quickly.

Nutrition Info