Marshmallow Fondant

Adapted from a recipe found posted on the Wilton forums.

This recipe yields plenty for a single 9 inch round layered cake. I would probably double it for a 9 x 13 rectangular cake.

Ingredients:

1 cup mini marshmallows (packed)
1 tablespoon water
1 ½ - 1 ¾ cups powdered sugar
Gel color


You will also need:

Heatproof bowl
Sifter
Spoonula/spatula


Method:

To measure the marshmallows, pack them down and put as many marshmallows as possible into the measuring cup. Place the marshmallows in a heatproof bowl; add the water and place in the microwave for 20-30 seconds or until the marshmallows begin to puff up. Remove from microwave and stir; it should be starting to get soupy. If you care to color the whole batch, add your color to the melted marshmallows at this point. Sift and knead in the powdered sugar about ¼ - ½ cup at a time; first kneading with your spoonula/spatula and then with your hand but keeping it in the bowl. You will add at least 1 ¼ cups powdered sugar. Stop adding the sugar when you can form it into a ball in your hands dusted with a little bit of powdered sugar and it does not stick to them.


Press the marshmallows down into your measuring cup until no more will fit.



So 1 cup of packed marshmallows is actually overflowing when released.



Place the marshmallows in a heatproof bowl along with the water and heat for 20-30 seconds in the microwave.



Once removed from the microwave, begin to stir with a spoonula and it should be getting soupy.



If you are going to color the whole batch, this is the time to do it. The color can be easily added and evenly mixed in. Otherwise you are left kneading it in by hand which takes a while and stains your hands unless you wear gloves.



Sift in powdered sugar 1/2 cup at a time up to 1 cup. Then, add 1/4 cup. Then, sift in 1/8 - 1/4 cup as needed.






Stir/fold in with spatula/spoonula.



It will begin to thicken, but for a while will still be a sticky, gooey mess.



Eventually it will get thick enough that kneading with the spatula will be impractical. At this point, dust your hand with powdered sugar and knead in a little by hand while still in the bowl. Fold it over and press down with your knuckles.






Knead and add it small amounts of powdered sugar until you can easily form ball with your hands dusted with powdered sugar and the fondant does not stick to you.



At this point you are ready to roll it out and decorate or store it in a zip top baggie.


To see other tips about working with the fondant, visit this post over at my main blog, Way More Homemade.