Marshmallow Fondant

I have never worked with fondant before, but I needed to figure it out fast. Thankfully, my cousin Tiffany, AKA the Cake Whisperer!, told me how to make an easy marshmallow fondant. Thanks, Tiff!

I don't have a microwave, so I adapted her recipe to the stovetop...and I also increased proportions because I didn't want to run out. We'll see how this works out tomorrow when I roll it.

• 6 C minature marshmallows - loosely poured, not tightly packed
• 6 C organic powdered sugar
• 3 T water
• Food coloring or flavored extracts, optional

Place the marshmallows and the water in a large saucepan. 

Cook, on low heat, until the marshmallows are puffy and expanded.

Stir the marshmallows with a rubber spatula until they are melted and smooth. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. I added a few drops of color at this point.

Add 4 C of the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore. It will be paste-like.

Scrape the marshmallow-sugar mixture out onto a table covered with parchment and dusted with powdered sugar. The mixture will be sticky and lumpy, with lots of sugar that has not yet been incorporated. Dust your hands with powdered sugar, and begin to knead the fondant mixture like dough, working the sugar into the marshmallow with your hands.

Continue to knead the fondant until it loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth. Too much sugar will make it stiff and difficult to work.

Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

To add color...flatten your fondant into a round disc. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over onto itself so that the color or flavor is enclosed in the center of the fondant ball.

Knead the ball of fondant just like you did before. Continue kneading until the color-streaks are gone and the fondant is a uniform color. You can now use it!