This is a very easy (and a little sticky at times) way to make a delicious fondant. It’s great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Original recipe makes 2 1/4 pounds of fondant
Ingredients
1/4 cup butter
1 (16 ounce) package miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 pounds confectioners’ sugar, divided
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PREP
29 mins
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COOK
1 min
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READY IN
8 hrs 30 mins
Directions
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.
Nutrition
Calories: 555 kcal
Carbohydrates: 127.3 g
Cholesterol: 12 mg
Fat: 4.7 g
Fiber: 0 g
Protein: 0 g
Sodium: 90 mg