Homemade Marshmallow Fondant
Servings: 12 cupcakes
Homemade Marshmallow Fondant is easy to make and tastes so much better than store bought fondant.
- 16 ounces white marshmallows use a good quality brand
- 4 tablespoons water
- 16 ounces icing sugar
- ¼ - ½ cup Crisco shortening
- gel food colouring
Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
Stir ¾ of powdered sugar into the melted marshmallow mix.
Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
Grease your hands GENEROUSLY with Crisco
Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
Add gel food coloring of your choice and continue to knead until color is well blended.
Roll fondant to ¼ inch thickness when ready to cover cake or cupcakes.
Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and place in Ziploc bag. Store in refrigerator.
Calories: 267kcal | Carbohydrates: 68g | Sodium: 31mg | Sugar: 58g | Calcium: 1mg | Iron: 0.1mg