Marshmallow Fondant
Ingredients
- ¼ cup butter, or as needed for kneading
- 1 (16 ounce) package miniature marshmallows
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 pounds confectioners' sugar, divided
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Instructions
- Gather all ingredients.
- Place butter in a shallow bowl and set aside until needed for kneading.
- Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
- Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
- Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' 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, 8 hours to overnight.
- To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.
Source
Original recipe: View Original