Making Marshmallow Fondant Part 1.

Marshmallow Fondant, one Aqua, one Yellow, and one left White to color later as needed.

Several months ago I saw several photos and articles on making marshmallow fondant to decorate cakes with.  Since that time I have collected better than a half dozen additional articles espousing the benefits of making and using it versus regular fondant.  The biggest reason to do so is that it is supposed to taste much much better!  You basically have a sugar dough to which you add any flavor you would choose.

I am in the process of making 2 birthday cakes for my twin Grandsons who will be 4 years old.  It is risky to start this with you for if I make a mess out of this you are all going to know it!!  They won't care because I am Grandma and they love me and because they are 4 years old!

Today I made up 3 batches of marshmallow fondant because all articles recommend it's sitting overnight prior to using it.  You can keep it basically indefinitely by wrapping it tightly in buttered plastic wrap then sealing in a zippered plastic bag.

Ingredients for Marshmallow Fondant:

4 C. miniature marshmallows
4 C. sifted powdered sugar + more for dusting
2 T. water
soft butter
1/2 t. flavoring (I used almond.)
paste food coloring (liquid is OK too but I have paste.)

Assemble the ingredients by measuring the marshmallows into a large glass bowl then set aside.  Sift powdered sugar into another bowl and set aside.  Assemble the measuring spoons and flavoring and color you have selected.

Note:  You can leave white and color later or color now.

Prepare a large work surface by buttering it well then sifting powdered sugar over it generously.

Add the water to the marshmallows and microwave for 1 minute on high.  Remove the bowl and stir well with a plastic spatula.  Microwave for an additional 30 seconds then stir again.  It should become smooth now.  If not microwave 15-20 more seconds and you should be able to stir it smooth.

It will bubble up as air releases but you will know the difference. 

Add the flavoring and a bit of the food coloring if desired.  Stir in well.  Add most of the powdered sugar and stir and stir and stir until a thick ball of dough begins to form.  Butter your hands a bit then dust them with sugar. 

Knead in the bowl or you may dump it all out on the board and begin kneading.  It will become very smooth and pliable.  Just like a baby's butt!

Butter a piece of plastic wrap then place the ball of fondant in the center and wrap.  Seal in a plastic bag and refrigerate. 

Tomorrow I bake cakes.