up to 2 lbs. confectioner's (powdered) sugar (approximately 8 cups)
1/2 cup Crisco shortening, more or less, as needed
Instructions
1. Grease a large microwave bowl, pack in marshmallows & add the
water. If using large marshmallows, add 1 tsp. more water. 100
small=10 Large. Microwave on high for 20-30 seconds at a time,
just long enough for the marshmallows to soften & puff up.
Continue until you reach a soupy texture.
2. Sift powdered sugar over the melted marshmallows, one or
two cups at a time. Fold until all is incorporated & it is no longer
sticky. (This can be done in a mixer with a bread-hook
attachment, just grease bowl & hook before mixing.) Take
mixture out of the bowl when it gets to the point where most of
the sugar is incorporated & knead it by hand on a greased
counter top; grease hands to knead the mixture. (A little bit of
Crisco goes a long way, if too much is used the marshmallow
fondant will become sticky.)
3. Knead mixture until it becomes quite stiff. This takes
approximately 5-7 minutes by hand. Form into a ball. Preferably,
let rest overnight, double saran wrapped in an airtight container
before using. DO NOT PUT IN FRIDGE/FREEZER
4. Coat cake with a light coating of buttercream. Heat fondant
up with hands in a kneading motion. Can put in microwave for
5-10 seconds to help soften if fondant is really stiff; but not too
long or it will become really sticky, melt & or burn you when you
go to take it out. Roll fondant on a powdered sugar dusted
counter till about 1/8-inch thick & set over cake gently. Smooth
surface with fondant smoother or your hands & cut below the
cake board so when it shrinks, it will be the perfect length. To
fix any tears, use a tiny bit of Crisco & rub with finger until it
comes together. Be creative & have fun!
Originally Submitted
11/10/2010
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