Ingredients
Method
Preparation
- Start by placing the mini marshmallows and water in a microwave-safe bowl.
- Microwave for 30 seconds, stir, and then microwave for another 30 seconds until the marshmallows are melted and smooth.
- Stir in the vanilla extract.
Mixing
- Gradually add the sifted powdered sugar to the melted marshmallows, starting with a spatula.
- Once it becomes sticky, use your hands as it cools slightly.
Kneading
- Once the mixture is cool enough to handle, grease your hands and countertop with vegetable shortening.
- Pour the sticky mixture onto the countertop and knead it like dough until it is smooth and pliable.
Resting
- Wrap the fondant in plastic wrap and let it rest for at least 30 minutes to improve the texture.
Usage
- Your fondant is ready to use! Roll it out for cake decoration or store it for later.
- Cover it tightly to prevent it from drying out.
Notes
Make sure your hands and surfaces are greased with vegetable shortening to prevent sticking while kneading. Use gel-based food coloring for vibrant colors, as it requires only a small amount. If the fondant becomes too stiff, microwave for a few seconds; if too sticky, add more sifted powdered sugar.