Marshmallow Fondant

Ingredients

450g White Marshmallow
900g Icing Sugar
1½ tablespoon Water
1 teaspoon Vanilla Extract

Directions

1.	Melt the marshmallows with the water and vanilla extract in a double boiler, or in the microwave (30 sec then in 15 sec intervals), until melted and smooth
2.	Sift in the icing sugar a quarter at a time, and stir in with a large spoon that has been greased with Trex (or Crisco - any vegetable lard/shortening).
3.	Once all the icing sugar has been stirred in, grease your worktop and hands with more Trex, then turn the fondant and kneed until smooth and no longer sticky. To save your arms, you can do this in your mixer on a low speed with the dough hook
4.	If it is very sticky, add a little extra icing sugar, but don't make it too firm at this stage as it will get firmer as it cools
5.	Wrap in cling film and leave to cool and fully set before rolling out and covering your cake

Note

You can colour, model and roll out marshmallow fondant (MMF) just as you would shop-bought fondant. It doesn't air dry quite as hard, so you will need to add CMC/Tylose powder.

It makes enough to easily cover a 9in cake. Any leftovers can be frozen if airtightly wrapped in clingfilm. Just microwave for a few seconds once defrosted, then kneed for a bit and its as good as new.

If you want all the fondant one colour, add the colouring to the melted marshmallow and stir through to save having to kneed it in later.

Try mixing a half batch of MMF with regular fondant to create a covering that is tasty and easy to work with

Marshmallow Fondant