Marshmallow Fondant
By: Seth Knight
Published: Thursday, December 10, 2009 - 3:47pm

Ingredients




16 ounces MINI marshmallow (I'm all about saving money, but trust me, stick to the Jet-Puf
5 tablespoons water
2 pounds powdered (icing) sugar (Stick to C&H, trust me)
1/2 cup Crisco

Preparation

1 Melt Marshmallows and 2 Tablespoons of water in a double boiler (or microwave at 30 second intervals, stirring each time until melted and smooth, about 2 1/2 minutes) 2 Dump about 3/4 of powered sugar on top of the mix. 3 Lather hands and wrists in Crisco...It's about to get sticky. 4 Grease counter space 5 Dump mixture onto greased space 6 Knead like bread dough (It will be chunky and sticky,don't panic and keep working it) 7 Add the rest of the powered sugar and keep kneading! 8 Regrease counter as needed 9 If it tears easily, it's too dry and add water 10 Knead until its a smooth elastic ball 11 Make in advance to allow little bits of sugar to dissolve 12 Coat in Crisco warp in plastic wrap and store in a freezer bag and suck out remaining air 13 Will hold in the refrigerator for a few weeks

About


Marshmallow Fondant tastes WAY better than the traditional prepackaged stuff, easy to make and acts like the real thing (more or less).