Marshmallow Fondant

Marshmallow Fondant

You’ll Need:

1/4 c. butter
16 oz. mini marshmallows
4 tbsp. water
1 tsp. vanilla
2 lbs. powdered sugar

How To:

Place butter in a shallow bowl and set aside.

Place marshmallows in a large microwave-safe bowl and microwave on high for 1 minute to start melting marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows and stir until the mixture is smooth. Slowly beat in the powdered sugar, one cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar for kneading until the fondant is smooth and no longer sticky to touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow fondant to come to room temperature, and roll it out on a flat surface dusted with powdered sugar.

Makes: 10 servings

Prep Time: 30 minutes
Chill Time: 8 hours
Cook Time: 1 minute
Calories: 264

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