Marshmallow Fondant (it's as easy as pie--- or cake)

What does marshmallow fondant taste like? Oh...darn it. The name escapes me... I could describe it as smooth and not overly sweet. It's white...MAN I wish I could remember the word I'm thinking of to describe the taste.

Oh. It tastes like a marshmallow. Silly Jenna.

Marshmallow Fondant

1 pkg mini marshmallows

2 tbsp water

5-6 C powdered sugar (I tend to use closer to 5)

Put marshmallows in a large microwaveable safe bowl. Add water. Microwave in 30 second bursts stirring in between bursts.

When smooth, add powdered sugar and stir with a spoon and then start kneading it with your hands on a tabletop until smooth and not sticky. Add more powdered sugar as you need if it is too sticky. If you try to add too much sugar it will crack and not roll out easily.

Wrap finished fondant in plastic wrap tightly. Store until use. Roll out to about 1/4 inch in thickness.

OR

If you want a fun picture tutorial...

Add 2 tbsp water to 1pkg marshmallows.

Microwave for 30 second bursts.

Stir marshmallows between microwave melting times.

Gently pour powdered sugar into bowl of melted marshmallows stirring as you go.

Stir in about 5 cups powdered sugar.

Stir some more. Don't get too frantic or powdered sugar will become airborne and choke out all human life within a three foot radius. Sort of.

Poor useless spoon. You do not come in handy anymore.

I'll let you rest in your sugary-melty-marshmallow bowl.

Sticky fingers! Once the spoon becomes useless, use hands to incorporate a bit of the dough together. I don't grease my hands. You could, I suppose!

It will get to the point where you need a bit more room to work with than inside a bowl. Dump the dough onto your tabletop. I don't grease mine and it works out just fine.

Knead.

Knead. Add more powdered sugar if mixture is sticky (up to an additional 1 cup, 6 cups total)

Knead some more.

Fondant should be smooth and not sticky, but not cracking.

Oh, the humanity!

Wrap the fondant in plastic wrap tightly after a smooth and non-sticky dough has been formed.

I wrap mine twice just to ensure it doesn't dry out on me.

The fondant is ready to use whenever you are! Some people refrigerate their fondant, others don't. If you don't wrap it tightly and place it in the fridge it might absorb smells of the fridge. It contains marshmallows, water, and sugar. I would assume it would be fine out of the fridge.

To roll it out, lightly powder the table with powdered sugar. Place room temperature fondant on sugar and use a rolling pin to roll out fondant. It is recommended to roll it out to about 1/4 inch in thickness. Any thinner might be translucent and any thicker might be hard to work with and mold on the cake.

If you want to color it, knead food coloring into the dough and knead thoroughly to get an even solid color.

ENJOY!