MARSHMALLOW FONDANT

What you will need:

• 4 cups (not packed, approx 8 oz) mini marshmallows OR vegan marshmallows
  
• 2 tablespoons water
• Optional: Food Colouring
• Optional: Candy Flavourings
• 4 cups powdered sugar, plus extra for rolling/kneading ​
• Shortening for greasing parchment and hands​​

Add your mini marshmallows and 2 tbsps of water to a large, microwaveable bowl. Microwave on high for 1 minute (they will rise and expand, so keep an eye on them! ) Alternatively, add marshmallows and water to a large pot and melt on medium heat on the stovetop.

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Using a spatula or wooden spoon, mix your marshmallows until completely smooth. If marshmallow chunks remain, heat for another 30 seconds in the microwave. (Optional: Once your marshmallows are melted completely, add in food colouring and/or candy flavouring and combine.)

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Add your icing sugar, one cup at a time and combine. Mixing your melted marshmallow with icing sugar will be a great workout for your arm.

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I don't recommend using a mixer for this step - the fondant gets really sticky, and will be really hard to clean!

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Once your fondant is totally mixed, it'll be thick, and really sticky. Prepare a large sheet of parchment or waxed paper on the counter. 

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Use your shortening to grease the parchment or waxed paper, and then sprinkle icing sugar over top. Transfer your fondant to the sheet. 

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Wrap your fresh fondant up with the waxed/parchment paper, and chill in the fridge for a couple hours so the melted marshmallows can totally firm up again.

Once your fondant is chilled, cover your countertop and hands with icing sugar, and roll/knead the fondant until its no longer super sticky. Store in an airtight container. Before using my marshmallow fondant, I like to grease my hands with a small bit of shortening; this really helps the fondant from sticking to my hands and my molds, and also prevents the fondant from cracking and drying out too quickly.