MARSHMALLOW FONDANT
Ingredients:
1 bag (16oz) of miniature marshamallows
1/4 cup of butter
4 tbsp water
1 tsp vanilla extract
2 lbs (divided)of icing/confectioner's/powdered sugar
Place the butter in a shallow bowl, and set aside. Next put the marshmallows in a large microwave-safe bowl, and microwave on high for 30 seconds to 1 minute to start melting the 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, a 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 and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight.
To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with the powdered sugar and make into shapes desired.
Aya made these cupcakes with themed fondant toppings to celebrate her friend's new job as a nurse!
Rebecca made this birthday burger cake using marshmallow fondant too!
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