Directions: |
Directions:1) Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave and heat for 30 second intervals, stirring in between until marshmallow is just melted (usually about 2 1/2 minutes total).
2) Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
3) Start kneading like you would bread dough. (You will immediately see why you have greased your hands.) Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
4) Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. Marshmallow fondant icing will hold very well in the refrigerator for weeks. |
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