Cheap And Easy Marshmallow Fondant Food

MARSHMALLOW FONDANT

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

MARSHMALLOW FONDANT

Steps:

• Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
• Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
• Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
• Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
• Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.
• If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

MARSHMALLOW FONDANT

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place 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 confectioners' 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 confectioners' 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 confectioners' sugar.

MARSHMALLOW FONDANT ICING

Steps:

• Dust your counter or a large cutting board with icing sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.