Categories: Cake Decorating
Ingredients
- 2 Tablespoons butter to grease bowl for melted marshmallows
- 8 cups mini marshmallows, loosely packed
- 2 1/2 teaspoons clear vanilla flavor
- 2 1/2 teaspoons clear butter flavor
- 1/2 teaspoon salt
- 3 Tablespoons water
- 1 Tablespoon corn syrup, helps with pliability
- 2 lbs powdered sugar
- 2 Tablespoon dream whip, dry
- 1/4 cup crisco used for kneading the dough
Directions
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Grease the inside of a large microwavable bowl with butter.
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Put marshmallows, vanilla, butter flavor and water into bowl.
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Microwave on high for 60 seconds. If marshmallows are completely melted than you are ready, if not stir and return to the microwave in 30 second intervals until completely melted.
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Add corn syrup.
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Fit mixer with the dough hook and pour in powdered sugar, dream whip and salt and mix well.
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Carefully add in the liquefied marshmallow mixture to powdered sugar mixture.
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Mix at low speed until incorporated.
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Turn mixer up to low/medium speed to knead until majority of sugar is blended in. **There may be a little that will not mix in-that’s ok. You can hand knead that in, if the dough is to soft.
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Turn fondant onto a flat surface that has been lightly dusted with powdered sugar.
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Knead fondant until smooth and pliable.
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Wrap in plastic wrap than a ziplock bag.
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Let the dough rest for at least an hour until it has cooled.
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If fondant has become to stiff to work with place in the microwave for 10-15 seconds than rub your hands with shortening and knead until pliable again.
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Fondant can be made up to 2 weeks in advance as long as it is wrapped and sealed up tightly.