Sunday, May 15, 2011
2 (10 oz.) bags of mini marshmallows
1/2 c. butter or veg. shortening
2 pounds powdered sugar
a few tablespoons of water
food color paste (if desired)
Melt the marshmallow and butter over a double-boiler, or in the microwave. when melted, add 1/2 of the powdered sugar and mix by hand or in a stand mixer. Continue adding powdered sugar until a soft dough forms, adding water if it gets too thick. Transfer to a counter surface dusted with more powdered sugar and continue to knead until smooth. Place in a zippered plastic bag and squeeze out excess air. Store in the fridge for at least a few hours and up to two weeks. When ready to use, allow it to come to room temperature in the bag. Microwave for 30-sec bursts until soft and pliable. If you wish to color the fondant, you can use color paste (and food-safe gloves for your hands) kneading the color into the fondant until evenly distributed. When soft, the fondant is easy to roll out and also to cut out and mold.
My children used the leftover fondant to create "cookies" for Mother's Day.