Best Rolled Marshmallow Fondant Recipes

ROLLED MARSHMALLOW FONDANT

Steps:

• Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
• Mix ¾ of the powder sugar with the melted marshmallow.
• Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
• You can add food coloring at this point. Working it in the mixture.
• You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
• Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
• Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.

ROLLED MARSHMALLOW FONDANT RECIPE

Steps:

• 1) Place marshmallows and 2 TBS of water in a microwave safe bowl. Microwave 30 secs on high; stir until mixed well. Continue microwaving 30 secs more; stir again. Continue until melted. 2) Place 1/2 of the powdered sugar in the bottom of a bowl. Place melted marshmallow mixture on top of powdered sugar. Fold sugar until combined. Flavoring can be added at this point if desired. Add enough powdered sugar in to gather it into a dough. 3) Grease hands and work surface generously with shortening. Turn mixture out on to greased surface and knead like you would dough adding additional powdered sugar and re-greasing hands and surface so the fondant doesn't stick. If the fondant is tearing easily, it is too dry; add water (about 1/2 TBS at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 mins. 4)Coat with a thin layer of shortening and then double wrap the fondant and place in the refrigerator overnight. Fondant will keep well in the refrigerator for several weeks. 5) When not working with the fondant, keep it covered with plastic wrap to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out 1/8 inch thick.