Rolled Marshmallow Fondant

Prep Time: 30ish minutes
Cook Time: approx. 2 1/2 minutes


16 oz bag mini marshmallow
4-5 T water
2 lb powdered sugar (sifted to remove lumps)
1/2 c crisco shortening

1. In a large microwave safe bowl, combine marshmallows and 2 tablespoons of water.

2. Microwave for 30 seconds and stir. Continue microwaving in 30 second intervals and stirring until all of the marshmallows are melted. If you are tinting your fondant, now is a good time to add color or flavor.

3. Add about 2/3 of the powdered sugar to the marshmallows and combine. I found it easier to do this with my hands (well greased with shortening).

4. Put fondant onto a shortening coated surface, make sure your hand are greased up to avoid sticking, and knead until the fondant is elastic-like and doesn't crack. If cracking does occur, add water by the 1/2 tablespoon. If it is too soft, add more powdered sugar.

5. Store the fondant wrapped in a piece of plastic wrap that has been coated on the inside with shortening. Then put the wrapped fondant in a plastic bag. This can be stored in the fridge for several weeks.

6. When you are ready to use the fondant, coat your work surface with a mixture equal parts powdered sugar and corn starch, and roll out the fondant to 1/8 of an inch. For the correct size that you need, take the diameter of your cake in inches plus 2 times the height. Add another inch to that.

ENJOY!!

Notes: This was super easy to make and surprisingly easy to put on the cake. Have fun with it and be creative!