Tonight I made marshmallow fondant for the first time. It went pretty well, the second batch going better than the first because I was more liberal with the water so it didn't take so much time to finally get the right consistency. I did manage to scrape half my finger across the microwave door latch so I had to wear gloves for the second batch. Turned out to be a blessing in disguise because it was much easier to knead with the gloves on. My finger still stings though.
Marshmallow Fondant Recipe
16 oz bag mini marshmallows (buy the good brand)
2 lbs (approx. 8 cups) powdered sugar
cup of water
small bowl vegetable shortening
Yields: 3 pounds (48 oz), enough to cover a 4" high 12" round cake
Melt marshmallows and 1/4 cup water in microwave in 30 second intervals until completely smooth. It's best to use a Pyrex glass bowl since the sugar mixture gets very hot. Add most of the powdered sugar, I like to sift mine to avoid clumps, and mix first with a wooden spoon then with hands. Using gloves may help keep the dough from sticking to your hands. Use the shortening to grease your hands and the counter while kneading the dough. Add more powdered sugar if dough gets too soft. Keep adding small amounts of water until the dough is smooth and stretches without tearing. Mold into a large square, coat with shortening and then double wrap in plastic wrap. Allow to "ripen" overnight at room temperature. You can then knead it until soft to use right away or store in fridge for several weeks.
If you want to add color or flavoring I recommend adding it to the melted marshmallows before adding powdered sugar. You can keep adding coloring while you are kneading to reach the perfect shade so don't go overboard. If you're adding coloring I recommend wearing gloves to protect your hands, especially for dark shades. If you want brown or black fondant start with chocolate fondant.
Chocolate Marshmallow Fondant: either substitute the regular marshmallows for chocolate flavored marshmallows or add 1 oz melted unsweetened chocolate plus 1 tbsp baking cocoa into melted marshmallows. Or maybe both would taste extra good?