Marshmallow Fondant
Marshmallow Fondant

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, marshmallow fondant. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Marshmallow Fondant is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Marshmallow Fondant is something which I’ve loved my whole life. They are fine and they look fantastic.

You can use marshmallow fondant as you would regular fondant. Made with mini marshmallows, this tasty rolled fondant is easier than a traditional boiled fondant. How to make the best fondant recipe ever!

To get started with this recipe, we must prepare a few components. You can cook marshmallow fondant using 4 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Marshmallow Fondant:
  1. Take 8 oz mini marshmallows
  2. Make ready 2 tbsp water
  3. Make ready 1 tsp vanilla
  4. Prepare 1 lb powdered usgar

Here are some marshmallow fondant tips: Fondant has a tendency to dry up quickly. Make sure whatever extracts you are using in your marshmallow fondant are colorless. I recommend that marshmallow fondant (MMF) NOT be your first experience using fondant. The kneading action loosens the fibers and the fondant becomes soft and pliable.

Instructions to make Marshmallow Fondant:
  1. Grease a large bowl with shortening. Place marshmallows in the bowl with the water. Grease a wooden spoon for mixing the melted marshmallows.
  2. Heat the marshmallows in the microwave in 15 - 30 second intervals until completely melted. Stir in the vanilla.
  3. Begin adding the powdered sugar a little at a time. Stir well after each addition. When the mixture begins to form a ball, turn out onto counter or board, covered in powdered sugar.
  4. Knead in the rest of the powdered sugar until the fondant is no longer sticky. It may take a little more than the amount called for in the list of ingredients.
  5. Wrap in saran wrap or Press and Seal and place in a ziplock bag. Let the fondant rest for several hours at room temperature (although I have used it right away in emergencies).
  6. When you are ready to use your fondant, knead well and add food coloring. It should be ready for covering cakes or sculpting flowers and other items.

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