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Easy Marshmallow Fondant
This is a very easy way to make a delicious fondant. It's great on cakes and biscuits. Leftovers will save in a tightly sealed container for a few weeks.
Ingredients
Serves: 10
- 55g butter
- 450g marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla essence
- 900g icing sugar, divided
Directions
Preparation:29min ›
Cook:1min ›
Ready in:30min
- Place the butter in a shallow bowl and set aside.
- Place the marshmallows in a large microwave-safe bowl and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla essence into the hot marshmallows and stir until the mixture is smooth.
- Slowly mix in the icing sugar a cup at a time until you have a sticky dough. Reserve 1 cup of icing sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead the dough will become workable and pliable.
- Turn the dough out onto a working surface dusted with icing sugar and continue kneading until the fondant is smooth and no longer sticky to the touch; 5 to 10 minutes.
- Form the fondant into a ball then wrap it tightly in plastic wrap and refrigerate overnight.
- To use: allow the fondant to come to room temperature then roll it out onto a flat surface dusted with icing sugar.
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Reviews and Ratings
Global Ratings:
(1259)
Reviews in English (1032)
Best marshmallow fondant recipe I have tried. Rolls nicely, easy to color, and it even tastes good! - 14 Aug 2012
today I made a beautiful red velvet cake, and decorated it with this fondant, making the roses and leaves out of the same fondant. instead of placing it into the fridge overnight I put the fondant into the freezer for the time it took to make the cake (about half an hour), then put it in the fridge. the fondant was still very workable and easy to use. - 14 Jul 2014
Could you use Chefade (or a white shortening) instead of the butter, please? - 31 Mar 2017