Prep time: 60 min
2 to 5 tablespoons water
Approximately 2 pounds / 1 kg icing sugar / 8 cups powdered sugar
1/2 cup Crisco shortening (I used butter)
- Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
- Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
- Now grease your hands, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
- Start kneading like you would bread dough. Keep kneading; it is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. (you can mix them with a stand mixer. Make sure you grease the mixing bowl and dough hook attachment with shortening. Then, scrape them into the mixing bowl with a greased (shortening) heat-proof spatula).
- If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in).It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped.
- Tint your fondant using gel colors and decorate your cake.
- Storage: Coat the fondant with a good layer of Crisco shortening, wrap in a plastic wrap and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. This fondant icing can be prepared well in advance.
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