The Green Apron

1 bag mini marshmallows

2 Tablespoons water

7 cups shifted powdered sugar

1 Teaspoon Vanilla Extract *optional

1. mix water and marshmallows in microwave safe bowl
   

   Fondant Step 1

microwave in 30 second intervals mixing in between until all marshmallows are melted

(no longer than 2 minutes)

Fondant Step 2

add 6-7 cups powdered sugar and mix with spoon until the fondant has a dough like consistency (most recipes call to mix the sugar and marshmallow by hand on a surface, I find it much less messy way to incorporate most of the sugar into the marshmallow by mixing it right in the bowl. Less clean up is always a good thing)

Fondant Step 3`

knead by hand on a surface dusted with powdered sugar until smooth and not tacky

Fondant Step 4

add water if too dry or more powdered sugar is sticky

to color, use gel food coloring after fondant has been kneaded with a tooth pick

Fondant Step 5

knead until incorporated

Fondant Step 6

you can store your fondant up to 2 weeks in the fridge, coat with shortening and wrap tightly in saran wrap, keep away from “smelly” foods to avoid it picking up any other flavors

Cake decorated with marshmallow fondant

Tags: cake decorating, cake decoration, cake topper, cookie decorating, fondant, marshmallow fondant, The Green Apron