How to make fondant with marshmallow (Simple & Cheaper)

MARSHMALLOW FONDANT RECIPE

• 1 package (16 ounces) white mini or big marshmallow take marshmallow according to how much you need  for your cake and theme
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar or more (icing sugar)
• 1/2 cup solid vegetable shortening (for greasing, Crisco you will find in lulu ghee and dalda area)
• Vanilla essence – u can add flavors of ur choice 1tsp

Note: Melted marshmallow is very sticky. Grease the utensils, your counter and hands well with shortening.

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high to 1 minute; stir until mixed well. Continue microwaving  until melted . Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter generously.

 Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Turn marshmallow mixture onto counter. Slowly add in the confectioners' sugar, a cup at a time, until you have a  sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. As you knead, the dough will become workable and pliable. Continue kneading until the fondant is smooth and no longer sticky to the touch. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

Pictorial Presentation of the recipe:

 Storing: Do not store the fondant in the fridge. It will get moist and spoil. Keep it dry. As long as you keep it dry it will last almost forever.Fondant can be stored outside in room temperature in an airtight container or wrap it in wax paper or foil, or plastic wrap. It has self life of one to two years.  

 Store it in a dry place.