Ingredients

The following ingredients have 4 Servings
  • 16 oz Marshmallow
  • 4 tbsp Vegetable shortening
  • 2 lb Powdered sugar ((more or less))
  • ¼ cup Water
  • ½ tsp Vanilla extract (or Rose or Almond  )

Instruction

  • Smear a large microwave-safe bowl with a thin layer of shortening. Place marshmallows in the bowl.Pro tip - smearing the vegetable shortening in the bowl will prevent the marshmallows from sticking
  • Pour water all over the marshmallows. Melt marshmallows in the microwave on high for 60 to 90 seconds at 30-second intervalsPro tip - the marshmallows will still hold their shape even when melted until you stir. So don't overheat them.
  • It will be a soupy sticky mixture. Add about 3/4 of the powdered sugar. Then transfer the mixture to the working surface dusted with powdered sugar. Pro tip - If you do not want to knead by hand, you can also transfer this mixture to a stand mixer with the dough hook.
  • Next, transfer to a greased surface counter knead the fondant with the remaining veg shortening and powdered sugar as needed.Pro tip - If possible do not add too much of the powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.
  • Divide fondant into two. Place in a zip-lock plastic bag then in a container to prevent drying
  • Divide into two portions and place each in a zip-lock bag. And seal well.Pro tip - fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.
  • Leave in the fridge overnight or at least 4 hours.Pro tip - it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.