Marshmallow Fondant

 Marshmallow Fondant

Ingredients

• 1 Bag (10oz /280g) mini marshmallows (good brand)
• 2-3 tablespoons water
• 4 cups (453g/1lb) powdered sugar
• Flavorless oil (little for hands while kneading)

Instructions

1. First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.

2. *To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing bowl, followed by the marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.)

   Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

3. *By hand*, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture. Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

4. Note: be sure to grease your hands and counter before dumping mixture from bowl

5. To add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

6. To store your fondant to be used later, grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.

9. Your Fondant will last for weeks when stored airtight. Even your cut out hearts will stay perfect until you need them.

Source: https://www.biggerbolderbaking.com/wprm_print/19396