Rolled Marshmallow Fondant

1. 1

   Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).

2. 2

   Mix 3/4 of the powder sugar with the melted marshmallow.

3. 3

   Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.

4. 4

   You can add food coloring at this point. Working it in the mixture.

5. 5

   You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.

6. 6

   Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).

7. 7

   Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.

* Per serving · 4 servings · Values may vary.

No additional tips available.