|Source: Justine, Long Island, NY|
|Prep time: 30 minutes|
This marshmallow fondant recipe is so fast & easy and tastes far better than store bought rolled fondant. For best results, make it the day before you need it.
Fondant should be warm and pliable. If it tears easily, it is too dry. Just add a little more water.
Now for the fun part:
If you are working on an extremely large project, you will need more than one batch. This will render enough to cover a 4 layer 8 inch round and a 6 inch round.
Doubling the recipe doen't seem to work well for some reason. When I have a large cake, I make 3 or 4 batches a few days in advance, then work them together the day I decorate. DO NOT FREEZE the fondant. It can be kept in the fridge for about a week.
Helpful Hint: Wear plastic gloves to protect your hands from the coloring.
Here are some additional tips for working with marshmallow fondant:
I like to add the color to the melted marshmallows before adding the confectioners sugar. It's much easier to combine at this point. Just keep in mind the color will lighten when the sugar is added.
People have trouble with the fondant coming out too stiff. This is because the mixture tightens up as it sets. Add less sugar than you think you need. You can always knead more in. It's easier to add more sugar than to do the opposite. If it does come out too thick, you can knead in shortening or glycerin.
Although you can roll it out with cornstarch, I find it dries the fondant out more. I use shortening and this also allows the fondant to restick to itself if you are rolling and cutting out pieces and then want to put the scraps back together to reuse. The cornstarch will prevent it from coming together again.
Marshmallow fondant can get very sticky in the summer months. You do need the air conditioning on in your home. When it's warm, the fondant will get air bubbles in it. You can pop these with a pin, but sometimes I just find it easier to use store-bought fondant when it's so hot that the homemade fondant doesn't want to cooperate.