How to make Marshmellow Fondant!

Hello fellow crafters! I know its been a while since ive blogged but ive been busy with my new hobby:

CAKE DECORATING!!!

In this post i will walk you through how to make your own fondant to cover cakes to decorate on!

I found the recipe on Cakecentral.com and Wilton.com and went from their inspiration.

Ingredients:
1 Bag Marshmallows (16oz): Depending on the size of the mallows the bags come in either small (10oz) and large (16oz) puffs. Both websites recommend using a high quality marshmallow, I used Jet-Puffed Large Marshmallows (16oz)
2lbs Confectioner Sugar: Or for us plain folk: Powder Sugar. Now both the websites i mentioned above say that 2lbs is close to 8 cups. Depending on the process it can take anywhere from 6-9 cups.
2-5 tbsp water: for convection in the microwave
2 tbsp Flavoring: for this i used CLEAR Vanilla extract, if you want your fondant to stay white use clear!
1/2 Cup Vegetable Shortening: Give or take, you could need more or less. This is used to coat your tools to avoid sticking and to package and store.

Directions:
Step one: Coat your bowl with shortening! DONT FORGET THIS!!!! You will need two bowls. One microwave safe and one large enough to knead the mixture in. Coat these thoroughly to avoid problems and sticking.

Step two: Add marshmallows into microwave safe dish (already coated in shortening) and add 2tbsp water into the dish. Heat approx. 60 seconds then stir. Its smart to coat your spoon in shortening as well. After stirring heat for 30 seconds more then stir. The websites recommend this interval until melted which they estimate 2 1/2 minutes. I heated mine till it was smooth and it looked like one giant mallow.

Tip: You can add the vanilla in before you start folding in the powder sugar or you can wait till you need water. Make sure you add 2 tbsps so that the fondant has good flavor!

Step three: Take 1/2 (4 cups) powder sugar and place in your other bowl (already coated in shortening). Add mallow mixture in and fold together. For the next 3-5 cups add one at a time and fold. If you add to much powder sugar at a time it will puff up on you and make a mess! Once the mallow has cooled i just used my hands but its VERY IMPORTANT TO COAT YOUR HANDS WITH SHORTENING!!!!! It wont help 100% but it helps way more than if you dont. Its simpler just to work your way up. The way to tell if your getting close to the right consistency is if it looks like a kneaded loaf.

Tip: If it starts to dry out between cup additions add a half tablespoon of water. I say half because if you add to much at a time it gets to wet!

Step four: Once kneaded and all cups have been added take out and place on a well coated mat or counter top to continue kneading until it looks right and is pliable with out being too dry or tearing when played with.

Step five: You'll notice in the above picture the fondant is really shiny. This is because i coated it with shortening for storing and setting up. Once you coat the outside wrap the loaf in plastic wrap. Make sure you get the most air out as possible. Once wrapped up store in a plastic bag.

Now you have fondant!
Both the above websites suggest that if you only need one color then add the coloring before you mix the mallow and powder sugar. If you want many different colors, color as you work!

For the colors i choose look forward to my next blog!