I’ve had a dozen requests for this recipe. Okay, just one- but I aim to please. This is the fondant that I use pretty much always. It’s cheap to make ($3.00 for enough to cover a 3 tier cake) and it tastes good. It’s also easy to flavor and color. The only thing that isn’t my favorite about it is that it’s heavy. I’ve been experimenting with different ways to get it to not ‘droop’ when on a large cake since you can’t roll it as thin as traditional fondant but I’ve not been successful so far. But it’s fabulous for small cakes (10 inches and less) and perfect for accents and decorations. This is the recipe and tips from Cake Central which if you’re the least bit interested in cake decorating or just want to look at pretty pictures of cakes I highly suggest you join and visit. If you do you can use this tutorial.
My tips and suggestions follow the actual copy/paste version from cake central.

Marshmallow Fondant

16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners’ or powdered sugar)

1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.

2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.

3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)

TIPS
—grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.

Discard all the crusty residues.

TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don’t loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.
Amber’s tips:

Sift your powdered sugar. If you don’t you’ll have little balls of powdered sugar throughout your fondant. It’ll save you and hour of aggrevation if you just sift before mixing it in.

I no longer knead my fondant by hand. I put it in my mixer with a dough hook. If you have a heavy duty mixer I highly recommend this method.

Grease everything with shortening. The recipe suggests using corn startch. I suggest not. Just coat everything (including your hands) with crisco. Works like a charm. Same goes for softening it. Grease liberally and it’ll soften right up.

If you’re going to do it all one color then add the color when you add the melted marshmallows. It’ll save you time (although I rarely do all one color.)

I only melt my marshmallows in the microwave. If you do this make sure you watch them or they’ll explode all over and it’s MESSY.

Flavor with oil candy flavorings (found in the cake/candy aisle)

Good luck! Email me with questions if you want since I’ve closed this post to comments.  Amberlicious AT gmail DOT com

Filed under: YUM!, cakeing