Rolled Marshmallow Fondant

I have done cakes with regular fondant in the past. I have bought rolled fondant at the craft store, which is convenient but a little pricey; and I have made homemade rolled fondant, which is a little more cost effective but quite labor-intensive. Either way the fondant makes the cake look great, but in most people's opinion (including mine), it doesn't taste very good. So a year or two ago I searched online for an alternative and found Wilton's recipe for rolled marshmallow fondant. It was easier to make than traditional fondant, less expensive because there are no "specialty" ingredients (like glucose and glycerin) and it tastes GREAT! The consistency is slightly different but to the amature cake decorator the difference is negligible.

Wilton's Rolled Marshmallow Fondant

1 package (16 oz) white mini marshmallows (good quality)

2-5 T water

2 lbs (about 8 cups) sifted confectioner's sugar

1/2 c solid vegetable shortening

flavoring, such as clear vanilla (optional)

Put marshmallows in a microwave-safe container, and add water.

Microwave in 30-second intervals, stirring after each. After about 2 1/2 minutes total, marshmallows will be smooth and melted. Add flavoring at this point, if desired (such as clear vanilla flavoring).

For ease of use, put measured shortening in a small bowl to be able to dip your hand into as you're mixing it in (later on).

Add powdered sugar to melted marshmallows, folding/stirring it in, the best you can. You won't be able to add all of it at this point; try to mix in 2/3 to 3/4 of it. Using your pre-measured shortening, grease your hands and the counter, and dump the whole mass onto the counter. Knead the remaining powdered sugar into it, as well as all of the shortening. (Looks like mess? Yep, it is!) Continue kneading, as you would knead bread dough, adding powdered sugar and re-greasing counter and hands until dough is smooth and not as sticky. If it tears easily, it's too dry. Add a little more water... a teaspoon at a time. Knead until it becomes a smooth ball, and is elastic without tearing easily; about 8-10 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of shortening, wrap in plastic wrap and the place in Ziploc bag. Squeeze out as much air as possible. Will keep in refrigerator for several weeks.

My Tips:

My package of marshmallows was 10.5 oz so I use a little less than the whole bag and halve the other ingredients, or I use a bag & a half with the regular amounts of the other ingredients.

Living here in AZ, I start with 1/4 c water (4 T) and usually don't need too much more, unless my marshmallows are stale.

When ready to use, knead it until its smooth and roll out to 1/8" thick. Sprinkle powdered sugar on the counter & rolling pin before rolling out. The way I color fondant is to put on plastic/latex gloves (like medical gloves) and knead food coloring into small amounts of the fondant.

That's how I got the red, yellow, and black for those little Hello Kitty faces shown. Those, by the way, went on top of each cupcake for my twin girls' 6-yr-old party guests. Such fun.

I have used this for several cakes since then, and been very happy with the results. My favorite thing about it is that it tastes good, as well as looking good.