Marshmallow Fondant The Best Recipes

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Marshmallow Fondant

"This is a totally smooth (and a little sticky at times) way to make a delicious fondant. It's first-rate on desserts, cookies, or only for your infants to play with! Leftovers will store in a tightly sealed container for a few weeks."

Ingredients :

1/four cup butter
1 (16 ounce) bundle miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Instructions :

Prep : 29M	Cook : 10M	Ready in : 8H30M

Place the butter in a shallow bowl, and set apart.
Place the marshmallows in a massive microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to begin melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir till the combination is easy. Slowly beat within the confectioners' sugar, a cup at a time, until you've got a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough could be very stiff.
Rub your arms very well with butter, and start kneading the sticky dough. As you knead, the dough turns into plausible and pliable. Turn the dough out onto a operating surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to touch, five to ten minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, permit the fondant to return to room temperature, and roll it out onto a flat floor dusted with confectioners' sugar.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it calmly, and make easy-up less difficult.

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