1/4 cup shortening (48g.) (plus a little extra for greasing your bowl)
16oz. (470g) mini marshmallows
1 teaspoon clear vanilla (optional)
2 Tablespoon water
2 lb. (907g) bag of powdered sugar
Grease the inside of a microwave safe bowl with shortening.
Put marshmallows, vanilla, and water into bowl
Microwave it on high for 60 seconds. Stir (with greased spoon). Continue heating in 30 second intervals until marshmallows have melted.
Stir in your shortening.
Put your powdered sugar into the bowl and combine powdered sugar, shortening, & marshmallows with a greased spoon. As it gets harder to stir, you will need to use your hands. Grease your hands with shortening first.
You will knead and fold, incorporating the sugar as best you can. You may find it easier to knead on a countertop greased with a little shortening.
I rarely use all of the powdered sugar. Once your fondant is the right consistency, you no longer need to try to fold more sugar into it. Fondant will be a consistency a little thicker than play-doh.
Finally, form your fondant into a ball, grease it with a light coating of shortening, wrap it tightly in plastic wrap, and then into freezer bag or airtight container. Let it rest for several hours or overnight. It will last at room temperature for several weeks.
**Always keep MMF that you are not using wrapped in plastic wrap. To revive harderened fondant, microwave it in 5 second intervals until soft again.
*Marshmallow fondant doesn’t do well in the refrigerator or freezer. Decorations may wilt and will become very shiny. When I have to refrigerate my cakes, I will add fondant at the last minute if possible, or I will simply use pre-made fondant, such as Satin Ice, which does better in the refrigerator.