Marshmallow fondant made with mini marshmallows. This sweet, tasty, and fun rolled fondant is much easier to make than a traditional boiled fondant.
Preparation Time
30 mins
Cooking Time
5 mins
Total Time
35 mins
Calories
555 Calories
Recipe Instructions
Step 1
Gather all ingredients.
Step 2
Place butter in a shallow bowl and set aside.
Step 3
Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
Step 4
Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Step 5
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
Step 6
To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.
Step 7
Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
Step 8
Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
