Marshmallow Fondant

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

Ingredients

• 1 teaspoon vanilla extract
• 1 (16 ounce) package miniature marshmallows
• 0.25 cup butter
• 0.25 cup water
• 2 pounds confectioners' sugar, divided

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.

Step 3

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 4

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.

Step 5

To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

Step 6

Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.

Step 7

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.

Step 8

Place butter in a shallow bowl and set aside until needed for kneading.